Would you think that most Asian food would be “legal” on a low carb diet? Well, some of course is – the obvious choices are broccoli and beef or broccoli and chicken. Pass on the rice, opting for more broccoli instead. Once in a while it would be nice to indulge in some sweet and sour, wouldn’t it? Oh – but that would give you a blood glucose spike like no other! We’ve been so good so far – and we don’t want to blow it now.
Take heart – thanks to substitutions and some smart people who know how to create healthy alternative recipes, here is a recipe that will let you enjoy sweet and sour once again.
LOW CARB SWEET & SOUR CHICKEN OR PORK
Makes 4-6 servings
5-6 small boneless chicken breasts or equivalent amount of boneless pork loin, cut into bite-size pieces
2 large eggs, beaten
1 C. crushed pork rinds
1/2 C. almond flour
1/3 C. parmesan cheese
2 Tbs. olive oil
1 Tbs. coconut oil
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1/2 C. Erythritol (I usually use Splenda – but it doesn’t work well in this recipe)
1/2 C. rice vinegar
4 Tbs. reduced sugar ketchup
1 Tbs. soy sauce
1 tsp. garlic powder
Put pork rinds, parmesan cheese ad almond flour in food processor. Grind until it’s a meal like consistency. Dip chicken or pork in egg then coat in the pork rind mixture. Set on a plate.
Heat the oils in a cast iron skillet over medium heat. Add meat in small batches and cook.
Meanwhile, combine sauce ingredients in a saucepan. Whisk while it boils down. If you want to add extra veggies like bell pepper, green beans, celery or a bit of pineapple, now’s the time to let it marinate with the sauce.
Once the meat is cooked, remove from skillet and continue cooking the rest of the batches.
Mix meat with sauce to coat.
I’m big on adding vegetables – so I add a bit of sliced red and green bell pepper and a few fresh green beans. I’m not opposed to putting a chunk or two of pineapple with the sweet and sour pork. I’m already living without the rice, I don’t want to do without just a bit of pineapple too. 😉