Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Bio-salt and freshly ground black pepper, to taste
- 1/2 cup Carbquick
- 2 large eggs, beaten
- 1/4 cup canola oil
- For the sweet and sour sauce
- 3/4 cup sweetener (I use Truvia)
- 1/2 cup apple cider vinegar
- 1/4 cup reduced sugar ketchup
- 1 tablespoon sodium reduced soy sauce
- 1 teaspoon garlic powder
Directions:
- Preheat oven to 325 degrees F. Lightly oil a 9×13 baking dish orcoat with nonstick spray.
- To make the sauce, whisk together sweetener, vinegar, ketchup, soysauce and garlic powder in a large bowl; set aside.
- In a large bowl, season chicken with bio-salt and pepper, to taste.Stir in Carbquick and gently toss to combine. Working one at a time, dip thechicken into the eggs.
- Heat oil in a large saucepan. Add chicken and cook until goldenbrown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excessoil.
- Add chicken to prepared baking dish. Top with sweet and sour sauce.Place into oven and bake until the sauce has thickened, about 55 minutes,turning over every 15 minutes to evenly coat the chicken.
- Serve over cauliflower rice.
Credit: Deb Spence