Baked Sweet and Sour Chicken

  • 1lb chicken, cut into pieces
  • 2 tsp coconut flour
  • 2 eggs, beaten
  • 1/4 cup coconut oil
  • ⅛-¼ C sugar substitute, depending on how sweet you want it – I use Truvia
  • 4T reduced sugar ketchup
  • 1/2 cup distilled white vinegar
  • 1 T soy sauce
  • 1 tsp garlic salt
  • Preheat oven to 325
  • Place cubed chicken in gallon ziploc bag, add coconut flour and seal bag closed
  • Be sure bag is sealed and shake to coat
  • Add eggs to bag, reseal, and shake to coat
  • Heat coconut oil in a large skillet over medium heat.
  • Add chicken pieces and saute until they are slightly browned, but not fully cooked
  • Place chicken in a greased 9×13 baking dish
  • Mix sugar substitute, ketchup, vinegar, soy sauce, and garlic salt in a small bowl
  • Pour sauce over the chicken and bake uncovered for 1 hour, turning the chicken every 15 minutes

Serve over cauliflower rice or on it’s own

Serves: 4

Macros (per 201g serving for chicken only)

288 cal / 27g protein / 19g fat / 1.5g net carbs

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