Sweet and sour chicken

By the GetYourMacros team · 31 August 2026

A lighter take on the Chinese takeout classic with crunchy peppers and a tangy sauce.

• Time 20 min
• Course Main course
• Diet Omnivore
• Cuisine Asian

Ingredients (1 serving)

• 160 g Chicken breast
• 200 g Bell peppers
• 50 g Onion
• Tomato paste to taste
• 20 ml Balsamic vinegar
• Erythritol sweetener to taste
• Cornstarch to taste
• 10 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Dice the chicken breast into bite-sized cubes and toss them with a pinch of salt and the cornstarch.
2. Cut the bell peppers and onion into large squares to keep them crunchy.
3. Heat half the oil in a large pan over high heat and sear the chicken for 4-5 minutes until golden.
4. Remove the chicken and add the remaining oil, then stir-fry the vegetables for 5 minutes.
5. In a small bowl, whisk the tomato paste, balsamic vinegar, erythritol, and 3 tablespoons of water.
6. Return the chicken to the pan and pour over the sauce mixture.
7. Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken.
8. Serve immediately while the vegetables are still vibrant and crisp.

Tips

• Use red and yellow peppers for a more colorful and photogenic plate.
• Store in an airtight container for up to 2 days; reheat in a pan with a splash of water.

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