Sweet and Sour Chicken with Miracle Rice
Serve up your stir-fryday low-carb style with our Miracle Rice! Ambassador Soury is delivering you a recipe for homemade take-out that's keto-friendly!
"Sweet and sour chicken with broccoli on top of Mirace Rice. Before keto #sweet and sour anything was one of my favorites if eating at an Asian restaurant. But boy, is it ever carby!!! So I created a ketofied version of #sweet and sour sauce and just love it!
It should be noted that *I* am sensitive to xanthan gum; more than a pinch and I get pretty bloated. So that's why I used both xanthan and beef gelatin. If you're good with xanthan, you can try using that exclusively to thicken the sauce, don't go overboard or it will get too "gummy."
Also, I made just enough for myself, which means I partially pre-cooked the chicken, then added the broccoli and sauce in at the same time, towards the end. If you are making a bigger batch, I suggest making the sauce on own its own, in a small pot.
To make this a little more like sesame chicken sauce, try adding a touch less vinegar and sugar, and adding in a bit of soy sauce and sesame oil." --- Soury Duckson AKA @my_keto_journal on Instagram
Makes 1 serving
1 package of Miracle Rice, prepared
1/4 cup water
1 tablespoon apple cider vinegar
1/2 tablespoon @alternasweets ketchup (I used the spicy version)
1.25 tablespoon granular sweetener (I used Lakanto)
Pinch of xanthan gum
1 teaspoon beef gelatin (or more xanthan gum)
Big pinch of salt
1. In a small bowl mix together everything EXCEPT the xanthan gum. Once mixed, lightly sprinkle xanthan gum all over the surface, then stir again. Don't put it all in at once in the same spot; it will get very clumpy.
2. Simmer for a few minutes until it reaches the desired thickness, add more xanthan or beef gelatin if it seems too thin. Adjust sauce to your liking at this point.