Growing up, my sole go-to meal when ordering out from Chinese restaurants was Sweet n Sour Chicken. I’ve got a huge sweet tooth (as if you couldn’t tell, from all my baking recipes!) and anytime I can order something sweet as my main meal, I’m gonna go for it. I didn’t pay much attention to the fact that the meal was fried, and loaded with sugar until I got older. Still craving it, I had to find a way to lighten it up!
Enter…this recipe. It combines my favorite things – the ease of a slow cooker, a sweet entrée AND a filling meal that I won’t feel guilty about.
- 1 pound boneless, skinless chicken breast
- 2 tablespoons cider vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1/4 cup low-sugar ketchup (or tomato paste)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup diced carrots
- 1 small red bell pepper, diced
- 1 cup edamame (or 2 cups snow peas)
- 1 (8-ounce) can water chestnuts, drained
- Sesame seeds, to garnish
- Cut the chicken into bite-size pieces. Spray a 6-quart slow cooker with cooking spray. Place the chicken in the slow cooker. In a small bowl, whisk together the cider vinegar, soy sauce, ketchup, garlic powder, salt, and sweetener, and add it to the slow cooker.
- Cover the slow cooker and cook on low for 5 to 6 hours or on high for 2 to 3 hours, or until the chicken is cooked through and the sauce has thickened.
- During the last hour of cooking, add in the carrots, bell peppers, snow peas, and water chestnuts, and stir to combine.
- Remove the chicken and veggies from the slow cooker, sprinkle with sesame seeds, and serve warm with whole-grain rice or quinoa, if desired.