Sweet and Sour Chicken

I could easily label most of my recipes as my favorite but I think this one would truly be my absolute favorite. Sweet and sour chicken was always my favorite dish before beginning weight watchers. I used to get it every Sunday (ugh regrets). When I first started my new lifestyle, this was one of the first dishes I reinvented. My philosophy has always been to not give up the things you love, but to reinvent them into something you can eat everyday! The sauce tastes exactly like your local takeout place, but probably better! And don’t worry, I always build in extra sauce in my recipes to pour over your rice!

Sweet and Sour Chicken

5 from 3 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Dish
Cuisine Takeout
Servings 1 people


Chicken Ingredients

  • 4 ounces chicken tenderloins about 2 pieces
  • 1/2 tablespoon corn starch
  • 1/16 teaspoon salt about one pinch
  • 1/16 teaspoon black pepper
  • 1/16 teaspoon garlic powder
  • 1/16 teaspoon onion powder

Sauce Ingredients

  • 1.5 tablespoons brown sugar replacement (Swerve brand)
  • 1/8 cup apple cider vinegar may sub white vinegar
  • 1/2 tablespoon soy sauce low sodium
  • 1 tablespoon sugar free ketchup (G Hughes brand)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

Slurry Ingredients

  • 1 teaspoon corn starch
  • 1 tablespoon cold water


  • 1 ounce sweet white onion
  • 1 ounce bell pepper
  • 1 ounce carrots however, you can use whatever vegetables you prefer


  • Add all sauce ingredients (brown sugar, vinegar, soy sauce, ketchup, garlic powder, salt) to a small pan over medium/low heat. Stir together and bring to a slight boil. Allow it to simmer for 5-10 minutes
  • Meanwhile, cut chicken tenderloins up into bite size pieces, about 1 inch by 1 inch
  • Place cornstarch on a plate and season with the chicken seasonings (salt, pepper, garlic powder, onion powder and one very small pinch of cinnamon), stir together. One by one, add chicken pieces to the plate and roll around plate until evenly coated
  • Preheat air fryer to 400 degrees and spray with cooking spray. Add coated chicken pieces and air fry for 1 minute. Spray chicken with cooking spray then air fry for another 3 minutes. Flip/shake the chicken and spray with cooking spray again. Air fry for another 4-6 minutes, or until thoroughly cooked. (or bake at 450 degrees for 10-12 minutes, spraying and flipping halfway)
  • Chop up the vegetables into bite sized pieces. Grease a small pan with cooking spray and heat up over medium/high heat. Add vegetables and sauté until slightly soft
  • Meanwhile, combine slurry ingredients (corn starch and water) in a small bowl, stirring to remove any clumps. Once sauce has finished simmering, slowly pour in slurry until desired thickenss is reached
  • Once everything is cooked, add chicken and vegetables to the pan with the sauce and toss to evenly coat

WW Points per Serving

myWW Points per Serving:
💚: 3
💙: 1
💜: 1
✔️: 225 calories
Keyword Chicken Tenderloin
Course Main Dish
Cuisine Takeout
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!

This photo shows four servings. The recipe can be easily doubled, tripled, quadrupled, etc. It also makes great lunch leftovers!

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