Keto Sweet & Sour Asian Chicken

keto asian chicken

Skip the Chinese take out and dive right into a much healthier version of a classic dish.  This keto sweet and sour Asian chicken is tender, juicy, and soaked in a truly addictive sauce!



For Chicken:

  • 1 pound chicken breasts (cut into bite sized pieces)
  • 2 eggs
  • 2 tablespoons unsweetened milk of choice
  • 4 scoops Perfect Unflavored Collagen or unflavored whey protein powder
  • 1/2 teaspoon salt
  • Pinch of pepper
  • 4 tablespoons avocado oil

For Stir Fry:

  • 1 red pepper (roughly chopped)
  • 1 green pepper (roughly chopped)
  • 1 small onion (thinly sliced)
  • 2 cloves garlic (finely chopped)

For Sauce-

  • 1/3 cup no sugar added ketchup
  • 2 tablespoons apple cider vinegar or distilled vinegar
  • 2 tablespoons coconut aminos
  • 5 tablespoons monk fruit
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red pepper flakes


  1. Heat olive oil in a large cast iron skillet or pan over medium-high heat.
  2. Make sauce by adding all of the ingredients to a small bowl.  Whisk to combine and set aside.
  3. Prepare chicken by whisking eggs and milk in a small bowl.  In a separate shallow dish, add collagen or protein powder, salt, and pepper.
  4. Coat each piece of chicken in egg mixture, then in protein powder mixture.  Add chicken to the heat skillet and cook for 4-5 minutes until golden brown.  Make sure to provide space in between in piece so that the chicken doesn’t steam.  You may need to do multiple batches.  Remove from the pan and set aside.
  5. Increase heat and add peppers and onions to the pan and cook for 5-6 minutes until charred and slightly tender.  Stir in garlic and saute for 1-2 minutes. 
  6. Add sauce to the peppers and simmer for 1-2 minutes.  Return chicken to pan and cook for 3-4 minutes until sauce is thickened.
  7. Remove from heat and serve over riced cauliflower.  Garnish with fresh green onion and sesame seeds if desired.


Keywords: keto asian chicken