Keto Sweet Chilli Chicken
Savor the irresistible balance of sweet and spicy in this Keto Sweet Chilli Chicken recipe, a guilt-free twist on a classic favorite! Perfect for a low-carb lifestyle, this dish features tender, golden-brown chicken thighs glazed in a bold and tangy homemade sauce crafted with sugar-free ketchup, soy sauce or coconut aminos, rice vinegar, and a hint of liquid stevia for sweetness. Infused with aromatic garlic, ginger, and a touch of fiery chili flakes, the sauce is thickened to perfection with keto-friendly xanthan gum. This flavor-packed skillet meal is ready in just 30 minutes, making it ideal for busy weeknights. Garnish with fresh cilantro for an extra burst of freshness and serve hot for an unforgettable keto-friendly dinner that will delight your taste buds!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 2 tbsp Coconut oil
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.5 tsp Chili flakes
- 0.25 cup Sugar-free ketchup
- 2 tbsp Rice vinegar
- 1 tbsp Soy sauce (or coconut aminos for gluten-free)
- 10 drops Liquid stevia (or any keto-friendly sweetener)
- 2 tbsp Water
- 0.5 tsp Xanthan gum
- 2 tbsp Fresh cilantro, chopped (optional for garnish)
Instructions
Cut the boneless, skinless chicken thighs into bite-sized pieces.
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the chicken pieces and season with salt and black pepper. Cook for about 6-8 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Sauté the minced garlic, grated ginger, and chili flakes for about 1 minute, or until fragrant.
In a small bowl, whisk together the sugar-free ketchup, rice vinegar, soy sauce (or coconut aminos), liquid stevia, and water. Pour this mixture into the skillet.
Bring the sauce to a simmer, then sprinkle the xanthan gum evenly over the sauce while whisking constantly to avoid clumps. Simmer for 1-2 minutes or until the sauce thickens.
Add the cooked chicken back into the skillet, tossing to coat the chicken evenly in the sauce. Let it heat through for another 2-3 minutes.
Taste and adjust the seasoning if needed. If you want it spicier, add a pinch more chili flakes.
Garnish with freshly chopped cilantro if desired, and serve immediately.
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 708 mg | 31% | |
| Total Carbohydrate | 2.4 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.2 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 336 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
