Low Carb Sweet Chili Chicken
Indulge guilt-free with this Flavor-Packed Low Carb Sweet Chili Chicken! Juicy chicken thighs or breasts are pan-seared to perfection, then coated in a sweet and savory homemade chili sauce that’s completely sugar-free. A blend of unsweetened ketchup, soy sauce (or gluten-free coconut aminos), tangy rice vinegar, and a hint of low-carb sweetener creates an irresistible balance of sweet and heat, with red chili flakes delivering just the right kick. Thickened with xanthan gum, this sauce clings to the chicken, making every bite full of flavor. Quick to prepare in just 35 minutes from start to finish, it’s an ideal weeknight dinner for healthy eaters. Perfectly complemented by cauliflower rice or steamed broccoli, this low-carb, keto-friendly dish will satisfy your cravings without compromise. Garnished with fresh green onions and sesame seeds, it’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1 lb chicken thighs or breasts
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 0.5 tsp red chili flakes
- 0.25 cup unsweetened ketchup
- 2 tbsp rice vinegar
- 2 tbsp soy sauce (or coconut aminos for gluten-free)
- 3 tbsp granulated erythritol or another low-carb sweetener
- 0.25 tsp xanthan gum
- 0.25 cup water
- 2 tbsp green onions, chopped (for garnish)
- 1 tsp sesame seeds (for garnish)
Instructions
Trim any excess fat from the chicken and cut it into bite-sized pieces if using chicken breasts, or leave whole if using chicken thighs.
In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until browned on the outside and fully cooked through, about 6-8 minutes per side depending on thickness. Remove chicken from the skillet and set aside.
In the same skillet, reduce the heat slightly and add the minced garlic. Cook for 30 seconds, stirring frequently to prevent burning.
Add the red chili flakes, unsweetened ketchup, rice vinegar, soy sauce (or coconut aminos), erythritol, and water to the skillet. Stir well to combine and simmer for 2-3 minutes.
Gradually whisk in the xanthan gum to the sauce, a little at a time, to thicken it. Continue simmering and stirring until the sauce reaches your desired consistency.
Return the cooked chicken to the skillet, ensuring it is evenly coated in the low carb sweet chili sauce. Let it cook for another 2-3 minutes to absorb the flavors.
Remove the skillet from heat and garnish with chopped green onions and sesame seeds before serving.
Serve the sweet chili chicken hot with a side of cauliflower rice, steamed broccoli, or your favorite low-carb vegetables.
Nutrition Facts
Calories |
1314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 2801 mg | 122% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 8.3 g | ||
| Protein | 122.0 g | 244% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 122 mg | 9% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1478 mg | 31% | |
*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.
