Low Carb Sweet Chilli Chicken
Satisfy your craving for bold, tangy flavors with this irresistible Low Carb Sweet Chilli Chicken! Perfect for those following a low-carb or keto lifestyle, this dish combines tender, golden-browned chicken thighs with a sweet yet spicy homemade sauce made from sugar-free ketchup, low-carb sweetener, and a touch of tamari. The dish gets a beautifully thick texture with a dash of xanthan gum, while garlic, red chili flakes, and vinegar add depth and balance to the flavor profile. Ready in just 30 minutes, this quick and easy recipe is perfect for weeknight dinners. Serve it with cauliflower rice or sautéed greens for the ultimate low-carb meal that doesn’t skimp on taste. Garnished with green onions and sesame seeds, this dish is as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 1 tablespoon Coconut oil
- 3 cloves Garlic (minced)
- 1 teaspoon Red chili flakes
- 3 tablespoons Sugar-free ketchup
- 2 tablespoons Low-carb sweetener (like erythritol or monk fruit)
- 2 tablespoons Rice vinegar (or apple cider vinegar for a stronger tang)
- 1.5 tablespoons Tamari (gluten-free soy sauce)
- 1 tablespoon Water
- 0.25 teaspoon Xanthan gum (for thickening)
- 2 stalks Green onions (chopped)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and pat them dry with paper towels to ensure better browning.
Heat the coconut oil in a large non-stick skillet over medium-high heat.
Add the chicken pieces to the skillet and sear them until golden-brown on each side, approximately 4-5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic and red chili flakes. Stir frequently for 30 seconds to release their flavors.
Add the sugar-free ketchup, low-carb sweetener, vinegar, tamari, and water to the skillet. Stir well to combine into a smooth sauce.
Sprinkle the xanthan gum over the sauce while whisking vigorously to avoid clumps. Continue cooking for 2-3 minutes as the sauce thickens.
Return the chicken to the skillet, tossing it well to coat each piece in the sweet chilli sauce. Cook for an additional 8-10 minutes, ensuring the chicken is fully cooked and the sauce clings to the chicken.
Remove the skillet from heat and garnish the chicken with chopped green onions and sesame seeds, if desired.
Serve immediately as-is or alongside a low-carb side like cauliflower rice or sautéed greens for a complete meal.
Nutrition Facts
Calories |
227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 575 mg | 25% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.3 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 422 mg | 9% | |
*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.
