Sugar-Free Sweet Chilli Chicken
Indulge guilt-free with this Sugar-Free Sweet Chilli Chicken recipe, a flavorful and health-conscious twist on a classic favorite! Perfect for those avoiding refined sugar, this dish combines tender, golden-brown chicken thighs with a vibrant, homemade sweet chilli sauce crafted from fresh red chilli, garlic, ginger, and a touch of natural sweetness from erythritol or monk fruit. Coconut aminos and apple cider vinegar amp up the umami flavors, while sesame oil adds a nutty aroma. The dish is finished with a light, glossy sauce thickened with cornstarch or arrowroot powder for a grain-free option. Ready in just 35 minutes, this easy-to-make, low-carb, sugar-free recipe is ideal served over cauliflower rice or roasted veggies. Garnished with green onions and sesame seeds, it’s a visually stunning and irresistibly delicious meal that’s perfect for clean eating enthusiasts and anyone following keto or gluten-free diets.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 3 tablespoons Coconut aminos (or soy sauce if not avoiding soy)
- 1.5 tablespoons Apple cider vinegar
- 2 small Fresh red chilli
- 3 large Garlic cloves
- 1 teaspoon Ginger (grated)
- 2 tablespoons Erythritol or monk fruit sweetener
- 1 tablespoon Sesame oil
- 2 tablespoons Avocado oil (for cooking)
- 2 teaspoons Cornstarch (or arrowroot powder for a grain-free option)
- 2 tablespoons Water
- 2 stalks Green onions (for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Prepare the sauce by finely chopping the fresh red chillies and mincing the garlic. Combine the coconut aminos, apple cider vinegar, erythritol or monk fruit sweetener, grated ginger, chopped chillies, and minced garlic in a small bowl. Stir until well mixed.
In a separate small bowl, mix the cornstarch (or arrowroot powder) with 2 tablespoons of water to create a slurry. Set aside.
Heat 2 tablespoons of avocado oil in a large skillet or wok over medium heat.
Cut the chicken thighs into bite-sized pieces and add them to the hot pan. Sear the chicken for about 5-7 minutes, flipping occasionally, until golden brown and fully cooked.
Once the chicken is cooked, remove it from the skillet and set it aside.
In the same skillet, lower the heat to medium and add the sesame oil. Pour in the prepared sauce mixture and let it simmer for 3-4 minutes, stirring occasionally.
Once the sauce starts to thicken slightly, stir in the cornstarch slurry. Continue to cook the sauce until it reaches your desired consistency, about 2-3 more minutes.
Return the cooked chicken to the skillet, tossing to coat it evenly in the thickened sauce. Let it cook for another 2 minutes so the flavors meld.
Remove the skillet from heat. Garnish the dish with sliced green onions and sesame seeds if desired.
Serve immediately over steamed vegetables, cauliflower rice, or your preferred side dish.
Nutrition Facts
Calories |
1547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.8 g | 127% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 10.5 g | ||
| Protein | 132.6 g | 265% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 151 mg | 12% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1463 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.
