Low Carb Sweet Chili Chicken
Craving a bold, satisfying dinner with a healthier twist? This Low Carb Sweet Chili Chicken is the ultimate combination of sweet, spicy, and savory flavors, all wrapped up in an easy-to-make, keto-friendly dish. Juicy chicken thighs or breasts are pan-seared to perfection and coated in a beautifully balanced sweet chili sauce made with unsweetened ketchup, soy sauce, erythritol, and a hint of garlic and red chili flakes. Thickened with xanthan gum for a rich, velvety finish, this sauce clings to every bite without the carb-heavy sugars found in traditional recipes. Ready in just 35 minutes, it’s perfect for busy weeknights and pairs beautifully with cauliflower rice or steamed veggies for a full low-carb meal. Garnished with green onions and sesame seeds, this recipe is as visually stunning as it is delicious. If you’re looking for a flavorful, guilt-free Asian-inspired dish, this one is a must-try!
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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)
Directions
Step 1
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.
Step 2
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.
Step 3
In the same skillet, reduce the heat slightly and add the minced garlic. Cook for 30 seconds, stirring frequently to prevent burning.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Remove the skillet from heat and garnish with chopped green onions and sesame seeds before serving.
Step 8
Serve the sweet chili chicken hot with a side of cauliflower rice, steamed broccoli, or your favorite low-carb vegetables.
Nutrition Facts
| Serving size | (718.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1313.7 |
| Total Fat 79.5g | 0% |
| Saturated Fat 18.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 403.7mg | 0% |
| Sodium 2801.1mg | 0% |
| Total Carbohydrate 58.0g | 0% |
| Dietary Fiber 2.6g | 0% |
| Total Sugars 8.3g | |
| Protein 122.0g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 122.0mg | 0% |
| Iron 5.6mg | 0% |
| Potassium 1478.3mg | 0% |
Source of Calories