Low Carb Sweet Spicy Chicken

Low Carb Sweet Spicy Chicken is your new go-to for a weeknight meal that’s both incredibly flavorful and health-conscious. This recipe delivers a delightful balance of sweet and spicy notes, making it a satisfying option for anyone looking for a delicious, low-carbohydrate dinner that the whole family will enjoy.

Key Ingredients for Low Carb Sweet Spicy Chicken

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons olive oil, divided
• 1/4 cup tamari or soy sauce (use tamari for gluten-free)
• 2 tablespoons rice vinegar
• 1 tablespoon Swerve or other granulated erythritol-based sweetener
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sriracha or other hot sauce, or to taste
• 1/2 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes (optional, for extra heat)
• 1 tablespoon cornstarch or arrowroot powder (for thickening, if desired)
• 2 tablespoons water (if using cornstarch/arrowroot)
• Fresh cilantro, chopped (for garnish)
• Sesame seeds (for garnish)

How to Make Low Carb Sweet Spicy Chicken

This Low Carb Sweet Spicy Chicken is incredibly easy to whip up, marrying tender chicken with a luscious, savory-sweet sauce in under 30 minutes. Its simplicity makes it perfect for busy weeknights, while the explosion of flavors ensures a truly satisfying meal. Get ready for a delicious adventure that’s both healthy and incredibly comforting!

Step-by-Step Instructions

1. Prepare the Chicken and Sauce Base: In a medium bowl, whisk together the tamari (or soy sauce), rice vinegar, Swerve (or sweetener), grated ginger, minced garlic, sriracha, sesame oil, and red pepper flakes (if using). Set aside.
2. Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the chicken for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
3. Deglaze the Pan: Add the remaining 1 tablespoon of olive oil to the skillet if it seems dry. Pour in the prepared sauce mixture. Bring the sauce to a simmer, scraping up any browned bits from the bottom of the pan.
4. Thicken the Sauce (Optional): If you prefer a thicker sauce, in a small bowl, whisk together the cornstarch (or arrowroot powder) and water until smooth. Gradually whisk this mixture into the simmering sauce in the skillet. Continue to cook, stirring constantly, for 1-2 minutes until the sauce has thickened to your desired consistency.
5. Combine and Coat: Return the seared chicken to the skillet with the sauce. Toss gently to coat each piece of chicken evenly. Cook for another 1-2 minutes, allowing the chicken to absorb the flavors of the sauce.
6. Serve: Remove from heat. Garnish with fresh chopped cilantro and sesame seeds. Serve immediately with your favorite low-carb sides like cauliflower rice, steamed broccoli, or zucchini noodles.

Why You’ll Love This Low Carb Sweet Spicy Chicken

You’ll be absolutely smitten with this Low Carb Sweet Spicy Chicken from the very first bite. Its main feature is the irresistible sweet and spicy glaze that clings beautifully to every tender piece of chicken, delivering a flavor explosion without the sugar crash. Making it at home is incredibly cost-effective compared to takeout versions, allowing you to control the ingredients and save money while enjoying restaurant-quality taste. The fiery kick from the sriracha, balanced by the subtle sweetness of the Swerve and the aromatic ginger and garlic, creates a complex flavor profile that’s truly special.

Compared to a traditional teriyaki chicken, this low-carb adaptation offers all the deliciousness without the added sugar, making it a healthier choice that doesn’t compromise on taste. The fragrant cilantro and toasted sesame seeds not only add a pop of color but also a burst of freshness and nutty depth to each serving. Don’t just take our word for it – experience the magic of this Quick Low Carb Sweet Spicy Chicken for yourself and transform your weeknight dinners!

Storing and Reheating Tips

To store your delicious Low Carb Sweet Spicy Chicken, allow it to cool completely before transferring it to an airtight container. Store the container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the cooled chicken and sauce in a freezer-safe container or heavy-duty freezer bag for up to 2-3 months.

When reheating, gently warm the chicken on the stovetop over low heat in a skillet, adding a splash of water or chicken broth if the sauce seems too thick. Alternatively, you can reheat individual portions in the microwave at 50% power until heated through, stirring halfway for even cooking. If reheating from frozen, thaw overnight in the refrigerator first for best results.

Final Thoughts

This Low Carb Sweet Spicy Chicken is a true crowd-pleaser that proves healthy eating can be incredibly delicious. We encourage you to give this simple yet flavorful recipe a try – it’s sure to become a staple in your low-carb meal rotation!

Low Carb Sweet Spicy Chicken

This Low Carb Sweet Spicy Chicken is your new go-to for a weeknight meal that’s both incredibly flavorful and health-conscious. This recipe delivers a delightful balance of sweet and spicy notes, making it a satisfying option for anyone looking for a delicious, low-carbohydrate dinner that the whole family will enjoy.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian-inspired

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons olive oil, divided
• 1/4 cup tamari or soy sauce (use tamari for gluten-free)
• 2 tablespoons rice vinegar
• 1 tablespoon Swerve or other granulated erythritol-based sweetener
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sriracha or other hot sauce, or to taste
• 1/2 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes (optional, for extra heat)
• 1 tablespoon cornstarch or arrowroot powder (for thickening, if desired)
• 2 tablespoons water (if using cornstarch/arrowroot)
• Fresh cilantro, chopped (for garnish)
• Sesame seeds (for garnish)

Equipment

• Medium Bowl
• Large skillet or wok
• Small Bowl

Method

 

1. In a medium bowl, whisk together the tamari (or soy sauce), rice vinegar, Swerve (or sweetener), grated ginger, minced garlic, sriracha, sesame oil, and red pepper flakes (if using). Set aside.
   1/4 cup tamari or soy sauce (use tamari for gluten-free), 2 tablespoons rice vinegar, 1 tablespoon Swerve or other granulated erythritol-based sweetener, 1 teaspoon grated fresh ginger, 2 cloves garlic, minced, 1 teaspoon sriracha or other hot sauce, or to taste, 1/2 teaspoon sesame oil, 1/4 teaspoon red pepper flakes (optional, for extra heat)
2. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the chicken for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
   2 tablespoons olive oil, divided, 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
3. Add the remaining 1 tablespoon of olive oil to the skillet if it seems dry. Pour in the prepared sauce mixture. Bring the sauce to a simmer, scraping up any browned bits from the bottom of the pan.
   2 tablespoons olive oil, divided, 1/4 cup tamari or soy sauce (use tamari for gluten-free), 2 tablespoons rice vinegar, 1 tablespoon Swerve or other granulated erythritol-based sweetener, 1 teaspoon grated fresh ginger, 2 cloves garlic, minced, 1 teaspoon sriracha or other hot sauce, or to taste, 1/2 teaspoon sesame oil, 1/4 teaspoon red pepper flakes (optional, for extra heat)
4. If you prefer a thicker sauce, in a small bowl, whisk together the cornstarch (or arrowroot powder) and water until smooth. Gradually whisk this mixture into the simmering sauce in the skillet. Continue to cook, stirring constantly, for 1-2 minutes until the sauce has thickened to your desired consistency.
   1 tablespoon cornstarch or arrowroot powder (for thickening, if desired), 2 tablespoons water (if using cornstarch/arrowroot)
5. Return the seared chicken to the skillet with the sauce. Toss gently to coat each piece of chicken evenly. Cook for another 1-2 minutes, allowing the chicken to absorb the flavors of the sauce.
   1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
6. Remove from heat. Garnish with fresh chopped cilantro and sesame seeds. Serve immediately with your favorite low-carb sides like cauliflower rice, steamed broccoli, or zucchini noodles.
   Fresh cilantro, chopped (for garnish), Sesame seeds (for garnish)

Notes

Store cooled chicken in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 2-3 months. Reheat gently on the stovetop or in the microwave.