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Low Carb Sweet Spicy Chicken

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.