This skillet dinner has the perfect balance of sweet and heat! Low-carb sweet chili chicken is a tangy and sweet Asian-inspired dish.
Sweet Chili Chicken
This chicken recipe has both bold and sweet flavors that dance delicately on your tongue. The chicken is flavored with smoky paprika and earthy garlic powder.
Then the sauce is made with spicy ginger paste, tangy vinegar, and sweet sugar-free honey.
There are two parts to this incredible recipe – the chicken and the tangy sauce and if you love how the sauce tastes, save this recipe and use it over again. It will taste amazing on top of pork, too!
Low-Carb Chili Chicken
If you love the umami flavors of teriyaki, then you’ll really enjoy sweet chili chicken. The vinegar in the sauce actually brings out the umami flavors in the soy sauce.
In fact, I would be careful with adding any salt to this recipe at all. The soy sauce and garlic paste are already naturally salty.
I used chicken breasts in this recipe. But if you have chicken thighs, use them.
This recipe will taste delicious with any cut of chicken that you have. And if you don’t have garlic paste, just add some minced garlic.
I don’t recommend trying to use garlic powder since it doesn’t have the same kind of flavor.
Easy Chicken Skillet Recipe
This entire meal takes just 30 minutes to make and if you fry up the chicken ahead of time it can be ready a lot quicker.
Store the cooked chicken in an airtight container in the fridge and use it within a few days.
I used arrowroot powder to coat the chicken to make it a little crispy when it fries. This choice is naturally gluten-free and keeps the carbs down compared to cornstarch or flour.
You’ll love how nicely it crisps in the skillet!
What To Eat With Chicken
This sweet chili chicken tastes like something you might get from an Asian restaurant, so I like to serve it with my favorite low-carb Chinese foods.
If you are going to be serving an Asian-inspired dinner, then I suggest making some keto bok choy stir fry with soy sauce eggs. This has the same umami flavors with bright green bok choy.
Don’t forget the keto egg drop soup – it’s a staple whenever I make Chinese food for dinner. Instead of a salad, I’ll serve some low-carb tuna sushi in a bowl. It has the same flavors but fewer carbs.
Chicken Meal Prep
This low-carb sweet chili chicken is perfect for your weekly meal prep. As it sits in the refrigerator, the flavors of the sauce will soak more and more into the chicken, making it taste even better!
Store your leftover chicken in an airtight container. Keep it in the refrigerator for up to three days.
You can freeze this chicken, too. Place it in a freezer-safe storage bag and keep it frozen for up to six months.
Low-Carb Sweet Chili Chicken Recipe
Below are the ingredients (and step by step pictures) that you’ll need to make this low-carb sweet chili chicken recipe. Exact measurements and instructions are in the printable recipe card, just a little further below.
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Servings: 4
Net Carbs: 7 net carbs per serving
Ingredients:
For the chicken:
- Boneless skinless chicken breast cut into bite sized pieces
- Arrowroot powder
- Garlic powder
- Paprika
- Cayenne pepper to taste
- Salt and pepper to taste
- Oil for fryer
For the sauce:
- Green or red chili finely chopped
- Ginger paste
- Garlic paste
- Apple cider vinegar
- Sugar free honey
- Soy sauce
- Water
- Xanthan gum
- Sriracha sauce
- Ground ginger
Instructions:
Add the arrowroot powder, garlic powder, paprika, cayenne and salt and pepper to taste into a large Ziploc bag.
Place the chicken into the Ziploc bag, close it and shake to coat the chicken well.
Heat a layer of oil in a skillet over medium heat. Fry the chicken evenly on all sides until cooked through and golden brown.
Add the chili, ginger paste, garlic paste, apple cider vinegar, ¼ cup honey, soy sauce and water to a pot over medium low heat. Simmer until boiling.
Sprinkle in the xanthan gum, and simmer until the sauce has thickened. Remove the mixture from the heat, and stir in the remaining tablespoon of honey, ground ginger and sriracha.
Toss the chicken in the sauce and serve.
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Low Carb Sweet Chili Chicken
This skillet dinner has the perfect balance of sweet and heat! Low-carb sweet chili chicken is a tangy and sweet Asian-inspired dish.
Ingredients
Chicken
- 1 pound Boneless skinless chicken breast cut into bite sized pieces
- 2 tbsp Arrowroot Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Paprika
- Cayenne Pepper to taste
- Salt and Pepper to taste
- Oil for frying
Sauce
- 1 Green or Red Chili finely chopped
- 2 tsp Ginger Paste
- 2 tsp Garlic Paste
- 1/4 cup Apple Cider Vinegar
- 1/4 cup Sugar-Free Honey plus 1 tablespoon
- 4 tbsp Soy Sauce
- 2 tbsp Water
- 1/8 tsp Xanthan Gum
- 1 tsp Sriracha Sauce
- 1/2 tsp Ground Ginger
Instructions
-
Add the arrowroot powder, garlic powder, paprika, cayenne and salt and pepper to taste into a large Ziploc bag.
-
Place the chicken into the Ziploc bag, close it and shake to coat the chicken well.
-
Heat a layer of oil in a skillet over medium heat.
-
Fry the chicken evenly on all sides until cooked through and golden brown.
-
Add the chili, ginger paste, garlic paste, apple cider vinegar, ¼ cup honey, soy sauce and water to a pot over medium low heat. Simmer until boiling.
-
Sprinkle in the xanthan gum, and simmer until the sauce has thickened.
-
Remove the mixture from the heat, and stir in the remaining tablespoon of honey, ground ginger and sriracha.
-
Toss the chicken in the sauce and serve.
Recipe Notes
Calories: 325 Net Carbs: 7 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Chicken Recipes
If you enjoyed this low-carb sweet chili chicken recipe, here are some more incredible (and keto-friendly) chicken recipes you should make next.
