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.
Servings 4 servings
Calories 325kcal
Equipment
- Skillet
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, ΒΌ 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.
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.
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.