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. Recipe created by Tracey of The Naked Diabetic
This Low-Carb Sweet and Spicy Chicken is the perfect answer! It delivers the perfect balance of heat and sweetness, all while staying diabetic-friendly. Get ready to fall in love with a guilt-free twist on your favourite takeout-style chicken dish!
Ingredients List
- 3 Boneless Skinless Chicken Breasts
- King Arthur Keto Wheat Flour
- Cornstarch
- Canola or desired cooking oil
- Swerve brown Sugar Substitute
- Heinz Sugar Free Ketchup
- Soya Sauce
- Sesame Oil
- Sesame Seeds – Black
- Sesame Seeds – White
- Chives
- Red Pepper Flakes
- Garlic
- Ginger
Special Equipment
- Large Deep Cast Iron Pan
- Large Ziploc Bag
- Tongs
Helpful Information
Making this recipe in a wok.
You can make this in a wok, but stir more frequently to get even cooking on the chicken. I have found the results are better in a flat-bottomed deep pan.
Using Different Meat
Feel free to switch out the meat according to your preference. Not all meat works well in this recipe but chicken thighs are a cheaper alternative. Pork tenderloin or mini meatballs, made from beef or chicken are great.
Storing and Freezing
Store refrigerated in an airtight container for up to 4 days.
Freezing. Freeze in an airtight container for up to 3 months.
Reheat – for best results, reheat on the stove in a pan. This method helps to remix any of the sauce ingredients that may separate during thawing.
Low Carb Sweet and Spicy Chicken Recipe
Low Carb Sweet and Spicy Chicken Recipe
Ingredients
- 3 large Boneless Skinless Chicken Breasts
- 3/4 Cup King Arthur Keto Wheat Flour
- 3 tbsp Cornstarch
- 1/4 cup Canola Oil
- 2 Cuos Water
- 3/4 Cup Sugar Free Ketchup
- 1/2 Cup Swerve Brown Sugar Replacement
- 3 tbsp Soya Sauce
- 1 tbsp Sesame Oil
- 4 Cloves Garlic – Minced
- 1/4 tsp Red pepper Flakes
- 1/4 tsp Ground Ginger
- 2 tbsp White Sesame Seeds
- 2 TBSP Black – Sesame Seeds
Instructions
- In a large ziploc bag, mix the flour and cornstarch.
- Using a sharp kitchen knife, cut the chicken into cubes, about 1/2 to 1 inch in size.
- Drop pieces of chicken into the ziploc bag and shake until the chicken is completely covered. It is easier to do this in small batches.
- Heat oil and garlic in a deep pan.
- In small batches, cook the chicken, stirring and ensuring all sides get crispy and golden brown.
- Set the meat aside in a bowl while you make the sauce.
- Add the water and stir, lifting all of the bits from the bottom of the pan.
- Add the rest of the ingredients, except the chives, and whisk while bringing to a boil.
- Simmer for a couple of minutes and then reduce the heat to low.
- Add the chicken back into the pan and stir to coat with the sauce.
- Simmer for a couple of minutes before serving.
- Sprinkle with chives onto the chicken.
- Serve hot.
- ** Add a little extra sesame seeds sprinkled on top for an elegant appearance.
Notes
Nutrition
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
Making Low Carb Sweet and Spicy Chicken
Coat the Chicken pieces with the flour mix and fry in a hot pan with oil.
Spicy Chicken
Remove the Chicken from the pan and whisk in the remaining ingredients (except chives)
Add the chicken back into the sauce and mix well.
Add chives and serve hot! (Sprinkle with a little extra white sesame seeds for appearance. )
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