Low Carb Sweet and Spicy Chicken Recipe

A reduced carb version of a sweet and spicy chicken that is more suitable for a low carb diet.

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Course: Main Course

Cuisine: American

Keyword: low carb sweet and spicy chicken, sugar free sweet and spicy chicken

Prep Time: 15

Cook Time: 30

Servings:

Calories: 304kcal

Author: The Naked Diabetic

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

**Note - Swerve Brown Sugar Substitute contains Erythritol. If this is a concern for you, keep that in mind. There are 32 g of Erythritol in the full recipe. **

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