Sweet & Spicy Chicken Stir-Fry

Missing Asian-American takeout? This keto sweet & spicy chicken stir fry is a great fix, but more wholesome and better for you. I serve this alongside some steamed green beans for a perfect dinner.

Sweet & Spicy Chicken stir fry is probably my new favorite chicken dish because I’m easily bored by chicken…and this cures that boredom.

DO NOT skip the chili garlic sauce part of this Sweet & Spicy Chicken stir fry recipe if you like it spicy! It’s got the same sriracha flavor that you get from the famous rooster logo bottle with the green squirt top, but without any of the sugar that sriracha sauce has in it.

INGREDIENTS

For the sauce:

1/4 cup Allulose
1/4 cup water (or chicken, turkey, or vegetable broth)
2 tablespoon ginger, minced
1 ounce sugar-free ketchup
1 tablespoon Tamari or soy sauce
2 tablespoon rice wine vinegar
3 teaspoons chili garlic sauce (I use this)

1 1/2 to 2 pounds chicken (either breasts or thighs are fine)
1/4 teaspoon salt & pepper
1/2 teaspoon Chinese five-spice powder
1 tablespoon oil (I use light olive oil or coconut oil)
1/8 -1/4 teaspoon xanthan gum or glucomannan powder
1/4 teaspoon toasted sesame oil
& sliced green onions, for garnish (optional)

Instructions

Combine the sauce ingredients in a small bowl and set aside.

Rinse and dry off the chicken, then sliced it into bite-sized strips and season with salt, pepper, and Chinese five-spice powder.

Heat the oil in a large pan over medium-high heat and place the chicken pieces into the hot pan (they should sizzle).

Using a rubber spatula or bamboo/wooden spoon, quickly and gently toss to cook the chicken on all sides until lightly browned (seared, not cooked through).

Reduce the heat to about medium-high. Pour the sauce mixture over all and stir to coat all the chicken pieces with it.

At this time, sprinkle the glucomannan powder or xanthan gum and then use a rubber spatula or wooden spoon to scrape up all the sauce/bits from the bottom of the pan.

Simmer the mixture 8-10 minutes or until the sauce lightly coats the back of a spoon and the meat is hot.

Serve hot with green onions and a drizzle of toasted sesame oil. I eat mine with sliced zucchini/zoodles, or steamed green beans.

Makes 4 servings.

Leftovers store nicely in an airtight container in the refrigerator for up to 4 days.

To reheat, place in a lightly greased skillet over medium heat for 5 minutes, stirring occasionally, or until heated through. You can also place a portion of the leftovers in a microwave-safe dish, cover with a paper plate or microwave steam lid, and cook on medium power for 1 minute to 1 minute 30 seconds.

To make this PSMF:

Use breast meat instead of thighs, and use a very good nonstick pan, and optionally, nonstick coconut oil spray and omit all the other oil called for in the recipe.