Kalyn's Kitchen

Spicy Asian Chicken (Video)

Spicy Asian Chicken is easy enough to make on a work night and this tasty low-carb chicken dish is delicious served with cauliflower rice.

Pin this Asian Chicken to make it later!

Spicy Asian Chicken finished dish on serving platter

I’m interrupting the string of Asparagus Recipes to remind you about this absolutely delicious Spicy Asian Chicken that I think is perfect for a spring dinner idea! And something like Roasted Asparagus with Soy-Sesame Glaze would be a tasty side dish for this chicken if you’re still feeling the asparagus love.

My niece Kara and I experimented with several variations of this recipe, and this version was the winner! It’s made with strips of boneless, skinless chicken breasts and a sauce with Sugar-Free Apricot Preserves (affiliate link), gluten-free soy sauce (affiliate link), rice vinegar, sesame oil, garlic puree, ginger puree, Chili Garlic Sauce (affiliate link), and Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice. The sauce is slightly sweet but still relatively low in sugar, and just spicy enough to be interesting. You can also use boneless, skinless chicken thighs if you don’t mind a bit more trimming.

The sugar-free apricot preserves we used contain Splenda, but no worries if you don’t want artificial sweeteners, just look for no-sugar-added apricot preserves instead. That change will make a sauce that’s slightly higher in sugar, but still pretty carb-conscious for this kind of sauce. And if you’re experienced at making stir-fry recipes, you might want to cut the chicken pieces a little smaller and cook this in a wok. That version will be delicious as well!

What ingredients do you need for this recipe?

Spicy Asian Chicken process shots collage

How to Make Spicy Asian Chicken:

(Scroll down for complete recipe with nutritional information.)

  1. Whisk together the sauce ingredients.
  2. Trim chicken breasts and then cut each breast crosswise into about 5 or 6 pieces.
  3. Heat the oil in a 12 inch frying pan; I used my favorite Green Pan (affiliate link) for this.
  4. When the oil is hot, brown the chicken briefly on one side, seasoning with salt and pepper.
  5. When chicken pieces are barely brown, turn them over, pour in the sauce, and cook on medium low (turning a few times) until the chicken is cooked through and glazed with sauce.
  6. Cook chicken just until it’s barely cooked through; do not overcook.
  7. Serve hot.

Spicy Asian Chicken square image of finished dish on serving platter

Make it a Meal:

Spicy Asian Chicken would be delicious with rice or Cauliflower Rice on the side if desired. Stir-fried vegetables like broccolini or sugar snap peas  or Spicy Cilantro Peanut Slaw would also be great with this.

More Chicken or Turkey Recipe Ideas:

Sweet and Spicy Baked Sriracha Chicken Thighs ~ Kalyn’s Kitchen
Chicken Recipes Index Page ~ Slow Cooker or Pressure Cooker
Asian Lettuce Cups with Spicy Ground Turkey Filling ~ Kalyn’s Kitchen
CrockPot Spicy Honey Garlic Chicken ~ Barbara Bakes
Sanpete County Grilled Turkey (or Chicken) Kabobs ~ Kalyn’s Kitchen

Spicy Asian Chicken finished dish on serving platter

Spicy Asian Chicken

Yield 6 servings
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes

This Spicy Asian Chicken tastes like it came from a restaurant, but it’s easy enough to make any night of the week!



  • 4 large boneless, skinless chicken breasts (see notes)
  • 1 T peanut oil (or use the oil of your choice)
  • salt and fresh ground black pepper to taste
  • toasted sesame seeds, for garnish (optional)

Sauce Ingredients:

  • 1/2 cup sugar-free Apricot preserves (see notes)
  • 2 T gluten-free soy sauce
  • 1 T rice vinegar (not sweetened)
  • 1 tsp. sesame oil
  • 1 tsp. garlic puree (from a jar)
  • 1 tsp. ginger puree (in a jar)
  • 1 T Chili Garlic Sauce (see notes)
  • 2 T Golden Monkfruit Sweetener


  1. Whisk together the sugar-free apricot preserves, gluten-free soy sauce, rice vinegar, sesame oil, garlic puree, ginger puree, brown sugar (or sweetener), and granulated Stevia to make the sauce.
  2. Trim chicken pieces, removing fat and any undesirable parts. (If using thighs, I use kitchen shears to cut out the little pockets of fat on the back side.)
  3. Heat the oil in a 12 inch frying pan. (I used my favorite Green Pan (affiliate link), which was perfect for this.)
  4. When the oil is hot, add the chicken pieces skin side down, season with salt and fresh ground black pepper, and cook over medium-high heat just until the chicken starts to brown, about 4 minutes.
  5. Reduce heat to medium low, add the sauce, and continue to cook the chicken in the sauce, turning a few time, just until chicken pieces are cooked through and glazed with sauce, about 4-5 minutes longer. DO NOT OVERCOOK or the chicken will be tough.
  6. Garnish with toasted sesame seeds if desired and serve hot.


You can also make this with or use 12 bone-in, skinless chicken thighs if you prefer. We used Sugar-Free Apricot Preservesgluten-free soy sauce, and Chili Garlic Sauce for this recipe. (affiliate links) If you don’t want artificial sweetener use no-sugar-added apricot preserves, which will be just slightly higher in sugar. Use more or less Chili Garlic Sauce to taste; this was probably too spicy for kids so reduce the spiciness if desired. I originally made this with a mixture of sweetener and brown sugar, but now I would use Golden Monkfruit Sweetener (affiliate link).

This recipe created by Kalyn and Kara, with lots of experiments that were not quite right!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 180Total Fat: 5.9gSaturated Fat: 1.3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 68mgSodium: 496mgCarbohydrates: 8.2gFiber: .2gSugar: .5gProtein: 25g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Since it contains apricot preserves and a small amount of brown sugar, this Easy Spicy Asian Chicken is best restricted to Phase 2 or 3 for the South Beach Diet. However, even with those sweet ingredients, this is still a pretty carb-conscious recipe for this type of dish. Skip the brown sugar and use all sweetener for stricter low-carb eating plans.

Find More Recipes Like This One:
Use Easy to Cook Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Spicy Asian Chicken

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    18 Comments on “Spicy Asian Chicken (Video)”

  1. Pingback: Chinese New Year - Celebrate with Over 50 Recipes Jen Around the World

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  3. This was delicious! I added in some green beans and onions for a one dish meal. As I was puting away ingredients, I realized that my sugar-free “apricot” jam was peach but it was wonderful nonetheless. Sweet, spicy, savory awesomeness!

  4. I made this tonight and I had a lot of chicken which gave off a fair amount of water when I tried to fry it. In spite of this (I drained most of the water off but left a bit too much) it turned out great! I also had misplaced my Stevia so ended up using 2 T brown sugar and the dish was really good – kind of a Sweet and Sour Chicken.

    • So glad you enjoyed it! I hate it when the chicken releases water like that, but it usually doesn't affect the finished dish.

  5. This looks like a dish my family would love. Thanks for the link love.

  6. This is perfect just as it is. I've got it prepped in the kitchen and we're good to go. I love the sweetness and hubs loves the hotness. Win-win.

  7. This recipe has my name on it! I love the combination of sweet and hot. I'll probably add a bit more of the hot, of course…. Thanks to you and Kara for testing and tasting!

  8. Sorry in advance for my honesty but have you read the ingredients list on these things you list and can you pronounce and know what it is you are eating? Alison

    • This comment is not "honesty" it is just plain rudeness. I made it clear in the post that I realize some people won't want artificial sweeteners and offered a 100% natural alternative to that. So why the complaint? Just don't make this recipe if it doesn't appeal to you, but no need to lecture me and anyone else who like it.

    • I followed your link and saw the ingredients on the chili garlic sauce. No lecture here.

    • Thank you, everyone gets to make their own choices.

  9. The sauce sounds so yummy!