Easy Spicy Asian Chicken (Video)
This Easy Spicy Asian Chicken tastes like it came from a restaurant, but it’s easy enough to make on a work night and this tasty low-sugar chicken dish is also low-glycemic, dairy-free, gluten-free, and Soutth Beach Diet Phase Two. Use the Diet-Type Index to find more recipes like this one.
Watch the video to see if you might like to make Easy Spicy Asian Chicken!
I’m interrupting the string of Asparagus Recipes to remind you about this absolutely delicious Easy 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 Easy Spicy Asian Chicken, and this version was the winner! It’s made with strips of boneless, skinless chicken breasts and a sauce with sugar-free Apricot preserves, gluten-free soy sauce, rice vinegar, sesame oil, garlic puree, ginger puree, Chili Garlic Sauce, brown sugar, and granulated Stevia. The sauce is slightly sweet but still relatively low in carbs, 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. If you want to reduce the amount of sugar even more you can replace the tiny amount of brown sugar with more granulated Stevia or a sweetener of your choice.
Finally, 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!
Whisk together the sauce ingredients. Trim chicken breasts and then cut each breast crosswise into about 5 or 6 pieces.
Heat the oil in a 12 inch frying pan; I used my favorite Green Pan for this. When the oil is hot, brown the chicken briefly on one side, seasoning with salt and pepper. 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. Cook chicken just until it’s barely cooked through; do not overcook.
More Chicken or Turkey You Might Like:
Chicken Recipes Index Page ~ Slow Cooker or Pressure Cooker
Easy Spicy Orange Chicken ~ Tidy Mom
Sweet and Spicy Baked Sriracha Chicken Thighs ~ Kalyn’s Kitchen
Low-Carb Slow Cooker Orange Chicken ~ A Spicy Perspective
Asian Lettuce Cups with Spicy Ground Turkey Filling ~ Kalyn’s Kitchen
CrockPot Spicy Honey Garlic Chicken ~ Barbara Bakes
Easy Spicy Asian Chicken
This Easy Spicy Asian Chicken tastes like it came from a restaurant, but it’s easy enough to make on a work night and this tasty chicken dish is low in sugar for this type of recipe.
- 4 boneless, skinless chicken breasts (or use 10-12 bone-in, skinless chicken thighs)
- 1 T peanut oil (or use the oil of your choice for frying the chicken pieces)
- salt and fresh ground black pepper to taste
- toasted sesame seeds, for garnish (optional)
- 1/2 cup sugar-free Apricot preserves (or if you don’t want artificial sweetener use no-sugar-added apricot preserves, which will be just slightly higher in sugar)
- 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 (more or less to taste, this was probably too spicy for kids so reduce the spiciness if desired)
- 1 T brown sugar (or another sweetener of your choice)
- 1 T granulated Stevia
- 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.
- 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.)
- Heat the oil in a 12 inch frying pan. (I used my favorite Green Pan, which was perfect for this.)
- 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.
- 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.
- Garnish with toasted sesame seeds if desired and serve hot.
This recipe created by Kalyn and Kara, with lots of experiments that were not quite right!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Since it contains apricot preserves and a small amount of brown sugar, this recipe 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 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.
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.