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.
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 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.
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!
How to Make Spicy Asian Chicken:
(Scroll down for complete recipe with nutritional information.)
- 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 (affiliate link) 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.
- Serve hot.
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
- 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)
- 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
- 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 (affiliate link), 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.
You can also make this with or use 12 bone-in, skinless chicken thighs if you prefer. We used Sugar-Free Apricot Preserves, gluten-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!
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.
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.