Sticky Sauce Chicken is cubed chicken thighs seared golden in a single pan, then returned to a glossy sauce of coconut aminos, fish sauce, garlic, and ginger that clings to every piece. You stir the sauce together while the chicken cooks, then simmer it in the same pan once the chicken comes out, so the whole thing is done in about 25 minutes. Finish it with freshly cracked pepper, sesame seeds, and chopped parsley, and serve it over steamed broccoli or whatever vegetable you have on hand.
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The sauce leans on coconut aminos, fish sauce, garlic, and ginger instead of a bottled sauce built on sugar or corn syrup, and it thickens right in the pan into a glaze that coats every cube of chicken.
This Low Carb Sticky Sauce Chicken recipe includes ingredients like chicken thighs, coconut aminos, and fish sauce to yield a delicious, hearty meal in less than 30 minutes.
In fact, it’s so good that you’ll forget about those other high-carb sauces made with sugar or corn syrup. What makes this recipe even better? You’ll only need straightforward ingredients, and they’re all easy to find at your local grocery store.
Why you’ll love this sticky garlic chicken thighs recipe
- If you love easy cleanup (let’s be real, who doesn’t?!), this recipe can be made in one skillet from start to finish!
- Kid & Adult-friendly! Both kids and adults love this chicken recipe!
- Ready in under 30 minutes
- A real crowd-pleaser with only 4.4g net carbs per serving
- The glaze comes together from coconut aminos and fish sauce, so there is no bottled sauce to buy
Equipment needed to make this recipe
- Large pan
- Knife- for cutting chicken
- Mixing bowl
- Wooden spoon
- Reserve plate
- Serving dish
- Serving spoon
Ingredients for your sweet garlic sticky chicken
How to make sticky chicken
Chicken: In a large pan over medium heat, heat oil. Add cubed chicken thighs and cook until outside is golden brown and internal temperature reaches 165 degrees, flipping once, about 5 minutes on each side.
Sticky Sauce: While chicken cooks, prepare sauce by mixing together coconut aminos, fish sauce, monk fruit sweetener, garlic powder, ginger, and pepper.
Transfer cooked chicken to a plate and set aside.
Reduce stovetop heat to medium-low then, using a wooden spoon, scrape up browned bits from bottom of pan. Pour in sauce mixture and bring to a simmer. Stir in xanthan gum until a sauce forms.
Final Steps: Transfer cooked chicken back to pan. Stir to coat chicken in sauce before removing pan from heat.
Serve alongside or on top of your choice of vegetable and, optionally, garnish with freshly-cracked pepper, sesame seeds, and fresh parsley before serving.
Net carbs per serving of these sweet sticky chicken thighs
Per serving, Sweet Sticky Chicken Thighs contains 4.4 grams of net carbs. The recipe, as written, yields 4 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.
The full nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found in the nutrition label located below the recipe instructions.
Ingredient substitutions
- Avocado Oil: You can substitute olive oil at a 1:1 ratio for avocado oil.
- Chicken Thighs: Chicken breast can be subbed in here at a 1:1 ratio.
- Coconut Aminos: You can use soy sauce or liquid aminos if you don’t have coconut aminos. Note that these products both contain soy and most soy sauces contain gluten.
- Golden Monk Fruit Sweetener: Classic Monk Fruit Sweetener can be used here and subbed in at a 1:1 ratio.
- Xanthan Gum: Glucomannan powder can be used in place of xanthan gum at a 1:1 ratio. Alternatively, you can altogether omit this ingredient, but note that the sauce won’t be as thick as the original recipe intended.
Keep in mind any changes you make to this recipe will modify the total net carbs.
Sticky chicken FAQs
Is keto sweet sticky chicken gluten-free?
Yes, so long as you use the ingredients that are linked in the recipe card, the recipe will be gluten-free. If you use different products, just be sure to check the labels to ensure they are gluten-free if you do not eat gluten, especially if you decide to use soy sauce instead of coconut aminos.
I don’t like chicken thighs. Can I substitute chicken breast instead?
Yes, chicken breast will be a great alternative to chicken thighs. Keep in mind that nutritional values will change slightly if switching up the recipe.
Can I make this recipe ahead of time?
Yes! Sticky garlic chicken will keep in the refrigerator for up to 3 days, so making a day ahead of time will add extra flavor to the chicken thighs.
What should I serve with sweet sticky chicken thighs recipe?
Serve alongside or atop vegetable of choice – my preference is steamed broccoli florets. Buttery roasted cauliflower, zucchini noodles, and cauliflower mash are other great options!
How do I store sticky chicken?
In an airtight container, store leftover keto sticky chicken thighs in the refrigerator for up to 3 days.
Can you reheat leftovers?
Yes, you can! Preheat oven to 350 degrees and cook for about 15 minutes or until warmed all the way through. You can also microwave your cooked leftovers until warmed throughout.
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Sticky Sauce Chicken
Ingredients
- 2 tablespoons 30mL avocado oil
- 1.5 pounds chicken thighs, cut into cubes
- ⅓ cup 80g coconut aminos
- 1 tablespoon 18g fish sauce
- 2 teaspoons 8g golden monk fruit sweetener
- ¼ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ⅛ teaspoon pepper
- ⅛ teaspoon xanthan gum
Optional Garnishes (Not Included In Nutrition Info):
- Freshly-cracked pepper
- Sesame seeds
- Fresh parsley, roughly chopped
Instructions
- Chicken: In a large pan over medium heat, heat oil. Add cubed chicken thighs and cook until outside is golden brown and internal temperature reaches 165 degrees, flipping once, about 5 minutes on each side.
- Sticky Sauce: While chicken cooks, prepare sauce by mixing together coconut aminos, fish sauce, monk fruit sweetener, garlic powder, ginger, and pepper.
- Transfer cooked chicken to a plate and set aside.
- Reduce stovetop heat to medium-low then, using a wooden spoon, scrape up browned bits from bottom of pan. Pour in sauce mixture and bring to a simmer. Stir in xanthan gum until a sauce forms.
- Final Steps: Transfer cooked chicken back to pan. Stir to coat chicken in sauce before removing pan from heat.
- Serve alongside or on top of your choice of vegetable and, optionally, garnish with freshly-cracked pepper, sesame seeds, and fresh parsley before serving.
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