Made by Phil

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This Sticky Chicken delivers the sweet, savory flavor of a takeout-inspired dinner while keeping things low-carb and keto-friendly. Tender pieces of chicken are cooked until browned, then simmered in a garlicky sauce made with coconut aminos, sugar-free honey, sesame oil, and a touch of heat until every piece is coated and sticky.

Ingredients:

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•   1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
•   2 tbsp olive oil
•   3 cloves garlic, minced
•   0.25 cup coconut aminos (or low-sodium soy sauce)
•   2 tbsp sugar-free honey substitute
•   1 tbsp rice vinegar
•   1 tsp sesame oil
•   0.5 tsp crushed red pepper flakes (adjust to taste)
•   salt and black pepper, to taste

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Prepare the Sauce: In a small bowl, whisk together the COCONUT AMINOS, SUGAR-FREE HONEY, RICE VINEGAR, SESAME OIL, and RED PEPPER FLAKES. Set aside.
2. Cook the Chicken: Heat the OLIVE OIL in a large skillet over medium-high heat. Add the CHICKEN, season with SALT and BLACK PEPPER, and cook for 5–7 minutes, stirring as needed, until naturally browned and cooked through.
3. Add the Garlic: Reduce the heat to medium. Add the MINCED GARLIC and sauté for about 30 seconds, just until fragrant.
4. Make It Sticky: Pour the prepared sauce over the chicken and stir to coat. Simmer for 3–5 minutes, stirring occasionally, until the sauce reduces and clings to the chicken.
5. Serve: Finish with SESAME SEEDS and GREEN ONIONS, if using. Serve hot with steamed broccoli, cauliflower rice, or your favorite low-carb side.