This low carb honey sriracha chicken dish is both sweet and spicy! A keto friendly and sugar free recipe with fantastic flavors!

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Are you familiar with Sriracha? It's a Thai hot sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt, and is typically 1g net carbs per teaspoon. To reduce the carb count you could use regular hot sauce instead - but the final dish would be missing the distinctive sriracha flavor.

This is the third recipe I have created on this site with sriracha. The first being a sweet and spicy sauce to serve with mushrooms, and the second is a spicy mayo to drizzle over a gorgeous Tuna Poke bowl. Check them out if you like spicy food!

And of course the other key ingredient in this recipe is the honey - in this case imitation sugar free honey. I discuss the pros and cons of each in my review of low carb honey alternatives - plus give a recipe for making your own!

How to Make Low Carb Honey Sriracha Chicken

Chop two chicken breasts into bite-sized pieces.

Heat some avocado oil or olive oil in a large skillet and place over a medium heat. Add the chicken and season with salt and pepper. Cook, turning frequently, for 10 minutes.

Meanwhile, make the sauce by combining sugar free honey, sriracha, and soy sauce (or tamari for gluten free).

When the chicken is almost cooked, drain any excess liquid from the skillet and add the sauce.

Increase the heat and bring the sauce to a boil, turning the chicken to coat in the sauce.

After the sauce has reduced and thickened, and the chicken has reached an internal temperature of 165F (use a meat thermometer!), remove from the heat. Garnish with fresh cilantro leaves, then serve.

Try serving this chicken dish with cauliflower rice (or any of these low carb rice alternatives!)

📖 Recipe

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