Craving the irresistible flavors of Chinese takeout but sticking to a low-carb lifestyle? This Chinese Simmered Chicken is your answer! Made in an Instant Pot, this dish delivers a mouthwatering, sticky, and savory sauce coating tender pieces of chicken, all without the sugar and carbs. It’s the perfect ‘fakeout’ meal that comes together in under an hour, making it a guaranteed winner for busy weeknights. Get ready for a flavor explosion that will have everyone asking for seconds!
Ingredients
• 3 lbs / 1.4 kg boneless, skinless chicken thighs, cut into 1-inch / 2.5 cm pieces
• 2 tbsp / 30 ml olive oil or avocado oil
• For the Sauce
• 1/3 cup / 80 ml soy sauce or tamari
• 1/3 cup / 65 g Swerve or preferred keto-friendly sweetener
• ¼ cup / 60 ml water
• ¼ cup / 60 ml apple cider vinegar
• 1 tbsp / 15 ml sugar-free tomato paste
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• ½ tsp / 2.5 ml red chili flakes, or more to taste
• 1 tsp / 5 ml toasted sesame seeds, for garnish
Instructions
1. Directions
2. In a medium bowl, whisk together all the sauce : soy sauce, Swerve, water, apple cider vinegar, tomato paste, and red chili flakes. Set aside.
3. Set your Instant Pot to the ‘Sauté’ function on high. Once hot, add the olive oil. Working in two or three batches to avoid overcrowding, add the chicken pieces and brown them on all sides, about 3-4 minutes per batch. Transfer the browned chicken to a separate plate.
4. Add the chopped onion to the pot and sauté for 2-3 minutes until softened and fragrant. Add the minced garlic and cook for another 30 seconds until aromatic.
5. Pour the prepared sauce mixture into the pot, scraping the bottom with a wooden spoon to deglaze and lift any flavorful browned bits. Bring the sauce to a simmer.
6. Return the browned chicken to the pot and stir to coat everything evenly in the sauce. Continue to simmer on the ‘Sauté’ function for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
7. Press the ‘Cancel’ button. Garnish with toasted sesame seeds and serve immediately over cauliflower rice or your favorite low-carb noodles.
Nutritional Information
• Nutrition Per Serving
• Calories: 590
• Total Fats: 26.1g
• Net Carbs: 3.2g
• Protein: 80.3g
• Fiber: 0.7g
Pro Tips
• For a thicker, glaze-like sauce, create a slurry by mixing 1/2 teaspoon of xanthan gum with 1 tablespoon of cold water. Whisk it into the simmering sauce during the last few minutes of cooking.
• Feel free to add low-carb vegetables like broccoli florets or sliced bell peppers during the last 5 minutes of simmering for a complete one-pot meal.
• Don’t skip browning the chicken in batches. This step creates a deep, rich flavor base (the Maillard reaction) that you won’t get if you steam the chicken by overcrowding the pot.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors meld and are often even better the next day.
FAQ
Q: Can I make this Chinese chicken recipe without an Instant Pot
A: Yes, you can easily make this on the stovetop. Use a large skillet or Dutch oven to brown the chicken and sauté the onions and garlic. Then, return the chicken to the pot with the sauce and simmer for 15-20 minutes until the chicken is cooked through and the sauce has thickened.
Q: How can I make the sauce thicker
A: For a thicker, glaze-like sauce, create a slurry by mixing 1/2 teaspoon of xanthan gum with 1 tablespoon of cold water. Whisk this into the simmering sauce during the last few minutes of cooking until it reaches your desired consistency.
Q: What can I serve with this keto Chinese chicken
A: This dish pairs perfectly with low-carb options like cauliflower rice, zucchini noodles (zoodles), or steamed broccoli. You can also add vegetables like bell peppers or broccoli florets directly to the pot for the last 5 minutes of simmering to create a complete one-pot meal.
Q: Is this recipe suitable for meal prep
A: Absolutely! This Chinese Simmered Chicken is excellent for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often become even more delicious the next day.
