Low Carb Honey Garlic Chicken – Sweet, Savory, and Weeknight Easy

If you crave that sticky-sweet honey garlic flavor but want to keep things low-carb, this recipe hits the spot. It’s fast, flavorful, and made with simple pantry ingredients. The sauce is glossy and garlicky, with a hint of sweetness that doesn’t spike carbs.

Serve it with cauliflower rice or a crisp salad and you’ve got a balanced, satisfying meal. It’s the kind of dinner that feels special but fits into a busy week.

Low Carb Honey Garlic Chicken - Sweet, Savory, and Weeknight Easy

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into 1.5-inch pieces
• 1 tablespoon avocado oil or olive oil
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika (optional)
• 2 tablespoons unsalted butter (or ghee for dairy-free)
• 4 cloves garlic, minced
• 1/4 cup tamari (gluten-free) or low-sodium soy sauce; use coconut aminos for paleo
• 2–3 tablespoons honey (start with 2 for lower carbs)
• 1–2 tablespoons granular or liquid erythritol/monk fruit sweetener, to taste
• 1 tablespoon rice vinegar or apple cider vinegar
• 1/2 teaspoon red pepper flakes (optional for heat)
• 1/3 cup chicken broth
• 1 teaspoon xanthan gum or 1 tablespoon arrowroot mixed with 1 tablespoon water (for thickening; xanthan is lowest carb)
• 1 teaspoon toasted sesame oil
• Sesame seeds and sliced green onions, for garnish
• Cauliflower rice or steamed broccoli, for serving

Instructions

 

• Prep the chicken: Pat the chicken dry. Toss with salt, pepper, garlic powder, and smoked paprika. This helps build flavor and browns better.
• Sear for color: Heat oil in a large skillet over medium-high. Add chicken in a single layer and cook 3–4 minutes per side until browned and almost cooked through. Work in batches if needed. Transfer to a plate.
• Build the sauce base: Lower heat to medium. Add butter to the skillet. Stir in minced garlic and cook 30–45 seconds until fragrant, not browned.
• Deglaze: Pour in tamari, honey, sweetener, vinegar, and chicken broth. Scrape up browned bits from the pan for extra flavor.
• Simmer and thicken: Bring to a gentle simmer. Whisk in a tiny pinch of xanthan gum (start with 1/4 teaspoon), sprinkle it evenly to avoid clumps. Stir and let the sauce thicken for 1–2 minutes. Add more in small pinches until it lightly coats a spoon. If using arrowroot, mix with water first, then stir into the simmering sauce and cook 1 minute.
• Finish the chicken: Return the chicken and any juices to the skillet. Add red pepper flakes if using. Simmer 2–3 minutes until the chicken is cooked through and the sauce is glossy.
• Season and enrich: Stir in toasted sesame oil. Taste and adjust salt, sweetener, or vinegar. The sauce should be sweet-salty with a gentle tang.
• Serve: Garnish with sesame seeds and green onions. Serve hot over cauliflower rice or with steamed broccoli.

What Makes This Recipe So Good

• Balanced sweetness without the sugar crash: A smart blend of real honey and a low-carb sweetener keeps flavor high and carbs in check.
• Ready in about 30 minutes: Perfect for weeknights and easy to scale for meal prep.
• Sticky, glossy sauce: Garlic, tamari or coconut aminos, and a splash of vinegar create a rich, takeout-style finish.
• Flexible protein: Use chicken thighs for juiciness or breasts for a leaner option.
• Pairs with low-carb sides: Think cauliflower rice, sautéed greens, or roasted broccoli.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into 1.5-inch pieces
• 1 tablespoon avocado oil or olive oil
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika (optional)
• 2 tablespoons unsalted butter (or ghee for dairy-free)
• 4 cloves garlic, minced
• 1/4 cup tamari (gluten-free) or low-sodium soy sauce; use coconut aminos for paleo
• 2–3 tablespoons honey (start with 2 for lower carbs)
• 1–2 tablespoons granular or liquid erythritol/monk fruit sweetener, to taste
• 1 tablespoon rice vinegar or apple cider vinegar
• 1/2 teaspoon red pepper flakes (optional for heat)
• 1/3 cup chicken broth
• 1 teaspoon xanthan gum or 1 tablespoon arrowroot mixed with 1 tablespoon water (for thickening; xanthan is lowest carb)
• 1 teaspoon toasted sesame oil
• Sesame seeds and sliced green onions, for garnish
• Cauliflower rice or steamed broccoli, for serving

Step-by-Step Instructions

1. Prep the chicken: Pat the chicken dry. Toss with salt, pepper, garlic powder, and smoked paprika.

   This helps build flavor and browns better.

2. Sear for color: Heat oil in a large skillet over medium-high. Add chicken in a single layer and cook 3–4 minutes per side until browned and almost cooked through. Work in batches if needed.

   Transfer to a plate.

3. Build the sauce base: Lower heat to medium. Add butter to the skillet. Stir in minced garlic and cook 30–45 seconds until fragrant, not browned.
4. Deglaze: Pour in tamari, honey, sweetener, vinegar, and chicken broth.

   Scrape up browned bits from the pan for extra flavor.

5. Simmer and thicken: Bring to a gentle simmer. Whisk in a tiny pinch of xanthan gum (start with 1/4 teaspoon), sprinkle it evenly to avoid clumps. Stir and let the sauce thicken for 1–2 minutes.

   Add more in small pinches until it lightly coats a spoon. If using arrowroot, mix with water first, then stir into the simmering sauce and cook 1 minute.

6. Finish the chicken: Return the chicken and any juices to the skillet. Add red pepper flakes if using.

   Simmer 2–3 minutes until the chicken is cooked through and the sauce is glossy.

7. Season and enrich: Stir in toasted sesame oil. Taste and adjust salt, sweetener, or vinegar. The sauce should be sweet-salty with a gentle tang.
8. Serve: Garnish with sesame seeds and green onions.

   Serve hot over cauliflower rice or with steamed broccoli.

How to Store

• Fridge: Cool completely, then store in an airtight container for up to 4 days.
• Reheat: Warm gently in a skillet over low heat with a splash of water or broth to loosen the sauce. Microwave in 30-second bursts, stirring between intervals.
• Freeze: Freeze in portions for up to 2 months. Thaw overnight in the fridge, then reheat on the stove.

  The sauce may thicken after freezing; loosen with broth.

• Meal prep tip: Keep cauliflower rice separate so it doesn’t soak up the sauce and get soggy.

Why This is Good for You

• Lower carb, not lower flavor: Using a mix of honey and a zero-calorie sweetener keeps carbs moderate while preserving that classic honey garlic taste.
• Protein-rich: Chicken provides steady, satisfying protein to help keep you full.
• Better fats, better cooking: Avocado oil and a touch of butter add richness and help absorb fat-soluble nutrients.
• Simple, whole ingredients: No mystery additives—just pantry staples you recognize.

Common Mistakes to Avoid

• Overcrowding the pan: If the chicken steams instead of browns, you’ll miss that caramelized flavor. Cook in batches.
• Burning the garlic: Garlic cooks fast. Add it after lowering the heat and stir constantly for under a minute.
• Over-thickening: Xanthan gum is powerful.

  Start small and give it time to hydrate before adding more.

• Skipping the acid: The vinegar is key to balancing sweetness. Don’t leave it out.
• Adding sesame oil too early: It can taste bitter if cooked too long. Stir it in at the end.

Recipe Variations

• Crispy air fryer version: Toss seasoned chicken with 1 tablespoon avocado oil.

  Air fry at 400°F (205°C) for 10–12 minutes, shaking halfway. Simmer the sauce on the stove, then toss the crispy chicken in the sauce.

• Orange twist: Add 1 teaspoon orange zest and 2 tablespoons fresh orange juice to the sauce for a brighter flavor. Adjust sweetener as needed.
• Ginger garlic: Add 1 tablespoon freshly grated ginger with the garlic for extra warmth and zing.
• Spicy honey garlic: Stir in 1 teaspoon sriracha or a dash of chili crisp for heat.
• Breast-only, extra lean: Use chicken breasts and reduce cook time slightly.

  Don’t overcook to prevent dryness.

• Vegetable add-ins: Toss in steamed broccoli florets or sautéed bell peppers for color and crunch without many carbs.
• Paleo-friendly: Use coconut aminos, ghee or olive oil, and arrowroot instead of xanthan. Sweeten with honey plus monk fruit.

FAQ

Is this recipe keto-friendly?

Yes, if you keep the honey minimal and boost sweetness with a keto-friendly sweetener. Start with 1–2 tablespoons honey and adjust with monk fruit or erythritol.

Serve with low-carb sides.

Can I use only honey and skip the sweetener?

You can, but carbs will increase. Using a blend gives you the same flavor with fewer carbs. If using only honey, keep it to 2–3 tablespoons and reduce broth slightly for a thicker sauce.

What can I use instead of xanthan gum?

Arrowroot or tapioca starch works, but they add a few more carbs.

Mix 1 tablespoon with 1 tablespoon water, then add to the simmering sauce and cook 1 minute.

Can I make it dairy-free?

Yes. Use olive oil or avocado oil instead of butter, or use ghee if you tolerate it. The sauce will still be glossy and flavorful.

What sides go well with this?

Cauliflower rice, zucchini noodles, steamed broccoli, sautéed bok choy, or a simple cucumber salad work great.

Keep sides light to let the sauce shine.

How do I prevent the sauce from getting gummy?

Sprinkle xanthan gum lightly while whisking and use tiny amounts. Let it simmer for a minute to set before adding more. It should coat a spoon, not gel.

Can I use frozen chicken?

Thaw first for best browning and texture.

If cooking from frozen, you’ll get more liquid and less sear, which dilutes the sauce.

In Conclusion

Low Carb Honey Garlic Chicken gives you that sweet, sticky comfort without going heavy on carbs. It’s quick, pantry-friendly, and easy to adapt to your taste. With a few smart swaps, you get a takeout-style dinner that fits your goals and still feels like a treat.

Keep this one in your weeknight rotation—you’ll come back to it again and again.