1 lb (450g) chicken breast, cut into bite-sized pieces
2 tablespoons olive oil or avocado oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
For the Caramel Sauce:
1/4 cup unsalted butter
1/4 cup sugar-free sweetener (e.g., erythritol or monk fruit)
1/4 cup heavy cream
1 tablespoon soy sauce or coconut aminos
1 teaspoon apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon xanthan gum (optional, for thickening)
1/4 cup water
Instructions:
Prepare the Chicken:
Season the chicken pieces with salt, pepper, garlic powder, and onion powder.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and cook until it’s golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
Make the Caramel Sauce:
In the same skillet, add the butter and let it melt over medium heat.
Once the butter is melted, add the sugar-free sweetener and stir continuously until it dissolves and begins to caramelize, about 3-4 minutes.
Reduce the heat to low and slowly add the heavy cream, stirring constantly. Be careful as the mixture might bubble up.
Stir in the soy sauce (or coconut aminos), apple cider vinegar, garlic powder, and onion powder.
If you want a thicker sauce, sprinkle in the xanthan gum and stir until well combined.
Add water and stir to combine. Let the sauce simmer for a few more minutes until it thickens to your desired consistency.
Combine and Serve:
Return the cooked chicken to the skillet with the caramel sauce.
Toss the chicken in the sauce until it’s well coated and heated through.
Serve the Keto Caramel Chicken over cauliflower rice or with steamed vegetables for a complete keto-friendly meal.
Tips:
Adjust the sweetness of the caramel sauce to your liking by adding more or less sweetener.
For an extra kick of flavor, add a pinch of red pepper flakes or a dash of hot sauce to the caramel sauce.
