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If you're missing your favorite Chinese takeout, look no further. This is the best low-carb Bourbon Chicken I've tried since going keto! I tried to keep it as authentic as possible so you never miss the high-carb version.
To make this recipe sugar-free, we're using a combination of brown sugar substitute and Allulose which is essential for making that perfect sweet and sticky Bourbon Chicken. If you don't have any Allulose syrup, simply use granulated Allulose, or more Erythritol-based brown sugar substitute like Sukrin. You'll be reducing the sauce until it thickens without the need for any thickeners or starches.
We're also skipping commonly used apple juice and vinegar, and instead using fresh lemon juice which provides a good balance as an alternative.
Finally, instead of regular rice you'll be serving this chicken with cauliflower rice. If you're not a fan of cauli-rice, you can use palmini rice made from hearts of palm, or zero-carb shirataki rice (you can find our guide on how to prepare shirataki here. Enjoy!
All of us have different dietary needs so it's natural that you may need to adjust the macros in this recipe. Maybe you need less protein or you want to use a different side. You can make any adjustments directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.
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Hands-on Overall
Serving size about 170 g/ 6 oz chicken + 1 cup cauli-rice
Nutritional values (per about 170 g/ 6 oz chicken + 1 cup cauli-rice)
Net carbs8.6 grams
Protein52.2 grams
Fat19.8 grams
Calories467 kcal
Calories from carbs 8%, protein 50%, fat 42%
Total carbs11.8 gramsFiber3.3 gramsSugars3.8 gramsSaturated fat3.4 gramsSodium2,183 mg(95% RDA)Magnesium95 mg(24% RDA)Potassium1,213 mg(61% EMR)
Ingredients (makes 4 servings)
- 4 skinless and boneless chicken breasts, sliced (800 g/ 1.76 lb)
- 4 tbsp extra virgin olive oil or ghee (60 ml)
- 2 cloves garlic, minced
- 1 tbsp minced fresh ginger or 1/2 tsp ground ginger
- 2 tbsp tomato paste (30 g/ 1.1 oz)
- 1 tsp onion powder
- 1/4 tsp chile pepper flakes
- 2 tbsp brown sugar substitute such as Sukrin Gold (20 g/ 0.7 oz)
- 2 tbsp Allulose syrup (30 ml) or 2 tbsp more brown sugar substitute
- 1/2 cup tamari sauce or coconut aminos (120 ml/ 4 fl oz)
- 1/4 bourbon (60 ml/ 2 fl oz)
- 2 tbsp fresh lemon juice (30 ml)
- 1/2 cup chicken stock or water (120 ml/ 4 fl oz)
- 2 medium spring onions, sliced (30 g/ 1.1 oz)
- sea salt and pepper, to taste
- 4 cups cauliflower rice, to serve (480 g/ 16.9 oz)
Instructions
- Slice the chicken breasts into thin strips. Mince the garlic and finely chop or grate the ginger. Prepare the remaining ingredients.
Note: We're using tamari sauce, which is already salty, so it's best to season this dish in the end of the cooking process.
- Grease a skillet with olive oil (or ghee) and cook the chicken breasts on medium-high in batches, about 2 minutes per side. Do not overfill the pan. Once all of the chicken is cooked
- Place all the chicken back into the saucepan and add the minced ginger and garlic, tomato paste, onion powder and chile flakes. Stir to combine.
- Add the brown sugar substitute, allulose syrup (or more brown sugar substitute), tamari sauce (or coconut aminos), bourbon, lemon juice and chicken stock (or water).
- Stir and cover with a lid. Brin to a boil over medium-high and then turn down to medium.
- Cook for about 15 minutes, until thickened and sticky but not too dry. If it gets too dry, add a dash of water. If it's too saucy, cook for a couple more minutes.
- Serve with cauliflower rice, palmini rice or shirataki rice and sliced spring onion. Eat warm or let it cool down and refrigerate for up to 4 days. For longer storage, freeze (without the side) for up to 3 months.
Ingredients
- 4 skinless and boneless chicken breasts, sliced (800 g/ 1.76 lb)
- 4 tbsp extra virgin olive oil or ghee (60 ml)
- 2 cloves garlic, minced
- 1 tbsp minced fresh ginger or 1/2 tsp ground ginger
- 2 tbsp tomato paste (30 g/ 1.1 oz)
- 1 tsp onion powder
- 1/4 tsp chile pepper flakes
- 2 tbsp brown sugar substitute such as Sukrin Gold (20 g/ 0.7 oz)
- 2 tbsp Allulose syrup (30 ml) or 2 tbsp more brown sugar substitute
- 1/2 cup tamari sauce or coconut aminos (120 ml/ 4 fl oz)
- 1/4 bourbon (60 ml/ 2 fl oz)
- 2 tbsp fresh lemon juice (30 ml)
- 1/2 cup chicken stock or water (120 ml/ 4 fl oz)
- 2 medium spring onions, sliced (30 g/ 1.1 oz)
- sea salt and pepper, to taste
- 4 cups cauliflower rice, to serve (480 g/ 16.9 oz)
Instructions
- Slice the chicken breasts into thin strips. Mince the garlic and finely chop or grate the ginger. Prepare the remaining ingredients.
Note: We're using tamari sauce, which is already salty, so it's best to season this dish in the end of the cooking process.
- Grease a skillet with olive oil (or ghee) and cook the chicken breasts on medium-high in batches, about 2 minutes per side. Do not overfill the pan. Once all of the chicken is cooked
- Place all the chicken back into the saucepan and add the minced ginger and garlic, tomato paste, onion powder and chile flakes. Stir to combine.
- Add the brown sugar substitute, allulose syrup (or more brown sugar substitute), tamari sauce (or coconut aminos), bourbon, lemon juice and chicken stock (or water).
- Stir and cover with a lid. Brin to a boil over medium-high and then turn down to medium.
- Cook for about 15 minutes, until thickened and sticky but not too dry. If it gets too dry, add a dash of water. If it's too saucy, cook for a couple more minutes.
- Serve with cauliflower rice, palmini rice or shirataki rice and sliced spring onion. Eat warm or let it cool down and refrigerate for up to 4 days. For longer storage, freeze (without the side) for up to 3 months.
Nutrition (per serving, about 170 g/ 6 oz chicken + 1 cup cauli-rice)
Calories467kcal
Net Carbs8.6g
Carbohydrates11.8g
Protein52.2g
Fat19.8g
Saturated Fat3.4g
Fiber3.3g
Sugar3.8g
Sodium2,183mg
Magnesium95mg
Potassium1,213mg
Detailed nutritional breakdown (per about 170 g/ 6 oz chicken + 1 cup cauli-rice)
| Total per about 170 g/ 6 oz chicken + 1 cup cauli-rice |
| 8.6 g | 52.2 g | 19.8 g | 467 kcal |
| Chicken, breast (without skin, raw) |
| 0 g | 45 g | 5.2 g | 240 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 13.5 g | 119 kcal |
| Garlic, fresh |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Ginger root, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Tomato purée (paste, unsweetened) |
| 0.5 g | 0.1 g | 0 g | 3 kcal |
| Onion powder, spices |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Peppers, chile (chili), flaked and dried, spices |
| 0.1 g | 0 g | 0.1 g | 1 kcal |
| Sukrin Gold, brown sugar substitute |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Allulose syrup, natural low-carb sweetener |
| 0.7 g | 0 g | 0 g | 3 kcal |
| Tamari sauce (gluten-free soy sauce) |
| 1.7 g | 3.8 g | 0 g | 22 kcal |
| Bourbon whiskey, distilled alcoholic beverage (~40% vol) |
| 0 g | 0 g | 0 g | 32 kcal |
| Lemon juice, fresh |
| 0.4 g | 0 g | 0 g | 1 kcal |
| Chicken stock (broth), chicken only, homemade |
| 0 g | 0.6 g | 0.6 g | 8 kcal |
| Spring onion, scallion, green onion, fresh |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Cauliflower rice, homemade (cauli-rice, KetoDiet app) |
| 3.6 g | 2.3 g | 0.3 g | 30 kcal |
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