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Low Carb Bang Bang Chicken

Quick and flavorful low-carb chicken in a creamy, tangy bang bang sauce with just 8g carbs per serving.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian Fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts cut into bite-sized pieces
  • 1/2 cup mayonnaise or Greek yogurt for lighter version
  • 1/4 cup chili sauce adjust to taste
  • 2 tablespoons lime juice fresh
  • 2 cloves garlic minced
  • 1 teaspoon onion powder
  • 1 teaspoon paprika smoked paprika optional
  • Salt to taste
  • Pepper to taste
  • 2 stalks green onions chopped for garnish
  • 1-2 tablespoons cooking oil for skillet

Equipment

  • large skillet
  • mixing bowl
  • whisk
  • knife and cutting board

Method
 

  1. Cut chicken breasts into bite-sized pieces, about 1-inch cubes. Pat dry with paper towels and season with salt and pepper.
  2. In a medium bowl, whisk together mayonnaise, chili sauce, lime juice, minced garlic, onion powder, paprika, salt, and pepper until smooth and creamy. Taste and adjust seasoning as desired. Set aside.
  3. Heat 1-2 tablespoons of oil in a large skillet over medium heat until shimmering. Add chicken pieces in a single layer without crowding (work in batches if needed).
  4. Cook chicken for 2-3 minutes on the first side without moving, allowing it to brown. Flip and continue cooking, turning occasionally, for 5-7 minutes total until golden brown on all sides and cooked through to 165°F internal temperature.
  5. Reduce heat to low. Pour the bang bang sauce over the cooked chicken and stir to coat all pieces evenly.
  6. Cook on low heat for 2-3 minutes, stirring occasionally, to warm the sauce and allow flavors to meld. The sauce will thin slightly.
  7. Remove from heat and transfer to a serving platter. Garnish with chopped green onions and optional sliced jalapeños. Serve immediately.

Notes

Storage: Store leftovers in airtight containers in the refrigerator for up to 4 days. Best kept separate (chicken and sauce) for meal prep.
Reheating: Microwave on medium power for 1-2 minutes, stirring halfway. Or reheat gently in a skillet over low heat with a splash of water.
Serving Suggestions: Serve over cauliflower rice, zucchini noodles, or in butter lettuce wraps. Pair with Asian slaw or roasted broccoli.
Substitutions: Use Greek yogurt instead of mayo for fewer calories and more protein. Chicken thighs work instead of breasts. Shrimp or tofu can replace chicken. Sriracha can substitute for chili sauce (use less, it's spicier).
Heat Level: Moderate spice. Reduce chili sauce to 2 tablespoons for mild, or increase to 1/3 cup for spicier. Add fresh chilies or jalapeños for extra heat.
Make-Ahead: Cook chicken and prepare sauce up to 1 day ahead. Store separately and combine when reheating to serve.
Net Carbs: 8g per serving. Using Greek yogurt reduces to 6-7g.