Sticky Garlic Chicken Thighs

🧄 Sticky Garlic Allulose Chicken Thighs

Sweet, savory, sticky perfection—without the sugar.

Sometimes all you want is a rich, flavorful dish that hits all the right notes: a little sweet, a little salty, and completely satisfying. That’s exactly what these Sticky Garlic Allulose Chicken Thighs deliver. Best of all, they’re low in carbs and made with Keystone Pantry Allulose, giving you that glossy, caramelized finish without the blood sugar spike.

This is a weeknight-friendly meal that feels gourmet, ready in under 30 minutes—and totally keto-approved.

🍗 Why Each Ingredient Matters

Chicken Thighs (8 boneless, skinless)
We chose thighs over breasts for their juiciness and flavor. Thighs are more forgiving during cooking and stay tender, even if they’re slightly overcooked. They also have more fat, making them ideal for keto diets.

Olive Oil (1 tbsp)
Used for searing the chicken. It helps create a golden crust while also delivering healthy fats and a subtle depth of flavor.

Garlic (4 cloves, minced)
Garlic provides the savory backbone of this dish. When cooked with the sauce, it becomes sweet and aromatic, enhancing the glaze.

Soy Sauce (2 tbsp)
Soy sauce adds umami, saltiness, and depth. It balances the sweetness of the allulose and gives the glaze its rich, savory profile. You can use coconut aminos if you’re gluten-free or avoiding soy.

Rice Vinegar or Apple Cider Vinegar (1 tbsp)
Acid is essential for balancing sweetness. The vinegar brightens the dish and adds a gentle tang that cuts through the richness of the chicken and glaze.

Keystone Pantry Allulose (3 tbsp)
This is the key ingredient that brings the sticky magic. Unlike other low-carb sweeteners, allulose caramelizes like sugar, creating a thick, glossy sauce. It doesn’t recrystallize or leave a cooling aftertaste. With zero net carbs, it’s a perfect keto-friendly swap.

Black Pepper (1/2 tsp)
A bit of spice and earthiness that enhances all the flavors without overpowering them.

Red Pepper Flakes (1/4 tsp, optional)
This adds a subtle heat to the dish. It’s optional but highly recommended if you like a little kick.

Sesame Oil (1 tsp, optional)
A finishing oil that adds nutty depth and authenticity to the dish. A little goes a long way.

Green Onions & Sesame Seeds (for garnish)
These don’t just look great—they add freshness and crunch, complementing the soft, sticky texture of the chicken.

👩‍🍳 Instructions

1. Prep & Sear
   Pat chicken dry. Heat olive oil in a skillet over medium-high heat. Sear chicken for 3–4 minutes per side, until golden brown.

2. Make the Glaze
   In a bowl, whisk together soy sauce, vinegar, allulose, garlic, pepper, red pepper flakes, and sesame oil.

3. Glaze & Cook Through
   Pour the glaze over the chicken. Simmer uncovered for 10–12 minutes on low heat, turning occasionally, until the sauce thickens and chicken is cooked to 165°F.

4. Garnish & Serve
   Spoon extra glaze over the chicken and garnish with sliced green onions and sesame seeds.

🍽️ Serving Tips

• Serve over cauliflower rice or alongside steamed broccoli.

• For a fusion twist, use the chicken in lettuce wraps or slice it for Asian-style salad bowls.

🧮 Nutritional Breakdown (Per Serving, 1/4 of recipe)

Note: Allulose is not metabolized by the body and does not impact blood sugar or insulin levels. The FDA allows it to be excluded from total and added sugar counts on nutrition labels.

🧂 Final Thoughts

This dish is a shining example of how allulose can be used beyond dessert. It adds complexity and stickiness to savory sauces, creating dishes that feel indulgent but are still keto-friendly. Whether you’re cooking for yourself, your family, or impressing dinner guests—this one’s a winner.