Thai Sweet Chili Chicken with Jaca

A sweet, spicy, and tangy Thai-inspired chicken dish featuring a homemade sweet chili glaze — made healthier with Jaca (allulose) replacing the honey at 2x the amount. This is an easy weeknight dinner that tastes like it came from your favorite Thai restaurant.

Ingredients:

• 2 large chicken breasts, halved into 4 cutlets
• 1 cup sweet chili sauce
• ¼ cup soy sauce (or gluten-free tamari)
• 6 tablespoons Jaca (allulose) — replaces 3 tablespoons honey at 2x ratio
• 2 limes, juiced
• ¼ teaspoon ground ginger
• 1 tablespoon olive oil
• 1 green onion, thinly sliced
• Lime wedges for serving
• Steamed rice or noodles for serving

Instructions:

- Make the marinade: In a large bowl, whisk together the sweet chili sauce, soy sauce, 6 tablespoons Jaca (allulose), lime juice, and ground ginger until well combined.

- Reserve ½ cup of the marinade in a separate small bowl and set aside — you'll use this as a finishing glaze.

- Add the chicken cutlets to the large bowl of marinade. Toss to coat evenly. Cover and refrigerate for at least 30 minutes (or up to overnight for maximum flavor).

- Heat the olive oil in a large skillet over medium-high heat. Remove chicken from marinade and shake off excess. Discard the used marinade.

- Cook the chicken for about 5 minutes per side, or until golden brown and cooked through (internal temp of 165°F). Adjust time based on the thickness of your cutlets.

- Serve the chicken over rice or noodles. Drizzle generously with the reserved Jaca-sweetened glaze. Sprinkle with sliced green onion and serve with lime wedges.

This is a Jaca-adjusted healthier version — all the sweet-spicy Thai flavor with less sugar impact thanks to Jaca (allulose). Adapted from Herbs & Flour.

Prep Time: 15 minutes | Cook Time: 40 minutes | Servings: 4