Part of our comprehensive guide
The Complete Guide to Sugar Alternatives: Everything You Need to Know →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). Chicken breasts are marinated in a vibrant sauce of sweet chili, soy, lime, and ginger — with Jaca replacing the honey at 2x the amount. Pan-seared until golden and drizzled with extra glaze, this is an easy weeknight dinner that tastes like it came from your favorite Thai restaurant. Adapted from Herbs & Flour.
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 (optional)
- steamed rice or noodles for serving (optional)
Sweetener Used
6 tablespoons Jaca Allulose
Replaces: 3 tablespoons honey
Instructions
- 1
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.
- 2
Reserve ½ cup of the marinade in a separate small bowl and set aside — you'll use this as a finishing glaze.
- 3
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).
- 4
Heat the olive oil in a large skillet over medium-high heat. Remove chicken from marinade and shake off excess. Discard the used marinade.
- 5
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.
- 6
Serve the chicken over rice or noodles. Drizzle generously with the reserved (unused) Jaca-sweetened glaze. Sprinkle with sliced green onion and serve with lime wedges.
- 7
This is a Jaca-adjusted healthier version — all the sweet-spicy Thai flavor with less sugar impact thanks to Jaca (allulose).
Pro Tips
- Jaca (allulose) dissolves easily into the marinade and caramelizes beautifully in the pan, just like honey would.
- For the best flavor, marinate the chicken for at least 2 hours or overnight.
- Don't skip the reserved glaze — it's the finishing touch that makes this dish shine.
- You can swap chicken breasts for thighs, shrimp, or even tofu. Just adjust the cooking time accordingly.
- If you like it spicier, add a pinch of red pepper flakes or a drizzle of sriracha to the marinade.
- The leftover glaze also works great as a dipping sauce for egg rolls or spring rolls.