Introduction
Are you craving a delicious meal that fits into your low carb lifestyle? Look no further than these low carb sticky baked Asian chicken thighs in the Instant Pot! This recipe is not only quick and easy but also packed with flavor. The combination of savory soy sauce, tangy ginger, and a hint of sweetness creates an irresistible glaze that coats each tender chicken thigh. Plus, cooking in the Instant Pot ensures that your chicken remains juicy and flavorful.
Whether you’re preparing a weeknight dinner or hosting friends, these chicken thighs will surely impress. Pair them with a side of steamed vegetables or cauliflower rice for a complete low carb meal. Let’s dive into how to make this delectable dish!
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 servings
Ingredients
- 2 lbs bone-in, skin-on chicken thighs
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1/4 cup low carb sweetener (erythritol or stevia)
- 1 tablespoon cornstarch (optional, for thickening)
- Sesame seeds for garnish
- Green onions, chopped for garnish
Instructions
- Start by seasoning the chicken thighs with salt and pepper. Set aside.
- In a mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, minced ginger, minced garlic, and low carb sweetener until well combined.
- Pour half of the sauce mixture into the Instant Pot and place the chicken thighs on top, skin side up.
- Secure the lid on the Instant Pot and ensure the valve is set to sealing.
- Set the Instant Pot to high pressure for 10 minutes. Once the cooking cycle is complete, allow for a natural release for 5 minutes before performing a quick release for any remaining pressure.
- Remove the chicken thighs from the pot and set them on a baking sheet lined with aluminum foil.
- If you prefer a thicker sauce, stir in cornstarch mixed with a little water into the remaining sauce in the Instant Pot and set it to sauté mode. Stir until the sauce thickens.
- Brush the thickened sauce over the chicken thighs generously.
- Preheat your broiler to high and place the chicken under the broiler for 3-5 minutes until the skin is crispy and caramelized.
- Remove the chicken from the oven and let it rest for a few minutes before serving.
- Garnish with sesame seeds and chopped green onions before serving.
Serving Suggestions
These low carb sticky baked Asian chicken thighs are versatile and can be served with various sides. For a complete meal, consider pairing them with steamed broccoli, sautéed spinach, or cauliflower rice. If you want something a bit heartier, serve them with a side of zucchini noodles or a fresh salad.
Storage Instructions
If you have leftovers, store the chicken thighs in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stovetop until warmed through. You can also freeze the chicken for up to two months. Just make sure to thaw it overnight in the refrigerator before reheating.
Nutrition Information
This dish is not only delicious but also low in carbohydrates, making it ideal for those following a keto or low carb diet. Each serving of low carb sticky baked Asian chicken thighs contains approximately 300 calories, 20 grams of protein, and only 5 grams of carbs, depending on the specific ingredients used.
Frequently Asked Questions
Can I use boneless chicken thighs instead?
Yes, boneless chicken thighs can be used, but the cooking time may need to be adjusted slightly. Aim for 8 minutes on high pressure for boneless thighs.
Can I make this recipe in advance?
Absolutely! This dish is perfect for meal prep. You can prepare the chicken thighs ahead of time, store them in the refrigerator, and reheat them when ready to serve.
What can I substitute for soy sauce?
If you need a soy sauce alternative, coconut aminos work well and are a great option for those avoiding soy products.
How can I make this dish spicier?
To add some heat, consider adding red pepper flakes or a splash of sriracha to the sauce mixture before cooking.
Conclusion
These low carb sticky baked Asian chicken thighs in the Instant Pot are a game changer for anyone looking to enjoy flavorful meals without compromising their dietary goals. With minimal prep and cooking time, you can have a delicious dinner ready in no time. The sweet and savory glaze is sure to satisfy your cravings while keeping your carbs in check.
So why not give this recipe a try tonight? You won’t regret it, and your taste buds will thank you! Don’t forget to pin this recipe for later and share it with friends who are also looking for delicious low carb meals. Enjoy every bite!
