Low Carb Firecracker Ground Chicken

This low carb firecracker ground chicken delivers 22 grams of protein and just 185 calories per serving, making it the perfect weeknight dinner when you need something quick and satisfying. I still remember the first time I experimented with Asian-inspired flavors in my Midwest kitchen. My grandkids couldn’t believe their Nonna was making something so bold and delicious!

There’s something magical about watching a simple pan of ground chicken transform into a glossy, sticky masterpiece in under twenty minutes. The sweet heat reminds me of those Sunday suppers where everyone gathered around the table, but this version fits right into today’s busy lifestyle. Whether you’re meal prepping for the week ahead or need dinner on the table fast, this firecracker chicken brings that perfect balance of comfort and excitement. Time to fire up that skillet!

What Makes This Firecracker Ground Chicken So Special

I’ve been making quick skillet dinners for decades, and this low carb firecracker ground chicken has earned its spot in my regular rotation. It combines everything I look for in a weeknight recipe: speed, flavor, and nutrition without any complicated steps or hard-to-find ingredients.

• Lightning-fast preparation that gets dinner on the table in 20 minutes from start to finish
• Impressive protein content with 22 grams per serving to keep you satisfied
• Zero carbs when made with Swerve, making it perfect for low carb lifestyles
• Meal prep friendly since it stores beautifully and tastes just as good reheated
• Budget-conscious using affordable ground chicken and pantry staples
• Adaptable heat level so you can adjust the spice to suit your family’s preferences

The sweet and spicy sauce coating every morsel of chicken creates that perfect sticky-finger situation that reminds me of family dinners where everyone’s reaching for seconds.

Ingredient Spotlight

Ground Chicken (92/8) forms the lean protein base that keeps this dish light while delivering serious nutrition, and I always choose this blend because it has just enough fat to stay moist without being greasy.

Chili Oil adds depth and a subtle kick right from the start, creating a flavorful foundation as the chicken browns in the pan.

Swerve Brown Sugar is the secret to keeping this recipe low carb. It mimics the caramelized sweetness of traditional brown sugar without adding any carbohydrates or calories.

Buffalo Sauce brings that tangy, vinegary punch that balances the sweetness perfectly, and Frank’s RedHot is my go-to brand for consistent flavor.

Rice Vinegar adds brightness and helps create that signature sticky-sweet coating that clings to every bite of chicken.

Ground Ginger and Garlic Powder provide aromatic warmth without the prep work of fresh ingredients, making this recipe even more convenient for busy evenings.

Red Pepper Flakes deliver the firecracker element with adjustable heat. I often let everyone sprinkle their own at the table since my grandkids have different spice tolerances.

Sesame Seeds and Scallions aren’t just garnish. They add textural contrast and fresh flavor that make this dish feel restaurant-quality.

How to Make Low Carb Firecracker Ground Chicken

Step 1. Betty always starts by heating the skillet over medium-high heat with the chili oil until it shimmers. This ensures proper browning on the chicken right from the start.

Step 2. Place the ground chicken in the hot pan and resist the urge to break it up immediately. Let it brown on one side for 3-4 minutes to develop that flavorful crust.

Step 3. Flip the chicken to brown the other side for another 3-4 minutes, then break it into bite-sized pieces with your spatula and continue cooking until no pink remains.

Step 4. While the chicken cooks, whisk together the Swerve brown sugar, buffalo sauce, vinegar, ginger, garlic powder, salt, pepper, and red pepper flakes in a mixing bowl until smooth.

Step 5. I’ve learned that once the chicken is fully cooked, you should drain any excess liquid from the pan before adding the sauce to help it thicken properly.

Step 6. Pour the firecracker sauce over the cooked chicken and stir constantly, letting it bubble and reduce for 2-3 minutes until it becomes thick and syrupy.

Step 7. The key I discovered is to keep everything moving in the pan during those final minutes. This prevents burning and ensures every piece gets evenly coated.

Step 8. Serve immediately over cauliflower rice or regular rice, topped with sliced scallions and toasted sesame seeds for that perfect finishing touch.

Keeping This Firecracker Chicken Fresh

This low carb firecracker ground chicken stores beautifully, making it ideal for meal prep Sunday or batch cooking. I typically store leftovers in airtight containers in the refrigerator for up to 4 days, and the flavors actually deepen after a day or two as the sauce continues to penetrate the chicken. Make sure to let the chicken cool completely before sealing the containers to prevent condensation buildup.

Betty’s freezing method works well because the sauce protects the chicken from freezer burn. Portion the cooled chicken into freezer-safe bags, removing as much air as possible, and freeze flat for easy stacking. It’ll keep for up to 3 months in the freezer. When you’re ready to use it, thaw overnight in the refrigerator for best results.

For the best texture, I reheat by warming portions in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwave reheating works in a pinch. Use 60-second intervals, stirring between each, until heated through. The oven method at 350°F for 10-15 minutes also works wonderfully if you’re reheating larger portions.

Perfect Partners for Firecracker Chicken

• Cauliflower Rice – The neutral, slightly nutty flavor absorbs the firecracker sauce perfectly while keeping your meal low carb and adding extra vegetables to your plate.
• Steamed Broccoli or Snap Peas – Crisp-tender green vegetables provide a refreshing contrast to the rich, sticky chicken and add essential fiber and nutrients.
• Asian Cucumber Salad – Cool, tangy cucumbers cut through the heat and sweetness with their refreshing crunch, creating perfect balance on your plate.
• Simple Cabbage Slaw – Lightly dressed shredded cabbage adds textural contrast and helps cleanse your palate between bites of the intensely flavored chicken.
• Zucchini Noodles – Spiralized zucchini makes a light, vegetable-forward base that twirls beautifully with the sticky sauce while keeping everything low carb.
• Chicken Lo Mein – If you’re not watching carbs, pair this firecracker chicken with my easy lo mein for a complete Asian-inspired feast.
• Korean BBQ Steak Rice Bowls – Love bold Asian flavors? Try these rice bowls with similar sweet and spicy notes.
• Bang Bang Chicken Bowl – Another high-protein bowl option that delivers on flavor and convenience.

FAQs

20-Minute Low Carb Firecracker Ground Chicken

This quick and easy firecracker ground chicken delivers 22 grams of protein, 0 grams of carbs, and just 185 calories per serving. Sweet, spicy, and perfect over cauliflower rice.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 185

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground chicken 92/8 blend
• 1/2 tablespoon chili oil 8g
• 1/2 cup Swerve brown sugar 96g
• 1/4 cup buffalo sauce 60g, Frank’s RedHot recommended
• 2 tablespoons rice vinegar or cider vinegar 30g
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• Scallions and toasted sesame seeds for serving

Equipment

• large skillet
• mixing bowl
• whisk

Method

 

1. Heat a large skillet over medium-high heat with the chili oil until shimmering.
2. Add ground chicken to the hot pan and let it brown undisturbed for 3-4 minutes on the first side.
3. Flip the chicken and brown the second side for another 3-4 minutes, then break it into bite-sized pieces with your spatula.
4. Continue cooking until the chicken is fully cooked through with no pink remaining.
5. While the chicken cooks, whisk together the Swerve brown sugar, buffalo sauce, vinegar, ground ginger, garlic powder, salt, black pepper, and red pepper flakes in a mixing bowl until smooth.
6. Once chicken is cooked, drain any excess liquid from the pan.
7. Pour the firecracker sauce over the chicken and cook, stirring constantly, for 2-3 minutes until the sauce becomes thick and syrupy.
8. Serve immediately over cauliflower rice or regular rice, topped with sliced scallions and toasted sesame seeds.

Notes

For a non-low carb version, substitute regular brown sugar (24g carbs and 275 calories per serving). Using 97/3 ground chicken adds 4g protein and saves 5.5g fat and 50 calories per serving. Store in airtight containers for up to 4 days or freeze for up to 3 months.