I'm a believer in the idea that homemade food is always better than store-bought. However, I understand that there are plenty of grocery and food items where it is more efficient to just purchase them. Until I tried this recipe, I thought that Sweet Chili Sauce (or Sweet Thai Chili Sauce) was one of those things. I figured that it would be too time-consuming and too difficult to make on my own. Consequently, since starting keto and cutting carbs, I just stopped having one of my favorite dishes: Bang Bang Shrimp (and sometimes Chicken). Since sugar is the first ingredient in most Sweet Chili Sauces and I usually eat this dish with A LOT of sauce, I figured it would be best to just avoid! Little did I know, making Sweet Chili Sauce is not only super simple, requiring a whisk and 20 minutes as you wait for the sauce to thicken, but also easy to make with low-carb and keto-friendly sugar substitutes. This Sweet Chilli Sauce is packed with flavor (and Bone Broth Collagen). This recipe makes about 1 and 1/2 cups of sauce.
- 1/4 cup unseasoned rice vinegar
- 1/2 cup water
- 3 garlic cloves, minced
- 2 tbsp cup soy sauce
- 2 scoops, Vital Proteins Beef Bone Broth Collagen (You can get it here)
- 1/4 cup Swerve, confectioners (You can get it here)
- 1/4 tsp ground ginger
- 1 tbsp chili garlic sauce
This recipe makes about 1 cup of sauce.
Do I have to use Bone Broth Collagen?
One of the central ingredients in many Asian sauces (besides sugar) is cornstarch. This ingredient serves to thicken the sauce so that it's sticky and awesome. One way that I thicken my sauces is with Bone Broth Collagen. For me, this serves two purposes: it allows me to avoid the carbs that are present in some cornstarch alternatives like Tapioca Starch and it helps me "sneak in" supplements that have benefits for my hair, skin, and nails.
- Add all ingredients to a large mixing bowl
- Whisk until the Bone Broth Collagen is fully incorporated. It will be lumpy at first but just keep whisking.
- Heat a sauce pan to medium heat
- Cook the sauce uncovered until it thickens (~20 minutes)
- Remove the pan from the heat and allow to cool. I store this in a glass jar in the refrigerator.