Nestled in the heartland, where family dinners are sacred and the grill is a beacon of summertime, there’s a dish that’s been making its rounds at my table for years, warming hearts just as much as it satisfies hunger – the humble yet vivacious Bang Bang Chicken Skewers. This recipe is a low carb twist on an Asian favorite, known both for its punch of flavor and that delightful contrast of creaminess with a hint of heat. Traditionally, Bang Bang Chicken is served cold with a spicy sauce, but I’ve brought it right up to the Midwestern hearth, perfect for grilling under the amber skies of a slow-setting sun. It’s a dish for those who are watching their carbohydrates but still want their taste buds dazzled. Whether you’re gathering the family for a reunion or simply longing for a taste that adds a bit of zing to your weekly dinner rotation, this recipe won’t disappoint.
Pair these sizzling skewers with a side of fresh, crisp coleslaw or a tangy cucumber salad to keep things light and refreshing. If you’re hankering for a bit more sustenance, a hearty scoop of cauliflower “rice” or a side of roasted vegetables can round out the plate beautifully. On warm evenings when the fireflies start their dance, a cool, creamy glass of lemonade wouldn’t go amiss to quench the fires of that bang-bang sauce.

Low Carb Bang Bang Chicken Skewers

Servings: 4
Ingredients

– 2 pounds chicken breast, cut into 1-inch cubes
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 tablespoons mayonnaise
– 2 tablespoons Sriracha sauce
– 1 tablespoon unsweetened rice vinegar
– 1 tablespoon Swerve Sweetener or erythritol