I love sweet chili garlic sauce, but most of the store bought bottled varieties contain refined sugar, which I prefer to avoid. This refined sugar free sweet chili garlic sauce is perfectly satisfying when you’re craving something sweet, sour, salty and spicy all at once.
I love using this as a stir fry sauce, a dipping sauce for chicken, fish, beef, vegetables, sushi, spring rolls, or on rice or noodles. If you don’t like things too hot, you can cut back on the chili garlic sauce a bit, but I prefer it quite spicy.
Main Ingredients In This Refined Sugar Free Sweet Chili Garlic Sauce
I’ve noticed that many grocery stores carry unsweetened chili garlic sauce and I like to use that as an ingredient in this recipe. If you prefer to use fresh chili peppers and fresh chopped garlic instead, that works too. I usually opt to use store bought chili garlic sauce as a convenient shortcut in this recipe.
Many grocery stores carry both sweet chili garlic sauce (which contains sugar) and a plain unsweetened chili garlic sauce, so be sure to choose the unsweetened variety for this recipe.
This sauce is sweetened with date paste. Date paste is a sweetener made from dates that have been soaked in water and then blended (see my date paste recipe for precise instructions).
Date paste works perfectly as a sweetener in this recipe because it helps thicken the sauce and adds a neutral sweetness which doesn’t overpower the other flavours in this sauce.
This recipe calls for sesame oil which adds a rich, earthy flavour to the sauce. If you don’t have sesame oil you can substitute your preferred oil plus a teaspoon of sesame seeds if you have some of those.
I included some minced ginger in this refined sugar free sweet chili garlic sauce. The ginger adds freshness and a different layer of spice to the sauce. If you’re not a fan of ginger you can omit it.
A little apple cider vinegar adds a tangy, sour note to this sauce. You can substitute your preferred vinegar if you don’t have any apple cider vinegar.
More Refined Sugar Free Recipes
These baked curried chicken thighs are juicy, tender, and so flavourful. Marinate them in advance so you’ll have an easy dinner to throw in the oven on a busy weeknight.
Or for dessert, try this vegan cashew cheesecake. It’s gluten free, grain free, and has the perfect balance of tangy and sweet.
Sweet Chili Garlic Sauce (Refined Sugar Free)
- 3 tablespoons of store bought chili garlic sauce (or substitute with fresh chopped chili peppers and chopped garlic)
- 3 tablespoons date paste
- 1 tablespoon apple cider vinegar or any other vinegar of your choosing (or substitute your preferred vinegar)
- 1/2 teaspoon minced ginger
- 2 teaspoons sesame oil
- Add all the ingredients to a mixing bowl and stir until combined.
- Store in an airtight container in the fridge for up to seven days.
- This sauce is delicious on chicken, fish, beef, tofu, vegetables, rice, spring rolls, or noodles.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten free recipes that call for nourishing, nutrient-dense ingredients.