Keto Chilli Chicken
An Indian-Chinese favorite.
An Indian-Chinese favorite.
- salt & pepper to taste
- 10 grams garlic
- 5 grams ginger
- 100 grams green bell pepper
- 50 grams onion
- 450 grams boneless chicken leg and thigh meat
- 20 grams spring onion
- 2 green chillies
- 10 ml soya sauce ( try this one )
- 10 ml chilli sauce of choice ( i use this one )
- 1 splash white vinegar ( try this one )
- 1 tsp sesame oil (for the marinade try this one )
- 1 tbsp olive oil (for cooking i use this one )
- Carbohydrate 6.534375 g
- Cholesterol 0 mg
- Fat 0.196375 g
- Fiber 1.31375001072884 g
- Protein 1.167 g
- Saturated Fat 0.05255 g
- Serving Size 1 1 serving (69g)
- Sodium 43.208 mg
- Sugar 5.22062498927116 g
- Trans Fat 0.05515 g
- Calories 29 calories
Step-by-step
- Chop the capsicum and onion into chunky pieces and then chop the spring onion and separate the green part from the white and the middle. Also chop the chicken into bite-size pieces.
- Marinate the chicken with salt, pepper, sesame oil, vinegar, soya sauce, and chilli sauce. Let it marinate for 20 minutes.
- Heat the olive oil in a wok and fry the ginger, garlic, and green chillies. Once the garlic starts to turn brown, add in the chicken.
- Cook this at the highest heat possible and give it all a good mix.
- Once the chicken is halfway cooked, add in the spring onion middle and whites, the onion, and the green bell pepper. If you want the veggies to have more crunch, add them in later, towards the end of cooking.
- Give everything a good mix and keep moving it around in the wok and cook till the juices released by the meat have turned into a nice thick sauce and has coated all the veggies as well.
- Now that the chicken has cooked, the veggies too, and the sauce is the consistency you like, finish with the spring onion greens and give it all one last good mix.
- Serve.
Keto Chilli Chicken: A Weeknight Winner
As a busy working mom, I’m always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. This Keto Chilli Chicken recipe has become a staple in our household. It's incredibly versatile, adaptable to what I have on hand, and satisfies my craving for flavorful Asian-inspired cuisine without the carb overload. The beauty of this recipe lies in its simplicity. The ingredients are readily available, and the cooking process is surprisingly straightforward, even on a hectic weeknight. I often double the recipe to have leftovers for lunch the next day, saving me precious time and energy.
The key to this dish is the marinade. The combination of sesame oil, soy sauce, chili sauce, and a touch of vinegar creates a wonderfully complex flavor profile that tenderizes the chicken beautifully. I usually let the chicken marinate for at least 20 minutes, but longer is even better if you have the time. The wok-cooking method ensures that the chicken gets a nice sear, while the vegetables retain their crispness. I love the vibrant colors and the satisfying textures. It's a perfect balance of sweet, savory, and spicy – everything you'd want in a quick and easy weeknight meal. The entire process, from prepping to serving, takes under 30 minutes, making it ideal for busy weeknights or a quick weekend lunch.
One of the things I love about this recipe is how easily it can be customized. Feel free to experiment with different vegetables. Broccoli florets, sliced mushrooms, or even some baby corn would add extra nutrients and texture. You can also adjust the spice level to your preference by adding more or less chili sauce. For those who are less adventurous, you could even omit the chili sauce entirely and still have a delicious and flavorful dish. The beauty of this dish lies in its adaptability. It works well as a main course or a side dish, and it's equally enjoyable hot or cold. It can be served with cauliflower rice for a complete keto-friendly meal or enjoyed on its own.
Beyond the Weeknight: This Keto Chilli Chicken isn't just for busy weeknights. It’s also perfect for meal prepping. Prepare a large batch on the weekend and enjoy quick and healthy lunches throughout the week. Simply store the cooked chicken in airtight containers in the refrigerator. It reheats beautifully and maintains its flavor and texture. The leftovers also make a fantastic filling for lettuce wraps or a low-carb bowl. The possibilities are endless!
I've shared this recipe with friends and family, and it's always a hit. It's a perfect example of how healthy eating doesn't have to be boring or time-consuming. It’s a testament to how a simple recipe can deliver big on flavor and satisfaction. So, give this Keto Chilli Chicken a try, and I'm confident it will quickly become a favorite in your kitchen too.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for extra heat.
- Add some crunch: Toss in some toasted sesame seeds or chopped peanuts for added texture.
- Make it a complete meal: Serve over cauliflower rice, zucchini noodles, or a bed of leafy greens.
- Meal prep friendly: Double or triple the recipe and store the leftovers for quick and easy lunches or dinners throughout the week.
