Keto Sesame Chicken
3.8g
Net Carbs
28.1g
Protein
17.8g
Fat
2.8g
Fiber
296
Calories
Ingredients:
- 1/2 tablespoon toasted sesame oil, unrefined Spectrum
- 2 tablespoons almond flour, super finely ground, gluten free King Arthur Flour
- 1 lrg raw egg USDA
- 1/8 teaspoon black pepper, ground USDA
- 1 1/2 teaspoons fresh ginger root Canadian Nutrient File
- 2 tablespoons canola oil USDA
- 16 ounces raw chicken thigh, skinless USDA
- 3 tablespoons tap water FNDDS
- 1/2 teaspoon fresh garlic FNDDS
- 1/8 teaspoon table salt USDA
- 2 tablespoons tamari soy sauce USDA
- 1 tablespoon natural rice vinegar, 42 grain Nakano
- 1 1/2 tablespoons Swerve sweetener, brown
- 1 1/2 tablespoons allulose, liquid sweetener
- 3 cups frozen cauliflower, riced Green Giant
- 1/4 cup fresh scallions, tops & bulb, chopped USDA
- 1 tablespoon dried sesame seeds, whole USDA
Directions:
- Cut chicken thighs into 1-inch cubes. In a medium bowl, mix together egg, almond flour, salt and pepper. Add chicken and mix until all pieces are evenly coated in the egg mix.
- In a 10-inch nonstick skillet, warm the canola oil over medium heat. When the oil is shimmering, drop pieces of chicken into the pan in a single layer (do not overcrowd) and pan fry until golden brown, about 3 minutes. Flip each chicken piece and cook another 3 minutes. Place cooked chicken on a cooling rack over a sheet pan to drain. Repeat in batches until all chicken is cooked.
- Wipe out the skillet with a paper towel and warm the sesame oil over medium low heat. Add the grated fresh ginger and minced or pressed garlic, sautéing until fragrant, about 30 seconds. Add the water, tamari, rice vinegar, and sweeteners and stir to combine. Bring to a simmer over medium low heat and cook to allow the flavors to blend, 2 minutes. Sprinkle on the xanthan gum, stirring to incorporate, and continue to heat until thickened. Add in the sesame seeds and stir to evenly distribute. Fold the cooked chicken into the sauce and place the skillet over medium heat, folding gently, until the chicken is warmed through, and the sauce is nicely thickened, another 3 minutes.
- In a microwave, heat frozen cauliflower rice as directed on the package. Assemble each serving with a base of ½ cup cooked cauliflower rice, a rounded ½ cup sesame chicken and 1 tablespoon sliced scallions sprinkled over the top.
