Keto Chicken Banh Mi
Satisfy your cravings for the bold, vibrant flavors of a classic Vietnamese sandwich with this delicious low-carb twist: Keto Chicken Banh Mi! Juicy, marinated chicken thighs are seared to perfection and paired with quick-pickled vegetables like cucumber, carrot, and daikon radish for a tangy crunch. The rich, creamy kick of sriracha mayonnaise ties everything together, while fresh cilantro and a hint of jalapeño add authentic bursts of flavor. Instead of bread, crisp butter lettuce wraps bring a keto-friendly touch, keeping this dish light and wholesome. Ready in just 45 minutes, this recipe is perfect for meal prep or an easy weeknight dinner. Enjoy all the satisfaction of banh mi, guilt-free! Keywords: keto banh mi, low-carb chicken recipes, lettuce wraps, keto Vietnamese recipes.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 60 ml soy sauce
- 15 ml fish sauce
- 10 ml sesame oil
- 2 cloves minced garlic
- 1 teaspoon ground black pepper
- 1 medium cucumber, thinly sliced
- 1 small carrot, julienned
- 100 grams daikon radish, julienned
- 60 ml rice vinegar
- 15 grams erythritol
- 120 grams mayonnaise
- 15 ml sriracha sauce
- 8 butter lettuce leaves
- 15 grams fresh cilantro
- 1 small jalapeño, thinly sliced
Instructions
In a bowl, mix together soy sauce, fish sauce, sesame oil, minced garlic, and black pepper. Add the chicken thighs and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
While the chicken is marinating, prepare the pickled vegetables. In a small bowl, combine the rice vinegar and erythritol, stirring until the erythritol is dissolved. Add the sliced cucumber, julienned carrot, and daikon radish. Toss to coat and let sit for at least 20 minutes.
In a separate bowl, mix together the mayonnaise and sriracha sauce to make the spicy mayo. Adjust the amount of sriracha to your taste preference.
Heat a large skillet over medium-high heat. Add the marinated chicken thighs and cook for about 7 minutes per side, or until fully cooked and browned. Remove from heat and let rest for a few minutes before slicing thinly.
To assemble the Keto Banh Mi, lay out the butter lettuce leaves. Place a few slices of cooked chicken on each leaf, add a portion of the pickled vegetables, a sprinkle of fresh cilantro, and slices of jalapeño.
Drizzle with spicy mayonnaise and serve immediately, wrapping the lettuce around the filling like a taco.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 1300 mg | 57% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.0 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 807 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
