Low Carb Bulgogi Chicken
Indulge in the rich, savory flavors of Korea with this Low Carb Bulgogi Chicken recipe—a delicious twist on the traditional dish designed for healthy lifestyles. Tender bite-sized slices of chicken thighs are marinated in a harmonious blend of soy sauce, sesame oil, garlic, ginger, and a touch of erythritol for sweetness, then pan-seared to perfection for a caramelized finish. This recipe caters to low-carb enthusiasts by serving the bulgogi chicken in crisp lettuce or cabbage leaves, transforming it into mouthwatering wraps. Ready in just 35 minutes and packed with bold flavors, this dish is ideal for weeknight dinners or entertaining guests. Garnished with green onions, crushed red pepper flakes, and sesame seeds, it's as vibrant to look at as it is delicious. Perfect for those seeking keto-friendly meals or an innovative Asian-inspired dish!
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Recipe Information
Ingredients
- 1 pound Boneless skinless chicken thighs
- 3 tablespoons Soy sauce
- 1 tablespoon Granular erythritol
- 1 tablespoon Sesame oil
- 2 units Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 2 units Green onions, finely chopped
- 0.5 teaspoon Crushed red pepper flakes
- 8 units Lettuce or cabbage leaves
- 1 tablespoon Sesame seeds
- 0.25 teaspoon Ground black pepper
Instructions
Cut the chicken thighs into thin, bite-sized slices and set aside in a bowl.
In a separate bowl, whisk together the soy sauce, granular erythritol, sesame oil, minced garlic, and ginger until well combined.
Pour the marinade over the sliced chicken, ensuring each piece is thoroughly coated. Let it marinate for at least 30 minutes in the refrigerator for best results.
Heat a large skillet over medium-high heat. Once hot, add the marinated chicken pieces, including any remaining marinade, to the skillet.
Cook the chicken evenly on all sides, stirring frequently, for about 8-10 minutes or until the chicken is cooked through and the sauce has caramelized.
Stir in the chopped green onions and crushed red pepper flakes. Cook for an additional minute.
Remove the skillet from heat and season with ground black pepper, adjusting to taste.
To serve, place a spoonful of the bulgogi chicken onto each lettuce or cabbage leaf. Sprinkle with sesame seeds.
Serve immediately and enjoy your low carb Bulgogi Chicken as lettuce wraps or with a side of your preference.
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 2201 mg | 96% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 4.7 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1931 mg | 41% | |
*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.
