Low Carb Chicken Bao
Indulge in the deliciously healthy twist on a classic comfort food with this Low Carb Chicken Bao recipe. Perfect for keto enthusiasts or anyone seeking a lighter alternative, this dish pairs succulent chicken breast marinated in a flavorful blend of soy sauce, sesame oil, garlic, and ginger with homemade low-carb bao buns crafted from almond and coconut flour. The buns are skillet-cooked to golden perfection, offering a satisfying texture without the carbs. Served on fresh, crisp lettuce leaves and tossed in a sugar-free hoisin sauce, this recipe is as wholesome as it is indulgent. Ready in just an hour, these bao make for a stunning low-carb appetizer or main dish, complete with vibrant green onion toppings for an extra pop of freshness. Ideal for meal preppers or weeknight warriors, this recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 3 units Green onions, chopped
- 2 tablespoons Sugar-free low carb hoisin sauce
- 8 units Lettuce leaves (large and sturdy)
- 100 grams Almond flour
- 30 grams Coconut flour
- 2 units Eggs
- 1 teaspoon Baking powder
- 120 ml Warm water
- 0.5 teaspoon Salt
- 0.5 teaspoon White pepper
Instructions
Begin by preparing the chicken filling. Cut the chicken breast into small cubes.
In a bowl, combine soy sauce, sesame oil, minced garlic, grated ginger, and chopped green onions. Add the chicken pieces to this mixture and allow it to marinate for at least 15 minutes.
While the chicken is marinating, prepare the low-carb bao bun mixture. In a large bowl, mix together the almond flour, coconut flour, baking powder, and salt.
In a separate bowl, whisk the eggs and gradually blend in the warm water until smooth.
Combine the wet ingredients with the dry ingredients, mixing thoroughly to form a dough. Let the dough rest for about 10 minutes.
Divide the dough into 8 equal portions and shape each portion into a round disc.
Heat a non-stick skillet over medium heat. Cook the discs for 2-3 minutes on each side, until golden brown and cooked through. Set aside.
Return to the chicken. Heat a pan over medium-high heat and add the marinated chicken. Stir-fry for 5-6 minutes, or until the chicken is fully cooked.
Add the sugar-free low carb hoisin sauce to the chicken and toss to coat the pieces evenly. Cook for an additional 1-2 minutes.
Assemble the low-carb chicken bao by placing some cooked chicken filling onto each lettuce leaf, topped with a freshly made low-carb bao bun.
Optionally garnish with extra chopped green onions and white pepper before serving.
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 5603 mg | 244% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 9.9 g | ||
| Protein | 190.0 g | 380% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 548 mg | 42% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2681 mg | 57% | |
*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.
