Low Carb Chicken Manchurian
Satisfy your cravings for bold, tangy flavors with a guilt-free twist with this Low Carb Chicken Manchurian recipe! Tender, golden-brown chicken pieces are coated in a light coconut flour batter, stir-fried to perfection, and then simmered in a savory, spicy-sweet sauce packed with garlic, ginger, soy, and a touch of chili. The dish is balanced with the vibrant crunch of diced bell peppers and onions, all brought together in a harmonious medley that's keto-friendly and low in carbs. Perfect for a quick weeknight dinner or a crowd-pleasing dish, this healthier version of the beloved Indo-Chinese favorite is ready in under 45 minutes. Serve it hot, garnished with spring onions for an extra pop of freshness!
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Recipe Information
Ingredients
- 500 grams Chicken breast, boneless and skinless
- 1 large Egg
- 2 tablespoons Coconut flour
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 medium Onion, diced
- 4 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 3 tablespoons Soy sauce
- 1 tablespoon Vinegar
- 1 tablespoon Chili sauce
- 1 teaspoon Sugar substitute (like erythritol or stevia)
- 1 cup Chicken stock
- 3 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Spring onions, chopped
Instructions
Cut the chicken breast into bite-sized pieces.
In a bowl, whisk the egg with coconut flour, a pinch of salt and black pepper. Add the chicken pieces and toss until evenly coated.
Heat 2 tablespoons of olive oil in a non-stick pan over medium heat. Add the coated chicken pieces and fry until golden brown and cooked through, about 8-10 minutes. Remove and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
Add the diced red bell pepper, green bell pepper, and onion to the pan. Stir-fry for 3-5 minutes until they are just tender.
In a small bowl, combine soy sauce, vinegar, chili sauce, and sugar substitute, mixing well.
Pour the sauce mixture into the pan with the vegetables. Add the chicken stock and allow it to simmer and reduce slightly, about 5 minutes.
Return the fried chicken pieces to the pan, tossing them in the sauce and vegetables until well-coated and heated through.
Adjust seasoning with salt and pepper to taste and garnish with chopped spring onions before serving.
Nutrition Facts
Calories |
1619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 3744 mg | 163% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 16.9 g | ||
| Protein | 186.3 g | 373% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 199 mg | 15% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2316 mg | 49% | |
*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.
