Low Carb Chicken Pao
Indulge in the bold flavors of 'Low Carb Chicken Pao,' a healthier twist on the classic Asian-inspired dish that's packed with vibrant vegetables, tender chicken, and a savory marinade. This recipe features coconut aminos, rice vinegar, sesame oil, and a hint of red pepper flakes for a perfectly balanced, low-carb sauce that clings to every bite. Fresh zucchini and red bell peppers bring color and crunch, while the use of coconut flour adds a subtle thickness to the dish without added carbs. Garnished with roasted peanuts and green onions, this protein-rich meal provides a delightful mix of textures and flavors. Ready in just 40 minutes, 'Low Carb Chicken Pao' is an ideal choice for health-conscious food lovers seeking a quick, flavorful dinner that's as satisfying as it is nutritious! Perfect for keto or low-carb diets.
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Recipe Information
Ingredients
- 500 grams Chicken breast, boneless and skinless
- 3 tablespoons Coconut aminos
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 0.5 teaspoon Red pepper flakes
- 1 medium Zucchini, small dice
- 1 medium Red bell pepper, sliced
- 2 stalks Green onions, chopped
- 1 tablespoon Coconut flour
- 0.5 cup Chicken broth
- 2 tablespoons Roasted peanuts, chopped
- 2 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
Instructions
Cut the chicken breast into bite-sized cubes and season with salt and black pepper.
In a small bowl, mix coconut aminos, rice vinegar, sesame oil, minced garlic, minced ginger, and red pepper flakes to create a marinade.
Pour half of the marinade over the cubed chicken, cover, and let it marinate for at least 15 minutes.
In a large skillet, heat olive oil over medium-high heat.
Add the marinated chicken and cook until the pieces are browned and cooked through, about 6-8 minutes.
Remove the chicken from the skillet and set aside.
In the same skillet, add the diced zucchini and sliced red bell pepper.
Stir fry the vegetables until they are tender, about 5-7 minutes.
Return the chicken to the skillet, and add the remaining marinade.
Add the chicken broth and bring the mixture to a gentle simmer.
Sprinkle with coconut flour and stir well to thicken the sauce slightly.
Cook for another 2-3 minutes until everything is well coated and heated through.
Garnish with chopped green onions and roasted peanuts.
Serve hot and enjoy your low carb Chicken Pao!
Nutrition Facts
Calories |
1474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3853 mg | 168% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 21.0 g | ||
| Protein | 167.1 g | 334% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 171 mg | 13% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2416 mg | 51% | |
*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.
