Keto Asian chicken with peanut coleslaw
Tired of humdrum chicken legs? Add an Asian flare. A tamari-based marinade with garlic and ginger infuses the chicken meat with zesty flavor. Served on a bed of coleslaw with a spicy peanut sauce, then garnished with sliced avocado, lime and cilantro, this meal is an exotic trip without leaving home.
Chicken and marinade
- chicken thighs (bone-in with skin)
- 1 tbsp ginger garlic paste,or fresh minced ginger and garlic
- 2 tbsp tamari soy sauce
- 1 tbsp coconut oil, melted
- ground black pepper
- 8 oz. , finely sliced
- 6 oz. bean sprouts
- red chili pepper, finely sliced
- carrot, julienned
- 1 oz. , roughly chopped
Spicy peanut dressing
- 2 tbsp peanut butter
- mayonnaise or vegan mayonnaise
- sriracha sauce
- toasted sesame oil
- 1 tbsp tamari soy sauce
- 1 tsp ginger garlic paste
- , diced avocado
- 1 lime, quartered
- 2 tbsp (optional)
- 1 tbsp red chili peppers, finely sliced (optional)
Preheat the oven to 400°F (200°C).
In a small bowl, whisk together the marinade ingredients. Place the chicken in a ziplock bag, and add the marinade to completely coat the chicken. Set aside for 10 minutes at room temperature.
Place the chicken thighs, skin-side up on a broiler or baking pan. Bake for 40 minutes, or until the internal temperature is 165°F (74°C), and the chicken is golden brown. Set aside to cool and then slice into 2″ x 1″ (5 x 2,5 cm) slices.
Add the coleslaw ingredients to a large bowl, and in a smaller bowl, whisk together the dressing ingredients. Pour it over the coleslaw, and give it a good mix!
Divide the coleslaw into individual serving bowls, or leave in the current bowl. Garnish with the sliced chicken, diced avocado, chili, and a lime wedge. Another option: Serve the chicken thighs with the coleslaw on the side.
NutritionPer servingNet carbs: 4 % (12 g)Fiber: 7 gFat: 76 % (93 g)Protein: 19 % (53 g)kcal: 1120