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Asian marinated grilled chicken served along side a fresh ginger peanut slaw!

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It’s summer and that means it’s time to grill!  Chicken breasts in an Asian marinade is grilled to juicy perfection and served along side an Asian slaw.

The slaw has the bold flavors of a peanut ginger sauce that just gets better, the longer it sits!

Ingredients

For the Asian Grilled Chicken

4 large chicken breasts (about 20-24 ounces)

3 tablespoons Liquid Aminos

2 teaspoons fresh ginger, grated

2 teaspoons garlic, grated

1 teaspoon toasted sesame oil

zest and juice of 1 lime

For the Slaw

16 ounce bag of shredded cole slaw mix

1/4 cup red bell pepper, thinly sliced

1/2 cup Crazy Richard’s creamy peanut butter (only ingredient is peanuts)

3 tablespoons Liquid Aminos (or coconut aminos)

2 teaspoons toasted sesame oil

3 tablespoons rice wine vinegar

3 tablespoons mild flavored Keto-friendly oil of your choice

1 tablespoon fresh ginger, grated

1 clove garlic, grated

2 tablespoons fresh cilantro, chopped

1/4 cup sliced almonds, toasted

2 teaspoons swerve confectioners

1 scallion, sliced thinly

1 tablespoon sesame seeds

juice of 1 lime

Preparation

For the Asian Chicken

Add all of the chicken and marinade ingredients to a resealable bag and refrigerate for 1-3 hours.

Cook the chicken breasts on the grill, until a minimum temperature of 165F is reached.

For the Slaw

Add the almonds to a dry pan and toast over low heat.  It only takes a few minutes for them to toast, so watch them closely!

In a measuring cup with a pour spout, add in all the ingredients except for the cole slaw mix, red pepper, scallions, almonds and cilantro,  then mix until combined.

Add the cole slaw mix, red peppers, scallions, sesame seeds, cilantro and almonds into a large bowl.

Then pour the sauce over the top and toss to combine.

This slaw can be eaten right away, but is best when served once it’s been refrigerated for at least 30 minutes, to allow the flavors to develop.

Also be sure to try this Keto Thai Peanut Chicken that’s sweet and spicy and with a creamy peanut sauce!

If you like the wonderful flavor of teriyaki, try this Keto Teriyaki Chicken, made with a homemade sugar-free teriyaki sauce!

You might also like these Asian inspired Keto recipes…

Asian Glazed Salmon

Egg Roll in a Bowl/Crack Slaw

Thai Red Curry Coconut Pork

Easy Stir Fry Pork

Bang Bang Salmon Cakes

Shop  my favorite products on Amazon  and check out my Keto Pantry List!

Print

Asian Grilled Chicken with Peanut Ginger Slaw – Keto and Low Carb

Asian marinated grilled chicken served along side a fresh ginger peanut slaw!

As an Amazon Associate I earn from qualifying purchases.

Author Keto Cooking Christian

Course Main Course, Side Dish

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings 6

Calories 371kcal

INGREDIENTS

For the Asian Grilled Chicken

• 4 large chicken breasts about 20-24 ounces
• 3 tablespoons Liquid Aminos
• 2 teaspoons fresh ginger grated
• 2 teaspoons garlic grated
• 1 teaspoon toasted sesame oil
• zest and juice of 1 lime

For the Slaw

• 16 ounce bag of shredded cole slaw mix
• 1/4 cup red bell pepper thinly sliced
• 1/2 cup Crazy Richard’s creamy peanut butter (only ingredient is peanuts)
• 3 tablespoons Liquid Aminos or coconut aminos
• 2 teaspoons toasted sesame oil
• 3 tablespoons rice wine vinegar
• 3 tablespoons mild flavored Keto-friendly oil of your choice
• 1 tablespoon fresh ginger grated
• 1 clove garlic grated
• 2 tablespoons fresh cilantro chopped
• 1/4 cup sliced almonds toasted
• 2 teaspoons swerve confectioners
• 1 scallion sliced thinly
• 1 tablespoon sesame seeds
• juice of 1 lime

US Customary – Metric

PREPARATION

To Make the Asian Chicken

• Add all of the chicken and marinade ingredients to a resealable bag and refrigerate for 1-3 hours.
• Cook the chicken breasts on the grill, until a minimum temperature of 165F is reached.

To Make the Slaw

• Add the almonds to a dry pan and toast over low heat.  It only takes a few minutes for them to toast, so watch them closely!
• In a measuring cup with a pour spout, add in all the ingredients except for the cole slaw mix, red pepper, scallions, almonds and cilantro,  then mix until combined.
• Add the cole slaw mix, red peppers, scallions, sesame seeds, cilantro and almonds into a large bowl, then pour the sauce over the top and toss to combine.
• This slaw can be eaten right away, but is best when served once it’s been refrigerated for at least 30 minutes, to allow the flavors to develop.

Nutrition Facts

Asian Grilled Chicken with Peanut Ginger Slaw – Keto and Low Carb

Amount Per Serving

Calories 371 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 3g19%

Carbohydrates 9g3%

Fiber 3g13%

Sugar 3g3%

Protein 32g64%

* Percent Daily Values are based on a 2000 calorie diet.

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*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alcohol (Swerve/Erythritol).