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!
What’s in Asian Chicken with Ginger Slaw?
- Chicken breasts
- Liquid Aminos
- Toasted sesame oil
- Shredded cole slaw mix
- Red bell pepper
- Crazy Richard’s creamy peanut butter
- Rice wine vinegar
- Keto-friendly oil of your choice
- Fresh ginger
- Garlic clove
- Sliced almonds
- Swerve confectioners
- Sesame seeds
*Exact measurements are listed in the recipe card below.
How to Make Keto Asian Chicken with Peanut Sauce
For the Grilled 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 skillet 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!
Is Chicken Okay on Keto? What are the Carbs in Chicken?
Just like most all meat, there are zero carbohydrates in chicken breasts.
They’re very high in protein. In fact, 80% of the calories in chicken breasts come from protein, and 20% come from fat.
Because there are no carbs in chicken, it’s perfectly suitable as a main course on Keto or any low carb diet.
The Key to Grilling Perfect Chicken
- Always start off with clean grates on your grill. Because chicken breasts are so lean, they will stick to dirty grates. After you’ve cleaned the grates, brush them with a little oil to help create a nonstick surface.
- When it comes to chicken breasts, bigger is not always best. Large chicken breasts, over 10-12 ounces, take a long time to cook and can be difficult to cook evenly.
- If you have large chicken breasts or if the chicken breasts are uneven in thickness, pound down the thicker side to the thickness of the thinner side. Or you can opt to butterfly the breasts, if you prefer. Both will ensure even cooking.
- Because boneless, skinless chicken breasts are so lean, they should be grilled quickly over high heat to retain as much moisture as possible.
- Cook chicken breasts for 5-7 minutes on each side. Always use a meat thermometer to check the internal temperature. You want your chicken to cook until it reaches 165F, this usually takes between 10 to 15 minutes.
After you take the chicken off the grill, let them rest for about 10 minutes before cutting. This allows the juice to redistribute throughout the breasts.
More Keto Asian Recipes
- Asian Glazed Salmon
- Egg Roll in a Bowl/Crack Slaw
- Thai Red Curry Coconut Pork
- Easy Stir Fry Pork
- Bang Bang Salmon Cakes
Asian Grilled Chicken with Peanut Ginger Slaw – Keto and Low Carb
For the Asian Grilled Chicken
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
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.