As an Amazon Associate I earn from qualifying purchases, through links in this post. See my Disclosure.
Asian marinated grilled chicken served along side a fresh ginger peanut slaw!
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!
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
Asian Grilled Chicken with Peanut Ginger Slaw - Keto and Low Carb
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
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.
Leave a Reply