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

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.

Makes 6 Servings

Macros: Fat 25 grams – Protein 32 grams – Carbs (net) 6 grams

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

Prep Time

30 mins

Cook Time

25 mins

Total Time

55 mins

 

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!

Course: Main Course, Side Dish

Servings: 6

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

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

To Make the Slaw

1. 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!

2. 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.

3. 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.

4. 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.