Keto Asian chicken with peanut coleslaw
Tired of humdrum chicken legs? Add an Asian flair to this keto chicken thigh dish. The meat is infused with a zesty tamari, garlic, and ginger marinade, then baked to crispy perfection. Served on a bed of coleslaw with a spicy peanut sauce, and garnished with avocado and lime, this meal is an exotic trip without leaving home.
Chicken and marinade
- 2 lbs 900 g chicken thighs (bone-in with skin)
- 1 tbsp 1 tbsp ginger garlic paste,or fresh minced ginger and garlic
- 2 tbsp 2 tbsp tamari soy sauce
- 1 tbsp 1 tbsp coconut oil, melted
- ¼ tsp ¼ tsp ground black pepper
- 8 oz. (3¼ cups) 230 g (800 ml) red cabbage, finely sliced
- 6 oz. 170 g bean sprouts
- ½ ½ red chili pepper, finely slicedred chili peppers, finely sliced
- 2 oz. (7 tbsp) 55 g (100 ml) carrot, juliennedcarrots, julienned
- 1 oz. (1¾ cups) 28 g (425 ml) fresh cilantro, roughly chopped
Spicy peanut dressing
- 2 tbsp 2 tbsp peanut butter
- ¾ cup 180 ml mayonnaise or vegan mayonnaise
- ½ tbsp ½ tbsp sriracha sauce
- ¼ tsp ¼ tsp toasted sesame oil
- 1 tbsp 1 tbsp tamari soy sauce
- 1 tsp 1 tsp ginger garlic paste
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Making low carb simple
- 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 30-40 minutes depending on the size of the thighs, or until the skin is crispy and golden brown and the internal temperature is 165°F (74°C). Set aside to cool.
- Add the coleslaw ingredients to a large bowl. 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 chicken, diced avocado, chili, and a lime wedge. Another option: Serve the chicken thighs with the coleslaw on the side.
Thank you for taking the time to let us know! Glad you enjoyed it.
The dressing will keep for up to 5 days in the fridge.
Natural peanut butter is recommended.
I am so glad you enjoyed this one!
Thank you for the awesome feedback on this recipe!
Awesome, Kelli! Thanks for the feedback!
Peanuts are a bit higher in carbs, but they can fit if only eaten in moderation. Here's more info! https://www.dietdoctor.com/low-carb/nuts
It may slightly affect the taste and spice level, but it should be fine without.
Thanks! So glad you enjoyed it!
That's a great time saver tip!
Thanks for sharing, Ali! So glad you enjoyed it!
Awesome! So glad you love it!