Follow us 148.4k
This quick and easy one-pot meal makes a great midweek keto dinner. Asian spices and fresh vegetables add not just an amazing flavour but also potassium which is an essential electrolyte for everyone on a LCHF diet. This recipe doesn't use noodles - they are a no-no on a keto diet.
You can even add 3 to 4 tablespoons of almond butter or coconut butter (aka coconut manna) which will add extra fats, protein and creaminess to this delicious one-pot keto dinner.
Hands-on Overall
Serving size about 1 1/2 cups
Nutritional values (per about 1 1/2 cups)
Net carbs7.9 grams
Protein28.1 grams
Fat26.9 grams
Calories399 kcal
Calories from carbs 8%, protein 29%, fat 63%
Total carbs11.1 gramsFiber3.3 gramsSugars4.6 gramsSaturated fat14.2 gramsSodium856 mg(37% RDA)Magnesium68 mg(17% RDA)Potassium721 mg(36% EMR)
Ingredients (makes 4 servings)
- 500 g chicken thighs, boneless and skinless (1.1 lb)
- 1 medium red onion, sliced (100 g/ 3.5 oz)
- 2 cloves garlic, minced
- 1 small Thai chili pepper, deseeded and sliced (15 g/ 0.5 oz)
- 1 tbsp finely chopped ginger
- 1/2 medium red pepper, sliced (60 g/ 2.1 oz)
- 1 medium green pepper, deseeded (120 g/ 4.2 oz)
- 1 medium broccoli, stem removed (300 g/ 10.6 oz)
- 2 tbsp fish sauce (30 ml)
- 2 tbsp fresh lime juice (30 ml)
- 1/4 cup + 2 tbsp ghee or virgin coconut oil (85 g/ 3 oz)
- 1/2 tsp sea salt
- Optional: 3-4 tbsp almond butter or coconut butter for extra fats and creaminess
Instructions
- Cut the chicken into strips. Prepare the vegetables: Peel and slice the onion and peel and finely chop the garlic and ginger. Halve, deseed and finely chop the chili pepper. Halve, deseed and slice the red and green peppers. Cut the broccoli florets into medium-sized pieces. Set the vegetables aside for later.
- Heat a large pan greased with 2 tablespoons of ghee. Once hot, add the chicken and cook over a medium-high heat until browned from all sides and cooked inside. When done, use a slotted spoon and transfer the cooked chicken into a bowl.
- Put 1/4 cup more ghee into the pan where you cooked the chicken. Add the onion, garlic, chili pepper and ginger and sizzle for 2-3 minutes over a medium-high heat until fragrant. Stir frequently to prevent burning.
- Throw in the red and green pepper and cook for 2-3 minutes and then add the broccoli.
- Add the fish sauce. When done, the vegetables should be crisp-tender.
- Finish with freshly squeezed lime juice and take off the heat.
- Serve hot or store in the fridge for up to 3 days. Enjoy!
Ingredients
- 500 g chicken thighs, boneless and skinless (1.1 lb)
- 1 medium red onion, sliced (100 g/ 3.5 oz)
- 2 cloves garlic, minced
- 1 small Thai chili pepper, deseeded and sliced (15 g/ 0.5 oz)
- 1 tbsp finely chopped ginger
- 1/2 medium red pepper, sliced (60 g/ 2.1 oz)
- 1 medium green pepper, deseeded (120 g/ 4.2 oz)
- 1 medium broccoli, stem removed (300 g/ 10.6 oz)
- 2 tbsp fish sauce (30 ml)
- 2 tbsp fresh lime juice (30 ml)
- 1/4 cup + 2 tbsp ghee or virgin coconut oil (85 g/ 3 oz)
- 1/2 tsp sea salt
- Optional: 3-4 tbsp almond butter or coconut butter for extra fats and creaminess
Instructions
- Cut the chicken into strips. Prepare the vegetables: Peel and slice the onion and peel and finely chop the garlic and ginger. Halve, deseed and finely chop the chili pepper. Halve, deseed and slice the red and green peppers. Cut the broccoli florets into medium-sized pieces. Set the vegetables aside for later.
- Heat a large pan greased with 2 tablespoons of ghee. Once hot, add the chicken and cook over a medium-high heat until browned from all sides and cooked inside. When done, use a slotted spoon and transfer the cooked chicken into a bowl.
- Put 1/4 cup more ghee into the pan where you cooked the chicken. Add the onion, garlic, chili pepper and ginger and sizzle for 2-3 minutes over a medium-high heat until fragrant. Stir frequently to prevent burning.
- Throw in the red and green pepper and cook for 2-3 minutes and then add the broccoli.
- Add the fish sauce. When done, the vegetables should be crisp-tender.
- Finish with freshly squeezed lime juice and take off the heat.
- Serve hot or store in the fridge for up to 3 days. Enjoy!
Nutrition (per serving, about 1 1/2 cups)
Calories399kcal
Net Carbs7.9g
Carbohydrates11.1g
Protein28.1g
Fat26.9g
Saturated Fat14.2g
Fiber3.3g
Sugar4.6g
Sodium856mg
Magnesium68mg
Potassium721mg
Detailed nutritional breakdown (per about 1 1/2 cups)
| Total per about 1 1/2 cups |
| 7.9 g | 28.1 g | 26.9 g | 399 kcal |
| Chicken thighs (skinless, boneless, raw) |
| 0 g | 24.6 g | 5.2 g | 151 kcal |
| Onion, red, fresh |
| 1.6 g | 0.3 g | 0.1 g | 10 kcal |
| Garlic, fresh |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Peppers, chile (chili), fresh |
| 0.3 g | 0.1 g | 0 g | 2 kcal |
| Ginger root, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Peppers, red bell, fresh |
| 0.6 g | 0.1 g | 0 g | 5 kcal |
| Peppers, green bell, fresh |
| 0.9 g | 0.3 g | 0.1 g | 6 kcal |
| Broccoli, broccolini, fresh |
| 3 g | 2.1 g | 0.3 g | 26 kcal |
| Fish sauce |
| 0.3 g | 0.5 g | 0 g | 3 kcal |
| Lime (juice), fresh |
| 0.4 g | 0 g | 0 g | 1 kcal |
| Ghee |
| 0 g | 0 g | 13.8 g | 125 kcal |
| Ghee |
| 0 g | 0 g | 7.5 g | 68 kcal |
Do you like this recipe? Share it with your friends!
