35+ Must-Try Keto Asian Chicken Recipes for Every Craving

If you’re following a keto diet and craving the vibrant, bold flavors of Asian cuisine, look no further!

Chicken breast is a versatile and lean protein that works perfectly in a variety of keto-friendly Asian dishes.

Whether you’re in the mood for something savory, sweet, spicy, or tangy, there’s an Asian-inspired chicken recipe to fit your cravings without compromising your carb count.

From stir-fries to curries and everything in between, these 35+ keto Asian chicken breast recipes are guaranteed to add excitement to your meal plan.

So, grab your apron, fire up the stove, and get ready to indulge in the rich, flavorful world of keto Asian cooking!

35+ Must-Try Keto Asian Chicken Recipes for Every Craving

Eating keto doesn’t mean you have to give up on the exciting flavors of your favorite Asian dishes.

With these 35+ keto Asian chicken breast recipes, you can enjoy a wide variety of delicious meals that are both low-carb and packed with flavor.

From sweet and savory teriyaki chicken to spicy Szechuan chicken, these recipes provide all the bold tastes you crave without the excess carbs.

Perfect for meal prep or family dinners, these dishes will keep you satisfied and energized on your keto journey.

Keto Chicken Teriyaki Stir-Fry

This delicious Keto Chicken Teriyaki Stir-Fry is a great low-carb alternative to the traditional Japanese dish. With tender chicken breast cooked in a flavorful sugar-free teriyaki sauce, it’s a perfect option for those craving a savory meal. Paired with colorful veggies, this dish offers a nutritious and satisfying experience.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 1 medium bell pepper, julienned
• 1 small zucchini, sliced
• 1/2 cup broccoli florets
• 1 tablespoon grated ginger
• 2 tablespoons soy sauce (or coconut aminos for a gluten-free option)
• 1 tablespoon rice vinegar
• 1 tablespoon stevia or erythritol (to taste)
• 1 tablespoon garlic, minced
• 1 tablespoon sesame seeds (optional, for garnish)
• Fresh cilantro (optional, for garnish)

Instructions:

1. Heat olive oil and sesame oil in a large pan or wok over medium heat.
2. Add the chicken slices and cook until they turn golden brown and are fully cooked, about 6-8 minutes.
3. While the chicken is cooking, prepare the sauce. In a small bowl, whisk together soy sauce (or coconut aminos), rice vinegar, stevia, garlic, and ginger.
4. Once the chicken is cooked, remove it from the pan and set aside.
5. In the same pan, add the bell pepper, zucchini, and broccoli. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
6. Return the chicken to the pan and pour the teriyaki sauce over the mixture. Stir well to coat everything evenly and cook for another 2-3 minutes.
7. Garnish with sesame seeds and fresh cilantro if desired. Serve hot and enjoy!

Keto Chicken Teriyaki Stir-Fry is a flavorful, quick, and easy dish that will keep you full while keeping carbs at bay. The homemade sugar-free teriyaki sauce ensures that you can enjoy the familiar umami flavor of teriyaki without the high sugar content. The addition of fresh vegetables makes it a well-rounded meal, rich in fiber and vitamins. This recipe is ideal for those on a keto diet looking to enjoy a classic Asian-inspired dish with a healthy twist.

Keto Chicken Satay Skewers

These Keto Chicken Satay Skewers bring a smoky, aromatic taste with a creamy peanut dipping sauce. This low-carb recipe is perfect for grilling or baking and offers a great option for a quick weeknight dinner or a fun party appetizer. The rich spices paired with the peanut sauce create a mouthwatering combination that will satisfy any cravings.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-sized cubes
• 1 tablespoon olive oil
• 1 tablespoon coconut oil
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional, for spice)
• Salt and pepper to taste
• 4-6 wooden skewers (soaked in water for 30 minutes)

For the peanut dipping sauce:

• 1/4 cup peanut butter (unsweetened and natural)
• 2 tablespoons coconut milk
• 1 tablespoon soy sauce or coconut aminos
• 1 teaspoon lime juice
• 1 teaspoon grated ginger
• 1/2 teaspoon garlic powder
• Stevia or erythritol to taste (optional for sweetness)

Instructions:

1. Preheat your grill or oven to medium-high heat. If grilling, oil the grates lightly.
2. In a bowl, combine the olive oil, coconut oil, turmeric, cumin, coriander, cayenne, salt, and pepper. Toss the chicken cubes in the spice mixture, ensuring they’re well coated.
3. Thread the chicken pieces onto the soaked skewers, arranging them evenly.
4. Grill or bake the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
5. While the chicken is cooking, prepare the peanut sauce by whisking together peanut butter, coconut milk, soy sauce, lime juice, ginger, garlic powder, and sweetener (if using). Adjust the consistency with more coconut milk if necessary.
6. Serve the skewers with the peanut dipping sauce on the side.

Keto Chicken Satay Skewers offer a flavorful and satisfying experience, with each bite delivering a deliciously spiced chicken paired with a creamy, savory peanut dipping sauce. These skewers are an excellent choice for anyone craving Asian-inspired grilled food while keeping carbs in check. They also make a fantastic appetizer or a main course for a keto-friendly meal that’s easy to prepare and share. The rich flavors will satisfy your taste buds and keep you full without breaking your keto goals.

Keto Chicken Lettuce Wraps

Keto Chicken Lettuce Wraps are a low-carb, fresh, and healthy alternative to traditional wraps. Packed with juicy chicken breast and a savory blend of Asian-inspired ingredients, these wraps make for a great lunch or dinner. The crisp lettuce provides a refreshing crunch that contrasts beautifully with the flavorful filling, making it a light yet satisfying meal.

Ingredients:

• 2 boneless, skinless chicken breasts, finely diced
• 2 tablespoons sesame oil
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon fish sauce (optional for added umami)
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• 1/4 cup shredded carrots (optional for added texture)
• 12 large iceberg lettuce or butter lettuce leaves
• 1/4 cup chopped peanuts (optional, for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat the sesame oil in a large skillet over medium heat. Add the diced chicken breast and cook for 6-8 minutes, stirring occasionally until the chicken is fully cooked.
2. Add the garlic and ginger to the pan and cook for another minute until fragrant.
3. Stir in the soy sauce, rice vinegar, and fish sauce (if using), allowing the flavors to meld for about 2 minutes.
4. Remove the pan from the heat and stir in the chopped green onions, cilantro, and shredded carrots if desired.
5. To assemble the wraps, spoon the chicken mixture into the center of each lettuce leaf. Top with chopped peanuts and extra cilantro, if desired. Squeeze fresh lime juice over the top before serving.

Keto Chicken Lettuce Wraps are an excellent choice for anyone looking for a flavorful and fresh low-carb meal. The combination of tender chicken, aromatic spices, and the crunch of lettuce offers a satisfying bite without the heaviness of traditional wraps. This recipe is versatile and can easily be customized with additional vegetables or toppings. Whether served for lunch or dinner, these wraps provide a light yet filling meal that’s packed with protein and flavor, perfect for those on a keto diet. The fresh ingredients and bold flavors make it a refreshing and enjoyable option.

Keto Asian Lemon Chicken

Keto Asian Lemon Chicken is a refreshing and light dish with a zesty, tangy lemon sauce that pairs beautifully with tender, pan-seared chicken breast. This simple yet flavorful recipe provides a wonderful balance of savory and citrusy flavors, making it an ideal meal for those on a keto diet looking for something refreshing but still satisfying.

Ingredients:

• 2 boneless, skinless chicken breasts, pounded thin
• 2 tablespoons olive oil
• 1 tablespoon sesame oil
• 1 tablespoon grated fresh ginger
• 2 tablespoons garlic, minced
• 1/4 cup lemon juice (freshly squeezed)
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon stevia or erythritol (optional, for sweetness)
• Salt and pepper to taste
• 1/2 teaspoon lemon zest
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions:

1. Heat the olive oil and sesame oil in a large skillet over medium heat.
2. Season the chicken breasts with salt and pepper and cook them in the skillet for about 4-5 minutes per side, or until fully cooked and golden brown.
3. Remove the chicken from the skillet and set it aside. In the same skillet, add the garlic and ginger and sauté for 1-2 minutes until fragrant.
4. Add the lemon juice, soy sauce, rice vinegar, and sweetener (if using). Stir to combine and cook for another 2 minutes, allowing the sauce to thicken slightly.
5. Return the chicken to the pan and coat it with the lemon sauce, cooking for an additional 1-2 minutes to allow the flavors to meld.
6. Garnish with lemon zest and fresh parsley before serving.

Keto Asian Lemon Chicken is a delightful dish that combines the fresh, vibrant taste of lemon with the rich flavors of Asian-inspired seasonings. The tangy lemon sauce is both refreshing and savory, making it the perfect complement to tender, juicy chicken breasts. This recipe is quick and easy to prepare, making it ideal for a weeknight dinner that’s light but satisfying. The addition of fresh parsley and lemon zest brings a burst of color and flavor, enhancing the dish. For keto dieters, this meal offers a delicious and healthy option that doesn’t skimp on taste.

Keto Chicken Katsu with Cabbage Slaw

Keto Chicken Katsu is a healthier, low-carb version of the classic Japanese fried chicken cutlet. Instead of traditional breadcrumbs, the chicken is coated in almond flour and coconut flour, which gives it a crunchy, golden crust. Paired with a tangy cabbage slaw, this dish is both crispy and refreshing, making it a great choice for a satisfying keto-friendly meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 large eggs, beaten
• 1/4 cup coconut oil (for frying)

For the cabbage slaw:

• 2 cups shredded cabbage
• 1/4 cup mayonnaise (sugar-free)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon chopped cilantro
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with salt and pepper. In a shallow dish, combine the almond flour, coconut flour, garlic powder, onion powder, paprika, salt, and pepper.
2. Dip each chicken breast in the beaten eggs, then coat thoroughly in the flour mixture, pressing lightly to ensure a good coating.
3. Heat the coconut oil in a large skillet over medium-high heat. Fry the chicken breasts for 4-5 minutes per side, or until golden brown and cooked through.
4. While the chicken is cooking, prepare the cabbage slaw by mixing the shredded cabbage, mayonnaise, rice vinegar, sesame oil, cilantro, salt, and pepper in a bowl.
5. Once the chicken is cooked, remove it from the skillet and place it on a paper towel-lined plate to drain any excess oil.
6. Serve the chicken with a side of cabbage slaw and enjoy!

Keto Chicken Katsu with Cabbage Slaw is an incredibly satisfying and crunchy meal that offers a healthier twist on the traditional Japanese comfort food. The crispy chicken, made without breadcrumbs, is just as delicious and provides the perfect contrast to the refreshing, tangy cabbage slaw. This dish is both low-carb and keto-friendly, making it an excellent choice for anyone craving a hearty meal without the carbs. The slaw adds a fresh, zesty element that balances the richness of the fried chicken, creating a delightful combination of textures and flavors. It’s perfect for a keto lunch or dinner.

Keto Chicken and Mushroom Stir-Fry

Keto Chicken and Mushroom Stir-Fry is a hearty and savory dish that’s loaded with umami flavors and low in carbs. The tender chicken breast is stir-fried with mushrooms and a rich soy-based sauce, creating a perfect balance of protein and vegetables in a single meal. This simple and quick stir-fry is a great option for anyone on the go.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 1 cup sliced mushrooms (shiitake or button mushrooms)
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon chili paste (optional, for heat)
• 1/2 cup chicken broth (low-sodium)
• 1/4 teaspoon xanthan gum (optional, to thicken the sauce)
• 2 tablespoons chopped green onions (for garnish)

Instructions:

1. Heat the olive oil and sesame oil in a large skillet over medium heat. Add the chicken slices and cook for 6-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the onions and garlic. Sauté for 2-3 minutes until fragrant and softened.
3. Add the mushrooms and cook for another 4-5 minutes, until they release their moisture and become tender.
4. Stir in the soy sauce, rice vinegar, chili paste (if using), and chicken broth. Bring the mixture to a simmer, cooking for 2-3 minutes.
5. If you prefer a thicker sauce, sprinkle in xanthan gum and stir to combine. Cook for another minute to thicken the sauce.
6. Return the cooked chicken to the skillet and stir to coat with the sauce and vegetables. Garnish with chopped green onions before serving.

Keto Chicken and Mushroom Stir-Fry is a savory, satisfying dish that’s quick and easy to prepare. The tender chicken combined with earthy mushrooms creates a flavorful base, while the soy-based sauce adds depth and richness. This dish is packed with protein and low in carbs, making it an excellent option for anyone following a keto diet. The addition of green onions provides a fresh touch that complements the savory flavors. It’s a great meal for busy nights when you need something delicious and filling, without compromising on your keto goals.

Keto Spicy Thai Chicken Curry

Keto Spicy Thai Chicken Curry is a rich and aromatic dish with a perfect balance of heat and creaminess. Made with tender chicken breast, a fragrant coconut milk base, and a blend of Thai spices, this low-carb curry is both comforting and full of bold flavors. It’s ideal for those looking for a deliciously spicy meal while staying true to their keto diet.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 tablespoon red curry paste
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup chicken broth (low-sodium)
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce or coconut aminos
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1/2 cup bell pepper, sliced
• 1/2 cup zucchini, sliced
• 1 tablespoon lime juice
• 1 tablespoon chopped cilantro (for garnish)
• 1-2 teaspoons chili flakes (optional, for added spice)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 6-8 minutes until browned and cooked through. Remove the chicken and set aside.
2. In the same skillet, add the garlic, ginger, and red curry paste. Cook for 1-2 minutes until fragrant.
3. Add the coconut milk, chicken broth, fish sauce, soy sauce, and lime juice. Stir to combine and bring the mixture to a simmer.
4. Add the bell pepper and zucchini to the skillet and cook for about 5-6 minutes until they soften.
5. Return the chicken to the skillet and stir everything together. Simmer for an additional 3-4 minutes to allow the flavors to meld.
6. Garnish with chopped cilantro and optional chili flakes. Serve hot.

Keto Spicy Thai Chicken Curry is a flavorful and creamy dish that delivers the perfect level of spice and comfort. The coconut milk base creates a smooth, rich sauce that coats the tender chicken and vegetables, while the red curry paste and fish sauce infuse the dish with authentic Thai flavors. This curry is not only keto-friendly but also rich in healthy fats, making it an excellent choice for a filling meal. The added crunch of bell peppers and zucchini makes the dish vibrant, and the lime juice and cilantro add a refreshing contrast. It’s a must-try for anyone craving a spicy, low-carb, and satisfying Thai meal.

Keto Sesame Chicken

Keto Sesame Chicken is a sweet and savory dish with a crispy chicken exterior and a rich, flavorful sauce that’s completely low-carb. It’s a healthier version of the popular takeout favorite, featuring a perfect combination of sesame oil, soy sauce, and garlic, with a touch of sweetness from a sugar substitute. This dish can be served with steamed vegetables for a complete, keto-friendly meal.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1 large egg, beaten
• 2 tablespoons olive oil
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 3 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon stevia or erythritol (optional, for sweetness)
• 2 tablespoons toasted sesame seeds
• 2 tablespoons chopped green onions (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, combine the almond flour, coconut flour, salt, and pepper. Dip the chicken pieces into the beaten egg, then coat them in the flour mixture.
3. Heat the olive oil in a large skillet over medium heat. Cook the chicken pieces for 4-5 minutes per side, until golden brown and crispy. Alternatively, you can bake the coated chicken on the prepared baking sheet for 15-20 minutes, flipping halfway through.
4. In a separate skillet, heat the sesame oil over medium heat. Add the garlic and ginger and sauté for 1-2 minutes until fragrant.
5. Stir in the soy sauce, rice vinegar, and sweetener (if using). Let the sauce simmer for 2-3 minutes to thicken slightly.
6. Once the chicken is cooked, toss it in the sesame sauce to coat evenly. Sprinkle with sesame seeds and garnish with chopped green onions before serving.

Keto Sesame Chicken is a delectable, low-carb dish with crispy chicken pieces coated in a savory, slightly sweet sesame sauce. It’s a wonderful option for anyone on a keto diet who misses the flavors of traditional Chinese takeout. The use of almond and coconut flour creates a crispy coating without the carbs, while the sesame oil and soy sauce provide an authentic, rich flavor profile. Topped with toasted sesame seeds and green onions, this dish is both visually appealing and satisfying. Whether served on its own or with a side of steamed veggies, Keto Sesame Chicken is sure to be a crowd-pleaser.

Keto Kung Pao Chicken

Keto Kung Pao Chicken is a flavorful, spicy stir-fry with tender chicken breast, crunchy vegetables, and roasted peanuts, all coated in a rich, tangy sauce. This low-carb version of the popular Chinese dish omits the sugar and uses a keto-friendly substitute to create a dish that’s both bold and satisfying. It’s a fantastic choice for those who enjoy a spicy meal with a touch of sweetness.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 1/4 cup chopped onion
• 1/2 cup bell peppers, chopped
• 1/4 cup zucchini, chopped
• 1/4 cup roasted peanuts
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon chili paste or hot sauce (adjust for spice level)
• 1 teaspoon stevia or erythritol (optional, for sweetness)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon chopped green onions (for garnish)

Instructions:

1. Heat the olive oil and sesame oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook for about 6-8 minutes until browned and cooked through. Remove the chicken and set aside.
2. In the same skillet, add the garlic, ginger, onion, bell peppers, and zucchini. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
3. In a small bowl, combine the soy sauce, rice vinegar, chili paste, and sweetener (if using). Stir well.
4. Return the chicken to the skillet and pour the sauce over the mixture. Stir to coat everything evenly, cooking for another 2-3 minutes.
5. Add the roasted peanuts and stir to combine.
6. Garnish with chopped green onions and serve hot.

Keto Kung Pao Chicken offers all the rich flavors of the classic Chinese dish without the carbs. The savory sauce combined with the heat from chili paste and the crunch of roasted peanuts makes each bite a delightful experience. This dish is perfect for those who love bold, spicy flavors with a little sweetness and a lot of texture. The crunchy vegetables add a refreshing contrast to the spicy sauce, while the peanuts provide a satisfying crunch. It’s a quick and easy meal that can be enjoyed on its own or served with a side of cauliflower rice to keep things keto-friendly.

Keto Chicken Pho

Keto Chicken Pho is a fragrant, aromatic Vietnamese-inspired soup that’s low in carbs but high in flavor. This keto-friendly version of the classic pho replaces noodles with zucchini noodles or shirataki noodles, creating a satisfying and hearty bowl without the carbs. With a delicious broth made from chicken, herbs, and spices, this dish is perfect for those on a keto diet who miss the comforting taste of pho.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 4 cups chicken broth (low-sodium)
• 1 tablespoon fish sauce
• 1 cinnamon stick
• 2-3 star anise pods
• 3-4 cloves
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon soy sauce or coconut aminos
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 medium zucchini, spiralized (or shirataki noodles)
• Fresh basil leaves (for garnish)
• Fresh cilantro (for garnish)
• Lime wedges (for serving)
• 2-3 fresh jalapeño slices (optional, for heat)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook for 6-8 minutes on each side until golden and fully cooked. Remove the chicken from the pot and set aside.
2. In the same pot, add the ginger, garlic, cinnamon stick, star anise, and cloves. Cook for 1-2 minutes until fragrant.
3. Pour in the chicken broth, fish sauce, soy sauce, coriander, and turmeric. Bring the broth to a simmer and cook for 10-15 minutes to allow the flavors to meld.
4. While the broth is simmering, shred the cooked chicken into bite-sized pieces.
5. Add the spiralized zucchini noodles or shirataki noodles to the broth and cook for 2-3 minutes until tender.
6. To serve, divide the shredded chicken among bowls and pour the hot broth and noodles over the chicken. Garnish with fresh basil, cilantro, lime wedges, and optional jalapeño slices.

Keto Chicken Pho offers all the comforting flavors of traditional pho while being completely low-carb. The aromatic broth made from herbs and spices creates a deeply satisfying flavor profile, while the zucchini or shirataki noodles provide a wonderful texture that replicates traditional pho noodles. This dish is incredibly nourishing and warming, making it perfect for chilly evenings or when you’re in need of a light but hearty meal. It’s a great option for anyone on a keto diet looking to enjoy a delicious, flavorful soup that won’t derail their goals.

Keto Chicken Egg Foo Young

Keto Chicken Egg Foo Young is a low-carb, Chinese-inspired omelette that is both fluffy and flavorful. Packed with protein and vegetables, this dish replaces traditional flour-based batter with a simple egg-based filling, making it a keto-friendly version of the classic egg foo young. The savory gravy and crispy edges of the omelette make it a satisfying meal any time of day.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 4 large eggs, beaten
• 1/2 cup chopped cabbage
• 1/4 cup sliced mushrooms
• 1/4 cup chopped onion
• 1/4 cup bean sprouts (optional)
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon sesame oil
• 1 tablespoon olive oil (for frying)
• Salt and pepper to taste

For the gravy:

• 1/4 cup chicken broth (low-sodium)
• 1 tablespoon soy sauce or coconut aminos
• 1/2 teaspoon xanthan gum (optional, to thicken)
• 1/2 teaspoon sesame oil
• 1/2 teaspoon garlic powder

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook for 6-7 minutes, or until browned and fully cooked. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the mushrooms, onions, and cabbage. Stir-fry for about 4-5 minutes until the vegetables are softened.
3. In a bowl, combine the beaten eggs, cooked chicken, sautéed vegetables, bean sprouts (if using), soy sauce, sesame oil, salt, and pepper. Mix everything together.
4. In the same skillet, add more oil if needed and heat over medium-low. Pour in the egg mixture to form small omelettes. Cook for 3-4 minutes per side until golden brown and cooked through.
5. While the egg foo young is cooking, prepare the gravy by combining chicken broth, soy sauce, sesame oil, garlic powder, and xanthan gum (if using) in a small saucepan. Bring to a simmer and cook for 2-3 minutes until it thickens.
6. Serve the egg foo young topped with the savory gravy.

Keto Chicken Egg Foo Young is a delicious, low-carb take on the beloved Chinese omelette, offering a wonderful blend of savory chicken, crunchy vegetables, and eggs. The addition of a flavorful soy-based gravy brings everything together, making each bite even more enjoyable. This dish is perfect for those who love Chinese food but are following a keto diet, as it’s high in protein and low in carbs, making it both filling and satisfying. Whether you serve it for lunch or dinner, Keto Chicken Egg Foo Young is a great way to enjoy a classic Chinese dish without compromising on your dietary goals.

Keto Chicken Lettuce Cups with Hoisin Sauce

Keto Chicken Lettuce Cups with Hoisin Sauce are a light yet flavorful meal that’s perfect for a quick lunch or dinner. The savory chicken mixture, combined with a homemade keto-friendly hoisin sauce, is wrapped in crisp lettuce leaves, making it both refreshing and satisfying. This recipe is ideal for anyone craving an Asian-inspired dish while keeping things low-carb.

Ingredients:

• 2 boneless, skinless chicken breasts, finely chopped
• 1 tablespoon olive oil
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/4 cup hoisin sauce (sugar-free)
• 12 large lettuce leaves (butter or iceberg lettuce)
• 1/4 cup chopped green onions
• 1/4 cup shredded carrots (optional)
• 1 tablespoon sesame seeds (optional, for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped chicken and cook for 5-7 minutes, breaking it apart as it cooks until it’s browned and fully cooked.
2. In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, garlic powder, ground ginger, and hoisin sauce. Stir until well combined.
3. Pour the sauce over the cooked chicken and stir to coat evenly. Let it simmer for 2-3 minutes to allow the flavors to meld together.
4. Remove the chicken from the heat and set aside. Prepare the lettuce leaves by washing and drying them thoroughly.
5. Spoon the chicken mixture into each lettuce leaf and top with chopped green onions, shredded carrots, and sesame seeds for garnish.
6. Serve immediately and enjoy!

Keto Chicken Lettuce Cups with Hoisin Sauce are a fantastic low-carb alternative to traditional wraps. The combination of tender chicken, savory hoisin sauce, and fresh toppings creates a flavorful bite wrapped in crisp lettuce. This dish is perfect for a light yet filling meal that’s full of flavor, and the homemade keto hoisin sauce ensures that you can enjoy this classic flavor profile without the sugar. Whether served as an appetizer or a main dish, these lettuce cups are easy to prepare and packed with nutrients, making them a great option for anyone on a keto diet.

Keto Teriyaki Chicken

Keto Teriyaki Chicken is a delicious, sweet and savory dish that uses a homemade, sugar-free teriyaki sauce to glaze the chicken. This low-carb take on the classic Japanese teriyaki chicken features tender, juicy chicken breasts with a rich, caramelized glaze made with soy sauce, ginger, and a touch of sweetness from a keto-friendly sweetener. It’s an easy, flavorful dish that’s perfect for dinner or meal prep.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/4 cup soy sauce or coconut aminos
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 2 tablespoons stevia or erythritol (for sweetness)
• 1/2 teaspoon xanthan gum (optional, for thickening)
• 1 tablespoon sesame seeds (for garnish)
• 2 tablespoons chopped green onions (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the garlic and ginger and sauté for 1-2 minutes until fragrant.
3. Add the soy sauce, rice vinegar, sesame oil, and sweetener to the skillet, stirring to combine. Bring the sauce to a simmer and let it cook for 3-4 minutes to thicken slightly. If you prefer a thicker sauce, sprinkle in xanthan gum and stir until the sauce reaches your desired consistency.
4. Return the chicken to the skillet and coat it with the teriyaki sauce. Cook for an additional 2-3 minutes to allow the flavors to meld.
5. Garnish with sesame seeds and chopped green onions before serving.

Keto Teriyaki Chicken is a flavorful dish that delivers the satisfying sweetness and savory depth of traditional teriyaki without the carbs. The homemade sauce, sweetened with a keto-friendly sweetener, creates a rich glaze that perfectly complements the tender chicken breasts. This dish is quick to prepare and perfect for busy weeknights or meal prepping. The sesame seeds and green onions add a finishing touch, bringing extra texture and freshness to each bite. Whether served with sautéed vegetables or cauliflower rice, Keto Teriyaki Chicken is sure to become a family favorite.

Keto Asian Chicken Salad

Keto Asian Chicken Salad is a fresh, crunchy, and vibrant dish that’s perfect for a light lunch or dinner. Packed with protein from chicken breast, along with a variety of vegetables, and dressed in a tangy Asian-inspired dressing, this salad is both satisfying and low-carb. It’s a great way to enjoy the bold flavors of Asian cuisine without the carbs.

Ingredients:

• 2 boneless, skinless chicken breasts, grilled and sliced
• 2 cups shredded cabbage (green and purple)
• 1/2 cucumber, julienned
• 1/4 cup shredded carrots
• 1/4 cup chopped bell pepper (red or yellow)
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped green onions
• 1/4 teaspoon ground ginger
• 1 teaspoon erythritol or stevia (optional)

Instructions:

1. Grill the chicken breasts until fully cooked, about 6-8 minutes per side, and slice them thinly.
2. In a large bowl, combine the shredded cabbage, cucumber, carrots, and bell pepper.
3. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, ground ginger, and sweetener (if using).
4. Drizzle the dressing over the vegetables and toss to coat evenly.
5. Add the sliced chicken on top of the salad and garnish with sesame seeds, cilantro, and green onions.
6. Serve immediately or refrigerate for later use.

Keto Asian Chicken Salad is a refreshing, light, and crunchy salad that is both satisfying and low in carbs. The combination of fresh vegetables, grilled chicken, and a tangy dressing brings all the flavors of Asian cuisine to your plate without the carbs. The sesame oil and soy sauce provide a rich umami flavor, while the sesame seeds and cilantro add an extra layer of texture and freshness. This salad is perfect for meal prep or a quick and healthy lunch, making it a go-to choice for anyone following a keto lifestyle.

Keto Mongolian Chicken

Keto Mongolian Chicken is a flavorful and savory dish that replaces the traditional sugar-heavy sauce with a keto-friendly, low-carb alternative. This dish features tender chicken breast pieces cooked in a rich sauce made with soy sauce, ginger, and garlic, with a touch of sweetness from a sugar substitute. It’s a perfect meal for those who want a bold, Asian-inspired dish without the carbs.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 2 tablespoons soy sauce or coconut aminos
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 1 tablespoon stevia or erythritol (optional)
• 1 teaspoon garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon sesame oil
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 2 tablespoons chopped green onions (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 6-7 minutes, until they are browned and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the garlic, ginger, and sesame oil. Cook for 1-2 minutes until fragrant.
3. Add the soy sauce, water, rice vinegar, and sweetener (if using). Stir to combine and bring to a simmer. Let the sauce cook for 3-4 minutes to thicken slightly.
4. Return the chicken to the skillet and toss it in the sauce to coat evenly. Simmer for another 2-3 minutes to allow the flavors to meld.
5. Garnish with chopped green onions and sesame seeds before serving.

Keto Mongolian Chicken offers the savory, sweet, and slightly spicy flavors of traditional Mongolian chicken without the carbs. The homemade sauce, which uses a keto-friendly sweetener, creates a rich glaze that perfectly complements the tender chicken. The red pepper flakes add a hint of heat, while the sesame seeds and green onions provide a burst of flavor and texture. This dish is easy to prepare and makes a great dinner option for those following a keto diet. It’s flavorful, satisfying, and perfect for anyone craving a low-carb, Asian-inspired meal.

Keto Orange Chicken

Keto Orange Chicken is a delicious low-carb alternative to the classic sweet and tangy orange chicken. This version uses a sugar-free orange glaze made from fresh orange zest, juice, and a keto-friendly sweetener, perfectly complementing crispy chicken pieces. It’s a perfect dish for those who want to enjoy a healthier version of their favorite Chinese takeout while staying true to their keto diet.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup almond flour
• 2 large eggs, beaten
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 1/2 cup fresh orange juice
• 1 tablespoon orange zest
• 2 tablespoons soy sauce or coconut aminos
• 2 tablespoons rice vinegar
• 1 tablespoon stevia or erythritol (optional, for sweetness)
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon xanthan gum (optional, to thicken)
• 1 tablespoon sesame seeds (for garnish)
• 2 tablespoons chopped green onions (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Coat the chicken pieces in almond flour, then dip them into the beaten eggs.
2. In the same skillet, heat the sesame oil and cook the chicken pieces for about 5-7 minutes until golden and crispy. Remove the chicken from the skillet and set aside.
3. In a separate saucepan, combine the orange juice, orange zest, soy sauce, rice vinegar, stevia (if using), ginger, and garlic. Bring the sauce to a simmer over medium heat, and cook for 5-6 minutes, allowing it to thicken.
4. If desired, add xanthan gum to the sauce for a thicker consistency.
5. Return the cooked chicken to the skillet and pour the orange sauce over it. Toss to coat the chicken evenly and simmer for another 2-3 minutes.
6. Garnish with sesame seeds and chopped green onions before serving.

Keto Orange Chicken is a satisfying, tangy dish that combines crispy chicken with a fresh and flavorful orange glaze. The sweet, citrusy sauce complements the crunchy chicken perfectly, while the optional xanthan gum helps thicken the sauce for a luscious texture. This dish is a great way to indulge in the flavors of orange chicken without the carbs. The use of almond flour for the chicken’s crispy coating makes it a keto-friendly option, and the sesame seeds and green onions provide extra texture and freshness. It’s a wonderful choice for anyone on a keto diet who misses this takeout favorite.

Keto Szechuan Chicken

Keto Szechuan Chicken is a spicy, flavorful stir-fry packed with tender chicken breast, crunchy vegetables, and a rich, savory sauce. The dish is known for its bold flavors from the Szechuan peppercorns, soy sauce, and garlic. This low-carb version is perfect for those who want to enjoy the bold flavors of Chinese cuisine while staying on track with their keto lifestyle.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced thinly
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tablespoon soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon chili paste or hot sauce
• 1/2 teaspoon Szechuan peppercorns
• 1/4 cup chopped bell peppers (red, yellow, or green)
• 1/2 cup sliced mushrooms
• 1/2 cup chopped zucchini
• 1 tablespoon chopped green onions (for garnish)
• 1 tablespoon sesame seeds (optional, for garnish)

Instructions:

1. Heat the olive oil and sesame oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook for 5-6 minutes, stirring occasionally until browned and cooked through. Remove the chicken and set aside.
2. In the same skillet, add the garlic, ginger, and Szechuan peppercorns. Sauté for 1-2 minutes until fragrant.
3. Add the bell peppers, mushrooms, and zucchini to the skillet and cook for another 3-4 minutes until the vegetables begin to soften.
4. Add the soy sauce, rice vinegar, and chili paste or hot sauce. Stir to coat the vegetables and simmer for 2 minutes to allow the sauce to thicken slightly.
5. Return the cooked chicken to the skillet and toss everything together. Simmer for another 2-3 minutes to meld the flavors.
6. Garnish with green onions and sesame seeds before serving.

Keto Szechuan Chicken is an excellent choice for anyone who enjoys bold, spicy flavors. The Szechuan peppercorns provide a unique, tingling sensation that sets this dish apart, while the savory sauce ties everything together. With tender chicken, crunchy vegetables, and the perfect balance of heat and tang, this dish satisfies cravings for Asian-inspired cuisine without the carbs. It’s easy to make, low-carb, and packed with flavor, making it a perfect dinner option. Whether served on its own or with a side of cauliflower rice, Keto Szechuan Chicken will spice up any meal.

Keto Coconut Lime Chicken

Keto Coconut Lime Chicken combines the rich, creamy taste of coconut milk with the bright, zesty flavors of lime. The chicken is marinated in a tangy coconut-lime sauce, which infuses it with flavor, then grilled or baked to perfection. This dish is a great choice for anyone on a keto diet looking for a tropical-inspired meal that is both refreshing and satisfying.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup full-fat coconut milk
• 1 tablespoon lime juice
• Zest of 1 lime
• 1 tablespoon fish sauce
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon chopped cilantro (for garnish)
• Salt and pepper to taste

Instructions:

1. In a bowl, mix together the coconut milk, lime juice, lime zest, fish sauce, garlic, olive oil, salt, and pepper. Stir well to combine.
2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and marinate the chicken in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
3. Preheat the grill or oven to medium-high heat. If grilling, cook the chicken for 6-7 minutes per side. If baking, preheat the oven to 375°F (190°C) and bake the chicken for 20-25 minutes, until cooked through and the internal temperature reaches 165°F (74°C).
4. Remove the chicken from the heat and let it rest for 5 minutes before serving.
5. Garnish with fresh cilantro and serve with a side of roasted vegetables or a salad.

Keto Coconut Lime Chicken is a flavorful, tropical dish that combines the richness of coconut milk with the freshness of lime. The marinade infuses the chicken with a vibrant flavor, making each bite a burst of citrusy goodness. The chicken comes out tender and juicy, with a creamy, slightly tangy coating from the coconut milk. It’s perfect for a light but satisfying meal that’s both keto-friendly and packed with flavor. Whether served with roasted vegetables or a fresh salad, Keto Coconut Lime Chicken offers a refreshing escape from your usual dinner routine.

Keto Lemon Garlic Chicken Stir Fry

Keto Lemon Garlic Chicken Stir Fry is a zesty, savory dish that packs tons of flavor without the carbs. The combination of fresh lemon, garlic, and low-carb vegetables creates a bright and delicious stir fry, while the chicken breast adds a lean protein source. This stir fry is perfect for a quick, easy, and satisfying keto meal.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 tablespoon soy sauce or coconut aminos
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 cup bell peppers, sliced
• 1/2 cup zucchini, sliced into half-moons
• 1/4 cup onions, sliced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook for 5-7 minutes until golden and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
3. Add the bell peppers, zucchini, and onions to the skillet, and stir-fry for 3-4 minutes, until the vegetables are tender yet crisp.
4. Return the chicken to the skillet. Add the lemon zest, lemon juice, soy sauce, oregano, thyme, salt, and pepper. Stir everything together and cook for another 2-3 minutes to allow the flavors to meld.
5. Garnish with fresh parsley and serve.

Keto Lemon Garlic Chicken Stir Fry is a quick, flavorful meal that highlights the freshness of lemon and the savory taste of garlic. The chicken remains tender and juicy, while the vegetables add a crisp texture and vibrant color to the dish. The lemon and garlic combination delivers a bright, satisfying flavor that elevates the stir fry without adding carbs. This dish is perfect for a weeknight dinner or meal prep, as it’s not only quick and easy but also full of refreshing, delicious flavors. It’s a great way to enjoy a light, yet hearty, low-carb meal.

Keto Thai Basil Chicken

Keto Thai Basil Chicken is a spicy and aromatic dish that packs bold flavors from Thai herbs and spices, making it a perfect option for anyone following a keto lifestyle. The combination of chicken breast, fresh basil, fish sauce, and a touch of heat from chilies creates an unforgettable dish that’s easy to make and highly flavorful.

Ingredients:

• 2 boneless, skinless chicken breasts, chopped into bite-sized pieces
• 2 tablespoons olive oil
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce or coconut aminos
• 1 tablespoon lime juice
• 1 tablespoon brown erythritol or stevia
• 2 cloves garlic, minced
• 2-3 Thai bird chilies, sliced (adjust for heat)
• 1/4 cup fresh basil leaves, chopped
• 1/2 cup sliced bell peppers
• 1/2 cup sliced onions
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 6-7 minutes, or until browned and fully cooked. Remove the chicken and set aside.
2. In the same skillet, add the garlic and bird chilies. Sauté for 1-2 minutes until fragrant.
3. Add the bell peppers and onions, cooking for another 2-3 minutes until they soften slightly.
4. Return the chicken to the skillet and stir in the fish sauce, soy sauce, lime juice, and sweetener. Cook for 2-3 minutes, allowing the sauce to coat the chicken.
5. Add the fresh basil leaves and stir until the basil wilts and releases its aroma.
6. Season with salt and pepper, and serve immediately.

Keto Thai Basil Chicken is a flavorful, spicy, and aromatic dish that captures the essence of Thai cuisine without the carbs. The combination of fish sauce, soy sauce, and lime juice provides a savory and tangy base, while the fresh basil and chilies elevate the flavor with depth and heat. The chicken remains juicy, absorbing all the vibrant flavors from the sauce. This dish is ideal for anyone looking for an easy yet exciting low-carb meal with a bold, authentic taste. Whether served with cauliflower rice or on its own, Keto Thai Basil Chicken is sure to impress with its bright, spicy flavors.

Keto Chicken and Broccoli Stir Fry

Keto Chicken and Broccoli Stir Fry is a classic, low-carb dish that’s full of protein and fiber-rich vegetables. This simple stir fry is made with tender chicken breast, crisp broccoli, and a savory sauce that’s both satisfying and keto-friendly. It’s a great option for a healthy dinner that comes together in no time.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 1 tablespoon olive oil
• 2 cups broccoli florets
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon sesame seeds (for garnish)
• 2 tablespoons chopped green onions (for garnish)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook for 5-6 minutes, until browned and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the garlic and ginger. Sauté for 1 minute until fragrant.
3. Add the broccoli florets to the skillet, stir-fry for 3-4 minutes until they are crisp-tender.
4. Add the soy sauce, sesame oil, and rice vinegar to the skillet. Stir to combine, then return the chicken to the pan. Toss to coat everything evenly in the sauce and cook for another 2-3 minutes.
5. Season with salt and pepper to taste.
6. Garnish with sesame seeds and chopped green onions before serving.

Keto Chicken and Broccoli Stir Fry is a perfect, quick meal for anyone following a keto diet. The chicken is tender, while the broccoli adds crunch and texture, creating a satisfying combination. The savory soy sauce, sesame oil, and rice vinegar bring all the flavors together in a simple but delicious sauce. This stir fry is not only low in carbs, but it’s also packed with protein and fiber, making it a filling and nutritious choice. It’s an easy, healthy meal that can be made in under 30 minutes, making it a great option for busy weeknights or meal prep.

Note: More recipes are coming soon!