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If you’re following a ketogenic diet and craving the bold, rich flavors of Asian cuisine, you’re in for a treat!
Asian chicken dishes often feature a perfect balance of savory, sweet, and spicy notes, making them ideal for keto-friendly meals.
However, many traditional Asian recipes are loaded with sugar and high-carb ingredients.
The good news is that with a few tweaks, you can enjoy all the delicious tastes of your favorite Asian dishes without straying from your low-carb goals.
In this blog post, we’ve gathered over 33 keto-friendly Asian chicken recipes that will satisfy your taste buds while keeping your carb count in check.
From tangy and sweet chicken wings to spicy stir-fries, these recipes provide a variety of flavors and cooking methods, ensuring you’ll never get bored of keto meals again.
Whether you’re a fan of Chinese, Thai, Japanese, or Korean flavors, there’s something here for every palate.
So, grab your apron and get ready to explore a world of delicious keto Asian chicken recipes!
33+ Delicious Keto Asian Chicken Recipes to Try Today
Eating keto doesn’t mean you have to give up your favorite flavors.
With these 33+ keto Asian chicken recipes, you can continue enjoying the vibrant, bold dishes that are synonymous with Asian cuisine, all while staying on track with your low-carb lifestyle.
Each recipe offers a healthy twist on traditional dishes, using sugar-free ingredients, low-carb vegetables, and alternative sweeteners to keep things keto-friendly.
By experimenting with these recipes, you’ll be able to explore new tastes, textures, and cooking techniques without feeling deprived.
Whether you’re whipping up a quick weeknight dinner or meal prepping for the week ahead, these keto Asian chicken dishes will make your keto journey deliciously exciting.
So why not dive in and treat yourself to a flavorful, low-carb feast that you’ll want to make again and again?
Keto Asian Chicken Stir-Fry
A flavorful, low-carb stir-fry packed with tender chicken and a mix of fresh, crunchy vegetables. This recipe incorporates soy sauce, sesame oil, and ginger for an authentic Asian taste while keeping it keto-friendly. It’s the perfect weeknight meal when you’re craving something savory and satisfying, but without the carbs.
Ingredients:
- 2 chicken breasts, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon freshly grated ginger
- 2 garlic cloves, minced
- 1/2 cup bell peppers, thinly sliced
- 1/2 cup zucchini, sliced
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds
- Salt and pepper, to taste
Instructions:
- Heat olive oil and sesame oil in a large pan over medium-high heat.
- Add the sliced chicken and season with salt and pepper. Cook for 5-7 minutes, until golden brown and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add ginger and garlic. Stir for about 30 seconds until fragrant.
- Add bell peppers and zucchini, cooking for another 3-4 minutes until tender but still slightly crisp.
- Return the chicken to the pan and pour in soy sauce and rice vinegar. Stir to coat everything evenly.
- Cook for an additional 2 minutes until everything is well combined and heated through.
- Garnish with green onions and sesame seeds before serving.
This keto Asian chicken stir-fry is a vibrant, delicious dish that brings together the umami flavors of soy sauce and sesame oil, making it a savory and satisfying low-carb meal. The crisp veggies add a refreshing crunch, and the chicken remains juicy and tender throughout. It’s a perfect dish for meal prep or a quick dinner that feels indulgent yet aligns with your keto goals.
Keto Chicken Teriyaki
This keto-friendly version of the popular chicken teriyaki replaces sugary store-bought sauces with a homemade, low-carb alternative. Rich in flavors from soy sauce, garlic, and ginger, it’s a sweet-savory delight without the excess sugar. Paired with vegetables or cauliflower rice, it’s a complete keto meal.
Ingredients:
- 2 chicken thighs, boneless and skinless
- 1 tablespoon olive oil
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 tablespoon erythritol or other keto sweetener
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon freshly grated ginger
- 2 garlic cloves, minced
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water
- Green onions, for garnish
Instructions:
- Heat olive oil in a skillet over medium-high heat. Season the chicken thighs with salt and pepper, then cook them for 5-7 minutes per side until golden and fully cooked.
- While the chicken is cooking, combine soy sauce, erythritol, rice vinegar, sesame oil, ginger, and garlic in a small saucepan. Bring to a simmer over medium heat and cook for 3-5 minutes.
- If you prefer a thicker sauce, mix cornstarch and water in a small bowl, then slowly whisk it into the sauce. Let it simmer until it thickens to your desired consistency.
- Once the chicken is cooked, pour the teriyaki sauce over the chicken and simmer for another 2-3 minutes.
- Remove from heat and garnish with chopped green onions.
This keto chicken teriyaki recipe gives you that beloved sweet-salty balance, without the carbs found in traditional teriyaki sauce. The homemade sauce is full of flavor, and the chicken thighs turn out juicy and perfectly coated with the glossy, rich glaze. It’s an easy recipe that doesn’t compromise on taste and is ideal for anyone following a low-carb diet.
Keto Chinese Lemon Chicken
Keto Chinese lemon chicken offers a tangy, refreshing twist on the traditional dish, without all the added sugar. The citrusy lemon sauce is perfectly balanced with savory flavors and a hint of sweetness, creating a deliciously satisfying dish with crispy chicken pieces.
Ingredients:
- 2 chicken breasts, thinly sliced
- 1/4 cup almond flour (for coating)
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/4 cup chicken broth
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon erythritol (or preferred keto sweetener)
- 1 tablespoon butter
- 1/4 teaspoon xanthan gum (optional, for thickening)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Coat the chicken slices in almond flour, ensuring an even coat.
- Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden and crispy. Remove from the pan and set aside.
- In the same pan, add the lemon zest, lemon juice, chicken broth, soy sauce, and erythritol. Bring the sauce to a simmer.
- Stir in butter until the sauce thickens slightly, then add xanthan gum if you want the sauce to be thicker.
- Return the chicken to the skillet and coat it with the sauce. Let it cook for another 2-3 minutes until heated through.
- Season with salt and pepper to taste, then garnish with fresh parsley.
Keto Chinese lemon chicken is a delightful dish that showcases the bright, zesty flavors of lemon while remaining low-carb. The almond flour crust provides a crispy texture without the need for flour or breadcrumbs, and the tangy lemon sauce enhances the chicken’s natural juiciness. This is a refreshing, flavorful dish perfect for any meal, and it can easily be paired with keto-friendly sides like sautéed greens or cauliflower rice.
Keto Sesame Chicken
This keto sesame chicken recipe combines crispy chicken pieces coated in a deliciously sweet and savory sesame sauce. Made with low-carb ingredients, it provides the familiar deep flavors of sesame and garlic while staying within your keto-friendly eating goals. Perfect for a weeknight dinner, it pairs wonderfully with cauliflower rice or steamed veggies.
Ingredients:
- 2 chicken breasts, cubed
- 2 tablespoons olive oil
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon erythritol (or preferred sweetener)
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup water
- 1 tablespoon sesame seeds
- 1/4 cup green onions, chopped
- Salt and pepper, to taste
Instructions:
- Heat olive oil and sesame oil in a large pan over medium-high heat.
- Season the cubed chicken with salt and pepper, then add it to the pan. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove from the pan and set aside.
- In the same pan, add garlic and ginger, cooking for 30 seconds until fragrant.
- Add soy sauce, rice vinegar, erythritol, and water to the pan. Stir well to combine, then let the sauce simmer for 2-3 minutes.
- Return the cooked chicken to the pan, stirring to coat the chicken in the sauce. Cook for an additional 2 minutes until the sauce thickens and the chicken is well-coated.
- Garnish with sesame seeds and green onions before serving.
Keto sesame chicken delivers that satisfying crunch and irresistible sweet-salty sauce while sticking to a low-carb plan. The savory sesame oil and sesame seeds contribute to a wonderful nutty flavor, making this dish perfect for anyone who loves Asian-inspired meals. It’s easy to prepare and perfect for serving up a hearty, yet healthy, dinner.
Keto Chicken Adobo
This keto-friendly version of the Filipino classic, Chicken Adobo, packs bold flavors without the carbs. The chicken is simmered in a rich mixture of soy sauce, vinegar, garlic, and bay leaves, delivering an authentic taste that’s tangy, savory, and slightly aromatic. It’s a filling, flavorful dish perfect for a low-carb diet.
Ingredients:
- 2 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1/4 cup apple cider vinegar
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon peppercorns
- 1/4 cup chicken broth
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
- Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin side down, and cook for about 5 minutes until the skin is crispy and golden. Flip and cook the other side for 5 more minutes.
- In a bowl, mix the soy sauce, apple cider vinegar, minced garlic, bay leaves, and peppercorns. Pour the mixture over the chicken in the skillet.
- Add the chicken broth to the skillet and stir to combine. Bring to a simmer, then cover and cook for 25-30 minutes, until the chicken is tender and fully cooked.
- Remove the lid and continue to simmer for an additional 5 minutes to thicken the sauce.
- Season with salt to taste and garnish with fresh cilantro before serving.
Keto Chicken Adobo offers a rich, tangy flavor profile that’s full of umami, with the savory chicken absorbing all the delicious marinated sauce. This dish is perfect for meal prepping, and its depth of flavor comes from the combination of vinegar, soy sauce, garlic, and bay leaves, making it a satisfying meal on any keto diet.
Keto Thai Chicken Curry
This keto Thai chicken curry is rich, creamy, and full of aromatic spices. The coconut milk adds a luxurious texture, while the combination of curry paste, ginger, and lime creates a vibrant, flavorful dish. It’s a simple recipe with a burst of authentic Thai flavors that works perfectly within a low-carb lifestyle.
Ingredients:
- 2 chicken breasts, cubed
- 1 tablespoon olive oil
- 1 tablespoon red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup chicken broth
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1/4 cup cilantro, chopped
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- Salt and pepper, to taste
- Lime wedges, for serving
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the cubed chicken, seasoning with salt and pepper, and cook for 5-7 minutes, until browned and cooked through. Remove and set aside.
- In the same skillet, add red curry paste and ginger. Stir for 30 seconds to toast the spices.
- Add the coconut milk, chicken broth, fish sauce, turmeric, and cumin to the pan. Stir to combine and bring to a simmer.
- Return the chicken to the pan and let it simmer in the curry sauce for 10-15 minutes, until the sauce thickens slightly.
- Add lime juice and adjust seasoning if needed.
- Garnish with fresh cilantro and serve with lime wedges.
Keto Thai chicken curry is a perfect blend of rich coconut milk, aromatic spices, and tangy lime, giving you a creamy and satisfying dish that’s low in carbs. The red curry paste and ginger create a deliciously warm, spicy base, while the coconut milk adds a luxurious texture. This dish pairs wonderfully with steamed vegetables or cauliflower rice, making it an excellent keto-friendly option for a comforting meal.
Keto General Tso’s Chicken
This keto-friendly version of General Tso’s chicken keeps the bold flavors of the traditional dish but eliminates the sugar and cornstarch to keep it low-carb. The chicken is coated in a flavorful sauce made with soy sauce, garlic, ginger, and a touch of sweetener, offering the perfect balance of savory and spicy. This dish is a great option for anyone craving a takeout-inspired meal without the carbs.
Ingredients:
- 2 chicken breasts, cut into bite-sized pieces
- 1/4 cup almond flour (for coating)
- 1/4 cup coconut flour (for coating)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon erythritol or another keto sweetener
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon chili paste or crushed red pepper flakes
- 1 tablespoon sesame oil
- 1 tablespoon water
- 2 teaspoons cornstarch (optional for thickening)
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions:
- In a bowl, mix almond flour and coconut flour. Coat the chicken pieces in the flour mixture, making sure they’re evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add the coated chicken pieces and cook for 5-7 minutes until crispy and golden. Remove the chicken from the pan and set aside.
- In the same pan, add garlic, ginger, and chili paste. Cook for about 30 seconds until fragrant.
- Add soy sauce, rice vinegar, erythritol, sesame oil, and water to the pan. Stir to combine and bring to a simmer.
- If you prefer a thicker sauce, mix cornstarch with a little water and stir it into the sauce. Let it simmer for 2-3 minutes to thicken.
- Return the chicken to the pan and toss it in the sauce until evenly coated.
- Garnish with chopped green onions and sesame seeds before serving.
This keto General Tso’s chicken recipe delivers all the bold flavors you love in the classic dish without the excess carbs. The almond and coconut flour coating gives the chicken the crispy texture you desire, while the savory, slightly sweet sauce packs a punch of flavor. It’s a perfect meal to satisfy your Chinese takeout cravings while staying low-carb.
Keto Orange Chicken
Keto orange chicken brings the tangy, citrusy flavors of traditional orange chicken without the added sugars. With a zesty orange sauce made from fresh orange zest and juice, and a keto-friendly thickener, this dish tastes just as indulgent and satisfying as the original but with none of the carbs.
Ingredients:
- 2 chicken breasts, cubed
- 1/4 cup almond flour (for coating)
- 2 tablespoons olive oil
- 1/4 cup soy sauce (or tamari for gluten-free)
- Zest and juice of 1 large orange
- 2 tablespoons erythritol or keto sweetener
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon xanthan gum (optional, for thickening)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
- In a bowl, coat the chicken cubes with almond flour, ensuring an even coat.
- Heat olive oil in a large pan over medium-high heat. Add the coated chicken and cook for 5-7 minutes, until golden brown and crispy. Remove the chicken from the pan and set aside.
- In the same pan, add garlic, ginger, and orange zest. Stir for about 30 seconds until fragrant.
- Add soy sauce, orange juice, erythritol, chicken broth, and apple cider vinegar. Stir well to combine.
- If you want a thicker sauce, dissolve xanthan gum in a little water and whisk it into the sauce. Simmer for another 3-5 minutes, until the sauce thickens.
- Return the chicken to the pan and toss to coat in the sauce. Let it simmer for another 2-3 minutes.
- Season with salt and pepper to taste, and garnish with chopped cilantro before serving.
This keto orange chicken is bursting with citrus flavor, and the almond flour gives the chicken that crispy, satisfying crunch without any carbs. The orange sauce is tangy, sweet, and savory, making it a deliciously keto-friendly option for anyone craving a sweet and sour dish. Pair it with steamed broccoli or cauliflower rice for a complete, satisfying meal.
Keto Spicy Thai Basil Chicken
Keto spicy Thai basil chicken is a flavorful, aromatic dish that features tender chicken stir-fried with fresh basil, garlic, and Thai chili peppers. The spicy and savory flavors, paired with the freshness of basil, make this a standout dish for anyone on a low-carb diet. It’s perfect for anyone who enjoys bold and spicy food with a hint of herbal sweetness.
Ingredients:
- 2 chicken breasts, thinly sliced
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 2-3 Thai bird’s eye chilies, chopped (adjust to your spice preference)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon stevia or erythritol (optional, for sweetness)
- 1 cup fresh basil leaves, chopped
- 1/4 cup bell peppers, thinly sliced
- Salt and pepper, to taste
Instructions:
- Heat olive oil in a large pan over medium-high heat. Add the garlic and chopped chilies, cooking for about 30 seconds until fragrant.
- Add the sliced chicken to the pan and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and fully cooked.
- Stir in the soy sauce, fish sauce, oyster sauce, and stevia or erythritol (if using). Cook for another 2 minutes, allowing the sauce to coat the chicken.
- Add the sliced bell peppers and basil leaves, and stir to combine. Cook for 1-2 more minutes until the basil wilts and the peppers are tender but still crisp.
- Season with salt and pepper to taste, and serve.
Keto spicy Thai basil chicken is the perfect combination of heat, savory flavors, and the fragrant, slightly peppery taste of fresh basil. The dish has a spicy kick from the Thai chilies and the umami from the soy and fish sauces, making it a delicious and bold option for a keto-friendly meal. Serve it with cauliflower rice or a side of keto-friendly vegetables for a complete meal.
Keto Mongolian Chicken
This keto Mongolian chicken recipe brings the sweet and savory flavors of Mongolian beef to your low-carb table. With a rich, garlic-ginger sauce, tender chicken, and a hint of sweetness from a keto-friendly sweetener, this dish delivers the flavors you love without the added carbs. It’s a quick, one-pan dish that’s perfect for a satisfying dinner.
Ingredients:
- 2 chicken breasts, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon erythritol or another keto sweetener
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup green onions, chopped
- 1 teaspoon sesame seeds
- Salt and pepper, to taste
Instructions:
- Heat olive oil and sesame oil in a large pan over medium-high heat.
- Add the chicken slices and season with salt and pepper. Cook for 5-7 minutes until golden brown and cooked through.
- In a small bowl, mix together soy sauce, fish sauce, rice vinegar, erythritol, garlic, and ginger.
- Pour the sauce mixture over the chicken and bring to a simmer. Cook for an additional 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
- Stir in chopped green onions and sesame seeds, then remove from heat.
- Serve immediately, garnished with more green onions and sesame seeds if desired.
This keto Mongolian chicken is packed with flavors of garlic, ginger, and soy sauce, bringing a delicious, sweet-savory profile to your keto meal. The low-carb sauce gives the dish a rich and glossy finish, and the chicken stays tender and juicy. It’s a perfect choice for anyone craving a quick, easy-to-make Asian-inspired dish that won’t derail their keto goals.
Keto Chicken Satay
This keto chicken satay features tender chicken marinated in a rich, flavorful peanut sauce that’s completely low-carb. It’s a classic Indonesian dish with a keto twist, and it’s perfect for grilling or baking. Served with a creamy peanut dipping sauce, it’s a delicious and satisfying meal that can easily be served as an appetizer or main course.
Ingredients:
- 2 chicken breasts, cut into strips
- 2 tablespoons olive oil
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon lime juice
- 1 tablespoon erythritol or keto sweetener
- 1 teaspoon turmeric powder
- 1 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/4 cup peanut butter (unsweetened)
- 1/4 cup coconut milk
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon fresh cilantro, chopped (for garnish)
Instructions:
- In a bowl, mix olive oil, soy sauce, lime juice, erythritol, turmeric, cumin, and coriander. Add the chicken strips and marinate for at least 30 minutes in the refrigerator.
- While the chicken marinates, prepare the peanut dipping sauce by mixing peanut butter, coconut milk, soy sauce, and a pinch of salt in a small saucepan. Heat over low heat, stirring until smooth and creamy.
- Preheat your grill or grill pan over medium-high heat.
- Thread the marinated chicken strips onto skewers and grill for 4-6 minutes per side until the chicken is cooked through and slightly charred.
- Serve the chicken satay with the peanut dipping sauce and garnish with fresh cilantro.
Keto chicken satay is an easy and flavorful dish that offers a satisfying crunch from the grilled chicken combined with the creamy, slightly spicy peanut dipping sauce. It’s a great meal for a light lunch, dinner, or even as a party appetizer. This recipe gives you the authentic taste of Indonesian satay while keeping it completely keto-friendly.
Keto Lemon Garlic Chicken Thighs
Keto lemon garlic chicken thighs are a juicy, flavorful dish with a tangy, savory twist. The combination of lemon, garlic, and fresh herbs makes for a bright and aromatic flavor profile that pairs perfectly with crispy chicken thighs. This dish is simple to prepare, making it ideal for a weeknight dinner that delivers a lot of flavor with minimal effort.
Ingredients:
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- Zest and juice of 1 lemon
- 1 tablespoon fresh thyme or rosemary, chopped
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon butter (optional)
Instructions:
- Preheat your oven to 400°F (200°C).
- Season the chicken thighs with salt, pepper, paprika, and fresh herbs.
- Heat olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken thighs, skin side down, and cook for 5-7 minutes until the skin is crispy and golden brown.
- Flip the chicken thighs and add minced garlic, lemon zest, and lemon juice to the skillet. Cook for another 2 minutes to infuse the flavors.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the oven and stir in butter (optional) for extra richness.
- Serve the chicken with the pan juices and garnish with extra lemon slices and herbs.
Keto lemon garlic chicken thighs are the perfect combination of crispy skin and juicy meat, with a zesty lemon and garlic flavor that’s both bright and savory. The addition of fresh herbs makes it even more aromatic, and the pan juices add a touch of richness to the dish. This recipe is both simple and satisfying, making it a great addition to your keto meal rotation.
Keto Honey Soy Chicken
Keto honey soy chicken offers a sweet-savory flavor profile using a sugar-free honey substitute, making it an excellent choice for anyone on a low-carb diet. With its tender chicken cooked in a savory sauce of soy sauce, ginger, and garlic, this dish combines delicious Asian flavors while keeping the carbs low. Perfect for a weeknight dinner, it’s sure to satisfy your cravings for something sweet and salty.
Ingredients:
- 2 chicken breasts, cut into strips
- 2 tablespoons olive oil
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sugar-free honey or erythritol-based syrup
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon crushed red pepper flakes (optional for heat)
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds (for garnish)
- Green onions, chopped (for garnish)
Instructions:
- Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5-7 minutes, until browned and fully cooked. Remove the chicken and set aside.
- In the same skillet, add garlic and ginger. Cook for 30 seconds until fragrant.
- Add soy sauce, sugar-free honey, apple cider vinegar, and crushed red pepper flakes to the pan. Stir to combine and bring to a simmer.
- Let the sauce cook for 3-5 minutes until it thickens slightly.
- Return the chicken to the skillet and toss it in the sauce until evenly coated. Cook for an additional 2 minutes.
- Drizzle with sesame oil and garnish with sesame seeds and green onions before serving.
Keto honey soy chicken provides the perfect balance of sweet and savory without the sugar and excess carbs. The rich sauce coats the tender chicken, offering a satisfying depth of flavor. It’s an easy, quick-to-make meal that’s perfect for anyone on a keto diet and craving a sweet-savory dish.
Keto Thai Red Curry Chicken
Keto Thai red curry chicken is a fragrant, aromatic dish that’s rich in flavor but light on carbs. The full-fat coconut milk and red curry paste create a creamy, spicy sauce that perfectly coats tender chicken, making it a comforting yet low-carb meal. This dish is also packed with delicious Thai herbs and spices, making it a great choice for anyone craving authentic Thai cuisine while maintaining a keto lifestyle.
Ingredients:
- 2 chicken breasts, cubed
- 2 tablespoons olive oil
- 2 tablespoons red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/2 cup bell peppers, sliced
- 1/4 cup fresh basil, chopped
- Salt and pepper, to taste
- Lime wedges, for serving
Instructions:
- Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook for 5-7 minutes, until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add garlic, ginger, and red curry paste. Stir for about 1 minute until fragrant.
- Add coconut milk, chicken broth, fish sauce, and lime juice. Stir to combine and bring the sauce to a simmer.
- Add the bell peppers and cook for 3-4 minutes, until tender.
- Return the chicken to the skillet, stirring to coat the chicken in the curry sauce. Let it simmer for another 5 minutes to let the flavors meld.
- Season with salt and pepper to taste, and garnish with fresh basil and lime wedges before serving.
Keto Thai red curry chicken is creamy, spicy, and packed with aromatic flavors that come from the combination of coconut milk, curry paste, and fresh herbs. The richness of the coconut milk paired with the tangy lime makes for a flavorful, satisfying dish that is both comforting and keto-friendly. It’s a great way to enjoy Thai cuisine without the carbs.
Keto Crispy Lemon Pepper Chicken Wings
These keto crispy lemon pepper chicken wings are a game-changing dish for anyone following a low-carb diet. The wings are baked to perfection with a crispy, golden exterior, while the lemon and pepper seasoning gives them a refreshing and tangy flavor. This recipe is perfect for an appetizer, snack, or as part of a low-carb dinner.
Ingredients:
- 10-12 chicken wings, tips removed
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, toss the chicken wings with olive oil, lemon zest, lemon juice, black pepper, garlic powder, onion powder, and salt until evenly coated.
- Arrange the wings in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until the wings are crispy and golden brown.
- Once done, remove the wings from the oven and let them rest for a few minutes.
- Garnish with fresh chopped parsley and serve with a side of keto-friendly dipping sauce.
Keto crispy lemon pepper chicken wings are a flavorful, zesty treat that’s perfect for anyone on a low-carb diet. The wings are crisped up perfectly in the oven while the lemon pepper seasoning gives them a refreshing tang. These wings are not only a great appetizer but also a satisfying keto-friendly meal. They are sure to be a hit for any occasion.
Keto Sesame Chicken
Keto sesame chicken offers a crispy, savory bite with a rich, sweet, and tangy sauce that’s completely low-carb. This dish features juicy chicken pieces coated in a flavorful sesame sauce made with tamari, ginger, and garlic, giving you the perfect combination of texture and taste. It’s a quick and easy keto meal that delivers the flavors of your favorite Chinese takeout without the carbs.
Ingredients:
- 2 chicken breasts, cut into bite-sized pieces
- 1/4 cup almond flour (for coating)
- 1 tablespoon sesame oil
- 2 tablespoons tamari (or soy sauce for non-gluten-free)
- 1 tablespoon apple cider vinegar
- 1 tablespoon erythritol or keto sweetener
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons sesame seeds (for garnish)
- Green onions, chopped (for garnish)
Instructions:
- Preheat your oven to 400°F (200°C). Coat the chicken pieces in almond flour until evenly covered.
- Heat sesame oil in a skillet over medium-high heat. Add the coated chicken pieces and cook for 6-8 minutes, turning occasionally, until golden brown and crispy.
- In a small bowl, whisk together tamari, apple cider vinegar, erythritol, ginger, and garlic. Pour this sauce over the cooked chicken and stir to coat.
- Let the chicken simmer in the sauce for 2-3 minutes until the sauce thickens.
- Garnish with sesame seeds and chopped green onions before serving.
Keto sesame chicken is a great way to enjoy a flavorful, crunchy dish while sticking to your low-carb goals. The almond flour coating creates the crispy texture, while the sesame oil and tamari give the sauce a rich depth of flavor. With a touch of sweetness from the erythritol, this recipe serves as a perfect dinner for those craving Chinese-style chicken without the added sugars and carbs.
Keto Sweet and Sour Chicken
Keto sweet and sour chicken offers the same tangy, slightly sweet flavors you love from traditional sweet and sour chicken but with a low-carb twist. This dish features tender chicken tossed in a sugar-free sweet and sour sauce made with apple cider vinegar, tamari, and a keto sweetener. It’s a perfect choice for those who want a healthier, low-carb version of a classic takeout favorite.
Ingredients:
- 2 chicken breasts, cut into bite-sized cubes
- 1/4 cup almond flour (for coating)
- 1/4 cup coconut flour (for coating)
- 2 tablespoons olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons tamari (or soy sauce for gluten-free)
- 2 tablespoons erythritol or keto sweetener
- 1/4 cup tomato paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup bell peppers, diced (optional)
- 1/4 cup onions, diced (optional)
Instructions:
- In a shallow bowl, combine almond flour and coconut flour. Coat the chicken cubes in the flour mixture, ensuring each piece is well-coated.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken cubes and cook for 5-7 minutes until golden and crispy. Remove the chicken from the pan and set aside.
- In the same pan, combine apple cider vinegar, tamari, erythritol, tomato paste, garlic powder, and onion powder. Stir well and bring to a simmer over medium heat.
- Let the sauce cook for 2-3 minutes until it thickens slightly.
- Return the chicken to the pan and toss it in the sauce. Add the diced bell peppers and onions if desired, cooking for another 2-3 minutes until the veggies are tender.
- Serve hot, and enjoy this tangy keto sweet and sour chicken.
This keto sweet and sour chicken is bursting with the same bold flavors you expect from the classic dish, minus the sugar and carbs. The crispy chicken combined with the tangy, slightly sweet sauce gives you the perfect balance of flavor. It’s an easy and satisfying low-carb meal that can be enjoyed on its own or with a side of cauliflower rice.
Keto Teriyaki Chicken
Keto teriyaki chicken brings the sweet-savory flavor of traditional teriyaki sauce to your low-carb diet. This recipe uses a sugar-free alternative to sweeten the sauce, while tamari and garlic provide that deep, savory umami. The chicken is marinated and cooked in the sauce, making it flavorful and tender, with a perfect glaze that makes every bite irresistible.
Ingredients:
- 2 chicken breasts, cut into strips
- 2 tablespoons olive oil
- 2 tablespoons tamari (or soy sauce for gluten-free)
- 1 tablespoon rice vinegar
- 2 tablespoons erythritol or keto sweetener
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds (for garnish)
- Green onions, chopped (for garnish)
Instructions:
- In a bowl, combine tamari, rice vinegar, erythritol, garlic, ginger, and sesame oil. Stir to combine.
- Add the chicken strips to the marinade and let them sit for 30 minutes to an hour, allowing the flavors to infuse.
- Heat olive oil in a skillet over medium-high heat. Add the marinated chicken strips and cook for 6-8 minutes until the chicken is cooked through and slightly browned.
- Pour the remaining marinade over the chicken and let it simmer for 2-3 minutes until it thickens into a glaze.
- Garnish with sesame seeds and green onions before serving.
Keto teriyaki chicken is a simple yet flavorful dish that delivers the sweetness and umami of classic teriyaki without the carbs. The marinade gives the chicken a rich, delicious flavor that caramelizes as it cooks, leaving you with a savory-sweet dish that’s both satisfying and keto-friendly. This dish is perfect served with a side of cauliflower rice or stir-fried vegetables for a complete meal.
Keto Kung Pao Chicken
Keto Kung Pao chicken is a classic Chinese stir-fry dish that’s bold, spicy, and packed with flavor. This recipe uses a low-carb version of the traditional sauce, making it keto-friendly while still delivering the signature taste of Kung Pao chicken. The chicken is paired with crunchy peanuts, bell peppers, and a tangy, slightly spicy sauce that ties everything together perfectly.
Ingredients:
- 2 chicken breasts, diced into bite-sized pieces
- 2 tablespoons olive oil
- 1/4 cup peanuts (unsalted)
- 1 bell pepper, diced
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons tamari (or soy sauce for non-gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon erythritol or keto sweetener
- 1 tablespoon chili paste or Sriracha (adjust to desired spice level)
- 1/2 teaspoon ground pepper
- 1 teaspoon sesame oil
- Green onions, chopped (for garnish)
Instructions:
- Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and cook for 6-7 minutes, until browned and fully cooked. Remove the chicken from the pan and set aside.
- In the same pan, add garlic, ginger, bell pepper, and onion. Stir-fry for about 2-3 minutes until the vegetables are tender.
- In a small bowl, mix tamari, rice vinegar, erythritol, chili paste, and ground pepper.
- Return the chicken to the pan and pour the sauce over it. Stir well to coat the chicken and vegetables evenly in the sauce.
- Add peanuts to the mixture and cook for an additional 2-3 minutes, allowing the sauce to thicken.
- Drizzle with sesame oil and garnish with chopped green onions before serving.
Keto Kung Pao chicken is a savory, spicy, and satisfying dish that offers the perfect balance of heat, umami, and crunch. The peanuts add texture while the low-carb sauce keeps the dish flavorful without the added sugars. This quick stir-fry is ideal for anyone who loves bold flavors and is looking to enjoy a keto-friendly version of their favorite Chinese takeout.
Keto Baked Orange Chicken
Keto baked orange chicken provides a healthier, low-carb alternative to the popular orange chicken you’d find at your favorite Chinese restaurant. This version uses a sugar-free orange sauce and almond flour for a crispy exterior, making it a delicious and keto-friendly option for anyone craving this sweet, tangy classic.
Ingredients:
- 2 chicken breasts, cut into bite-sized pieces
- 1/4 cup almond flour
- 2 tablespoons olive oil
- 1/4 cup tamari (or soy sauce for non-gluten-free)
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons erythritol or keto sweetener
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional for heat)
- Sesame seeds, for garnish
- Green onions, chopped (for garnish)
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Coat the chicken pieces in almond flour, ensuring each piece is fully covered.
- Heat olive oil in a large skillet over medium-high heat. Add the coated chicken and cook for 4-5 minutes, turning until golden and crispy on all sides.
- While the chicken is cooking, combine tamari, orange juice, erythritol, rice vinegar, ginger, garlic powder, and red pepper flakes in a saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes until the sauce thickens slightly.
- Once the chicken is crispy, transfer it to the prepared baking sheet and drizzle with the orange sauce. Toss the chicken to ensure it’s evenly coated.
- Bake for 10-12 minutes in the oven, allowing the sauce to caramelize and the chicken to cook through.
- Garnish with sesame seeds and green onions before serving.
Keto baked orange chicken is a perfect combination of tangy, sweet, and savory flavors, with a crispy chicken coating that’s completely low-carb. The orange sauce adds a refreshing sweetness without the sugar, making this dish a perfect choice for anyone on a keto diet looking for a tasty takeout-inspired meal.
Keto Chicken Teriyaki Stir-Fry
Keto chicken teriyaki stir-fry is a healthy, low-carb version of the beloved teriyaki chicken stir-fry, packed with vibrant vegetables and a rich, flavorful sauce. This dish combines tender chicken with a savory-sweet keto teriyaki sauce, making it a great option for a quick and easy dinner that’s both delicious and nutritious.
Ingredients:
- 2 chicken breasts, sliced into thin strips
- 2 tablespoons olive oil
- 1/2 cup broccoli florets
- 1/2 bell pepper, sliced
- 1/2 zucchini, sliced
- 1 tablespoon sesame oil
- 1 tablespoon tamari (or soy sauce for non-gluten-free)
- 2 tablespoons apple cider vinegar
- 1 tablespoon erythritol or keto sweetener
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame seeds (for garnish)
- Green onions, chopped (for garnish)
Instructions:
- Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5-7 minutes until browned and cooked through. Remove the chicken and set aside.
- In the same skillet, add broccoli, bell pepper, and zucchini. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
- In a small bowl, combine sesame oil, tamari, apple cider vinegar, erythritol, garlic, and ginger. Pour this mixture into the skillet and bring to a simmer.
- Return the chicken to the skillet and toss everything together, cooking for an additional 2-3 minutes to coat the chicken and vegetables with the teriyaki sauce.
- Garnish with sesame seeds and chopped green onions before serving.
Keto chicken teriyaki stir-fry is an easy and flavorful dish that provides a satisfying low-carb meal with vibrant vegetables and a rich teriyaki sauce. The combination of sesame oil, tamari, and a touch of sweetness from erythritol creates the perfect balance of flavors without the carbs. This dish is great for a weeknight dinner or meal prep and pairs perfectly with cauliflower rice for a complete keto meal.
Note: More recipes are coming soon!
