Spicy Chicken Fusion Bowl


These chicken thighs come out so good & the tangy slaw, express pickled onions, and creamy zesty sauce takes it to the TOP! Use regular rice or  high protein low carb rice for an additional 20g protein a serving!

Here’s how I made it:

1️⃣ Add 2 lb chicken thighs to a bowl, drizzle with 1 tbsp avocado or olive oil, 2 tbsp soy sauce, & 2 tbsp rice vinegar. Season with 2 generous pinches of salt & pepper, 1/2 tbsp each of 5 spice, garlic powder, onion powder, & chipotle powder, and finally, 1/2 tsp cayenne powder for a kick. Mix well & let marinate for 30mins.

2️⃣ While that’s going, get the express pickled onions going. Thinly slice 1 red onion. Add it to a bowl with the juice of 2 limes, pinch of salt, & 1 tbsp chile lime seasoning. Mix well, let it sit, & stir every few mins.

3️⃣ Make your slaw by shredding 1/2 small purple cabbage and 3 carrots. thinly slice 3 Persian cucumbers, chop a large handful of fresh cilantro & dice 2 scallions. Add to a bowl.

4️⃣ For the slaw sauce, mix 5 tbsp mayo, 1.5 tbsp sriracha, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey or powdered monkfruit, 1 tsp minced garlic, & the juice of 1 lime. Toss most of the sauce into the slaw & save some for later.

5️⃣ Cook your chicken by heating a pan to medium. Add chicken & cook for 3 mins on the first side, flip, cover, & cook for another 7 mins. Flip again, cover, and turn off the heat. Let it sit for a few mins to so the juices distribute evenly

6️⃣ Prepare your base. I used my Kaizen rice to keep this high-protein & low-carb, but regular rice, quinoa, or cauli rice work!

7️⃣ Now, assemble your bowls! Add your Kaizen rice base, some slaw, sliced chicken, pickled onions, drizzle with a spoon or two of reserved sauce, fresh cilantro, sesame seeds & avo.

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