Keto Thai Chicken & Coleslaw | Low-Carb, High Flavor!

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: almonds

Sunflower seeds provide a nut-free option while maintaining crunch.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: coconut aminos

Coconut aminos is a soy-free alternative with a similar flavor.

Season the chicken breast with olive oil and mix it up, then cover and let it marinate for 1 to 2 hours.

Sear the marinated chicken breast on medium-high heat for about 2 to 3 minutes on each side.

Put the seared chicken in the oven until it reaches an internal temperature of 165°F.

Cut up the purple cabbage, peeling off the backs and thinly slicing it.

Cut and thinly slice the green cabbage.

Add water and salt to wash the cabbage, letting it sit for 5 minutes before rinsing it out three times.

Peel the carrots, rinse them, and then shred them using the peeler.

Roughly chop the cashews.

Thinly slice the serrano peppers, using only one due to its spiciness.

Slice the basil.

Grate the ginger.

Squeeze half a lime into a bowl for the dressing.

Add half a teaspoon of fish sauce and half a teaspoon of sesame oil to the bowl.

Add two teaspoons of soy sauce and four teaspoons of honey to the dressing.

Add the grated ginger and 2 tablespoons of smooth peanut butter to the dressing and mix it up.

Add the red cabbage to the dressing.

Add the green cabbage to the dressing.

Add the shredded carrots to the dressing.

Add the sliced basil and serrano peppers to the dressing.

Add the chopped cashews to the dressing.

Mix everything together until well incorporated.

Plate the chicken from the oven and serve it with the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens