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Keto chicken crack slaw in a black bowl

Magical Keto Crack Slaw Low Carb Easy to Make


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5 from 1 review

  • Author: SueseaQPI
  • Total Time: 35 minutes
  • Yield: 8 one cup servings 1x

Description

Hello, fellow food enthusiasts, health-conscious readers, and keto aficionados! Today, I'm delighted to bring you a culinary masterpiece that I like to call keto chicken crack slaw. 

It combines the rich flavors of savory chicken, the crunch of cabbage, and the fiery kick of Sriracha. 


Ingredients

Units Scale
  • 1/2 cup of Low Sodium Soy Sauce
  • 1/4 cup of Water
  • 3 Tablespoons of Unseasoned Rice Vinegar
  • 1 Tablespoon of Honey
  • 1 Tablespoon of Hot Sauce
  • 1/2 Teaspoon of Garlic Paste
  • 1/2 Teaspoon of Ginger Paste
  • 1/2 Teaspoon of Sesame Oil
  • Cooking Spray - 4 Sprays - Avocado Oil recommended
  • 1 Round of Lean Ground Chicken or Beef
  • 1/4 Teaspoon of Sea Salt
  • 1/8 Teaspoon of Pepper
  • 2 Cloves of Garlic - Minced
  • 1 Teaspoon of Fresh Ginger - Minced
  • 2 cups of Shredded Cabbage
  • 1 cup of Shredded Carrots
  • 1/2 cup of Chopped Scallions - Whites and Greens separated.
  • 2 Eggs - Whisked
  • 1 Tablespoon of Low Sodium Soy Sauce
  • 1 Tablespoon of Unseasoned Rice Vinegar
  • 1 Tablespoon of Cilantro for Garnish


Instructions

  • In a small bowl, whisk together the first eight ingredients then set aside.
  •  Spray a large nonstick skillet of wok with the avocado oil spray and set over high heat. When warm, add the ground chicken to the pan breaking it up with a spatula. Season with salt, pepper, and cook until no longer pink, about 5-6 minutes.
  •  Add the garlic and ginger, and cook for about 30 seconds until fragrant, then set ground chicken to the side in a bowl.
  • Add the shredded cabbage, carrots, and whites of the scallions to the pan. Cook, stirring frequently, for 3-4 minutes, or until the vegetables are softened but still have a slight crunch.
  • Push the veggies to one side of the pan and add the whisked eggs to the empty side. Scramble the eggs until cooked through, then mix them with the veggies.
  • Stir in the remaining scallions, soy sauce, and rice vinegar. Cook for an additional 1 to 2 minutes, then add the ground chicken back to the pan to let the flavors meld together.
  • Taste and adjust seasoning with salt and pepper, as needed.
  • Drizzle the reserved sauce over the top, and garnish with fresh cilantro to Thai basil, if desired.
  • Serving size about 1 1/2 cups.

Notes

Nutritional information for this recipe is provided as a courtesy and is an estimate only. This information comes from an online calculator which attempts to provide accurate nutritional information. Varying factors such as product types and brands can change nutritional information in any given recipe. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe.

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Keto
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 110
  • Sugar: 2.4 g
  • Sodium: 101.1 mg
  • Fat: 3.9 g
  • Carbohydrates: 5.1 g
  • Protein: 13.8 g
  • Cholesterol: 41.4 mg