When you want a quick, easy, and amazingly delicious meal, this low carb Asian chicken skillet will always satisfy! Enjoy!
My family loves this low carb Asian chicken skillet which is true comfort food! You’ll be amazed at the depth of flavor achieved in this dish, which comes together in less than 45 minutes. I hope you and your family enjoy this one skillet meal as much as we do!
Let’s talk about our chicken and vegetables!
I used chicken breasts for this dish. If you’d like, you could use boneless chicken thighs or a mixture of chicken breasts and thighs. The nutritional value listed for this dish is based on using only chicken breasts, so your numbers will be different if you use thighs. I love the color combination of combining green and red bell peppers, so that’s what I added to this dish. You can use any color or color combination of peppers for your dish. Last, I used yellow onions, but white or red onions could be substituted. You could even use a combination of different onions as that would make for a pretty presentation too!
Is this low carb Asian chicken skillet difficult to make?
This is a quick and incredibly easy dish to make. It takes just a handful of ingredients and is all made in one skillet! For the best results, you’ll want to cut your chicken into similar sized pieces. Same goes for your pepper and onion slices. I used a large skillet and cooked my chicken in two batches. After cooking all your chicken and removing it to a plate, you’ll want to make sure you don’t drain any of the juice from the skillet. This is what we’ll saute our vegetables in and part of what makes this dish so delicious. You can make this dish according to your preference and cook the peppers and onions until they’re tender or cook them less for a crisper option. Once you add the tamari, toasted sesame oil, and chicken to the veggies, just cook until all is heated through!
How can I serve this low carb Asian chicken skillet?
This is an awesome stand-alone dish that can be eaten as is. You can make an incredible salad by topping some lettuce or spinach with some of this chicken and vegetable mixture. It also makes for a fun lettuce wrap! You can always serve this with some cauliflower rice or with your favorite keto noodles. A couple good options include shirataki noodles or Palmini noodles. If you’d like, you could serve this dish with some keto soup, stew, or even chili! Another option is to serve this chicken skillet with a couple fun appetizers!
Here are some keto appetizers that would pair nicely with this Asian chicken skillet!
Baked Keto Zucchini Coins with Garlic Aioli
Blistered Shishito Peppers with Keto Lime Aioli
Keto Mini Salami Cup Appetizers
Low Carb Dilly Cucumber Rounds
Helpful Hints:
*You’ll want to cut your chicken into similar sized pieces.
*If needed, cook your chicken in batches.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***Remember, O LORD, Your tender mercies and Your lovingkindnesses, For they are from of old. Psalm 25:6***
Low Carb Asian Chicken Skillet
When you want a quick, easy, and amazingly delicious meal, this low carb Asian chicken skillet will always satisfy! Enjoy!
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 pounds chicken breast, sliced
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 small green pepper, sliced
- 1 small red pepper, sliced
- 1 cup sliced onion
- 1½ tablespoons tamari
- 1 tablespoon toasted sesame oil
Instructions
1. In a large skillet, over medium high heat, add butter and olive oil.
2. In a medium bowl, add sliced chicken. Add garlic powder, salt, and pepper. Toss to coat chicken evenly with seasonings.
3. Once butter is melted and skillet is hot, saute chicken until cooked through. Work in batches, if necessary. Remove chicken to a plate. Do not drain skillet.
4. Add peppers and onions to skillet. Saute for 5-7 minutes, or to desired crispness.
5. Return chicken to pan. Add tamari and toasted sesame oil. Toss to combine ingredients.
6. Saute until heated through. Serve immediately.
Nutrition Information:
Yield: 6 Servings Serving Size: 1Amount Per Serving: Calories: 330Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 134mgSodium: 557mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 2gProtein: 48g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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