Keto Kung Pao Chicken – Chinese Keto Chicken | Keto Recipes | Keto Meals and Recipes

Welcome to keto meals and recipes dot com As I've mentioned before, my mother was a European trained chef, so we had many wonderful European meals

But when my mother wanted a night out she always asked to go to a Chinese restaurant because she really loved Chinese food, and since that time I have long enjoyed going to a Chinese restaurant for lunch or dinner However, on a keto diet, going to most Chinese restaurants is not a possibility, because of all the non keto ingredients that are often part of a Chinese recipe To satisfy my current craving for Chinese takeout dinner, I'm making this keto version of kung pao chicken, which is based on a Szechuan region recipe The macronutrient ratio for this recipe is 19 to 1 with 6

8 grams of total carbs, 16 grams of dietary fiber and 52 grams of net carbs Since this is a stir-fry, it's very important that all your ingredients are prepared and ready to fry before starting

Also, cut your boneless, skinless chicken breasts into bite-size pieces I'd say about 25 centimeters or 1 inch cubes and then place your cut cubes into a large mixing bowl Add the salt, white pepper, tamari, and toss everything well to coat the chicken evenly Then add the Chinese Shaoxin cooking rice wine, but if you don't have this wine or can't get it, just substitute with dry sherry

Add The egg whites and toss to mix well Now allow the seasoned chicken cubes to marinate for at least 30 minutes Toss the chicken every once in a while so that the top pieces also get marinated well While the chicken is marinating, it's time to make the sauce In a bowl, combine the salt, Lakanto monk fruit sweetener, tamari, or if you prefer coconut aminos, apple cider vinegar and water

Stir well and set the sauce aside When it's time to begin the stir-fry, you can use either a wok or large frying pan Whichever you choose to use, place the dry pan or wok on high heat When your pan has been heated thoroughly, add the oil Swish or brush the oil so that the entire bottom and side of the pan is well coated

When you see that your oil is sizzling, add the marinated chicken cubes and all the sauce that's in the bowl Let this fry for about a minute and then toss continuously for another minute or two Toss and fry so the meat is about 50% done Actual time will depend on the size of your cubes Then, when you determine your cubes are about 50% done, scoop the cubes out of the pan and set them aside

Don't be tempted to over fry the chicken because you think it's still raw: The chicken will be placed back and have more cooking time later Next, add some more oil, then add the re-hydrated, prepared chilies Reserve a few of the dark green onion parts Add the green onions, ginger and garlic Fry until these ingredients become fragrant

For me it was about 1 or 2 minutes When you can smell the wonderful aroma, add the prepared chicken cubes and toss immediately for about 30 seconds At this point you have an option: you can choose to add raw cashews or peanuts Stir the sauce and then pour it over the meat Toss everything to combine well

After the sauce has coated the chicken, also add the powdered gelatin which will be your thickener At the very last moment, add the reserved green onion, toss once and remove immediately And that's all there is to making this amazing, flavorful, Szechuan keto kung pao chicken It's best to serve the chicken very hot That doesn't mean that it's not delicious the next day as well

What I'm trying to say is when this is first made, and it's just fresh and hot, it's really flavorful and all the aromatic ingredients are at their very best I hope you try this flavorful, Szechuan version of the keto kung pao chicken very soon Enjoy, thank you for visiting my channel and watching this video Please turn on your notification bell See you next time

The link for the printable recipe is available in the description below

Keto Chicken Marsala | Keto Recipes | Keto Meal Prep

Welcome to keto meals and recipes dot com Today I'll be making a Mediterranean recipe that is sure to impress your family and friends because they will be treated to an extraordinarily flavorful and aromatic main course, and after I've shown you how to make the chicken marsala recipe, I will show you how I prepared the two-cheese butter zoodles to complement and complete the dinner

As you can see, this dinner looks as if it would have been an Involved and complex recipe I assure you this is a very easy and relatively quick recipe to make This keto chicken marsala is one of our favorite recipes, and I'm proud to share it with you today The macronutrient ratio for this recipe is 28 to 1 with 9

3 grams of total carbs, 1 gram of soluble fiber, 38 grams of insoluble fiber, resulting in only 4 point 6 grams of net carbs for the keto chicken marsala portion of the recipe The first thing you have to do in preparing to make this recipe is to butterfly the chicken I find it easy to butterfly when I place my flat hand over the surface of the chicken breast then cut through the center, trying to make each of the two fillets as even as possible Then get a long strip of cling wrap, then place one of the fillets in the middle and fold over the cling wrap to cover, then starting at the thickest part, gently pound at that part

What you're trying to do is to make the fillet an even thickness of about a quarter-inch This will make frying the fillets easier and more even Repeat for all of the chicken fillets, and when you're done pounding them, place them on a platter Assemble all your ingredients Having everything pre-measured and assembled makes the entire cooking process much easier

I began by putting the oat fiber onto a flat plate, and then just giving the plate a little jiggle to spread out the fiber more evenly Make sure to pat dry the filleted chicken and then sprinkle with ground pepper and salt, but don't over season at this point If you don't want to use the oat fiber, this coating can easily be substituted with unflavored whey protein isolate or even coconut flour However, I'd like to mention that coconut flour will change the flavor of your finished chicken marsala Coat the filet with the oat fiber, or whatever else you may choose to use instead, and press down gently

Flip the meat and coat the other side very well After dusting with the oat fiber, place the coated chicken fillets to the side and repeat with the rest of the pieces By now you know the drill: pre-heat your dry skillet until it's hot and then pour the oil and add the unsalted butter or ghee Stir until the butter is completely melted and well-combined with the oil In this recipe, I have chosen to use olive oil because it creates a more authentic flavor, but you can substitute with grapeseed or avocado oil

I'd like to mention when you add the butter to the olive oil it helps to improve the smoke point of olive oil, so on occasion when I want a particular flavor I do use olive oil When your oil butter mixture is sizzling, lay the coated chicken fillets flat in your sizzling oil and butter mixture, arranged so the fillets are well-spaced and not crowded Fry for about 2 minutes on each side You want the chicken to have a deep golden, but light crust Remove the chicken fillets from your skillet when both the sides are done

Place them on a platter and set aside for a moment Add a second batch of butter to the same skillet you just pan fried the chicken in When the butter is melted toss in the finely chopped onions and grated garlic, and stir Fry for about one minute, so the onions are just starting to become translucent Add the lemon juice, stir and scrape the bottom of the pan

This will remove the fond and incorporate it into the sauce Next, add the dry version of the Marsala wine You can see my pan is very hot, and almost as soon as I added the wine it steamed, which is indicating the volatile alcohol molecules are evaporating Now stir for a minute or two so that the alcohol can completely evaporate, then add all the cut button mushrooms to your pan Gently spread out the mushrooms and then leave them alone for about 2 to 3 minutes to cook

This will allow the water in the mushrooms to also evaporate Then, with your spatula, turn over the mushrooms and cook the other side for a couple minutes or so You will notice that the mushrooms have reduced in size and that most of the liquid sauce has been absorbed by the mushrooms Toss gently and cook until both sides of the mushrooms are done to a medium brown stage The time needed to brown your mushrooms will depend on how thickly you cut your mushrooms

It took my mushrooms about five minutes to brown completely Next pour the chicken stock into the pan and stir well Immediately after stirring, add the heavy cream Stir and combine for five minutes to get rid of the raw cream taste and for all the flavors to combine The last part of the chicken marsala prep is to add most of your roughly chopped Italian flat-leaf parsley

Stir and cook for a couple minutes, and then place the prepared chicken fillets over the sauce Cook for one more minute and flip the chicken so the other side will also have about 30 seconds to absorb and be coated with the sauce Turn your stove top element off, because now you're done cooking the chicken marsala While still very hot I plate the chicken on a serving platter Scoop out and evenly distribute the mushrooms and the sauce

Make sure you scrape out all the sauce and pour it over the chicken I can't stress enough how good the sauce is and you won't want to waste any of it by leaving it in the pan For presentation purposes I take the reserved Italian flat-leaf parsley and place a few leaves on top, Now, as I promised, I will show you how to make my two cheese pan zoodles Start with a clean dry skillet When the skillet is hot, add your butter

To the melted butter, I added my zoodles and cooked them over medium heat First, I grated some fresh parmesiano reggiano cheese over the zoodles Then I grated my full fat mozzarella and put that on top as well With my tongs, I simply move the zoodles about to incorporate the cheese I cook the zoodles from start to finish for only five minutes

I want the zoodles to be a bit al dente – that means that the zoodles are cooked enough that they don't taste raw, but they do maintain their texture and shape You definitely don't want your zoodles to be overcooked and soggy To complete and serve the meal, I placed one portion of my zoodles onto a plate and placed one of the chicken marsala fillets on top I scooped out and arranged about a quarter of the mushrooms over the chicken and also scooped up some of the sauce To finish a beautiful presentation, take a napkin or paper towel and clean any drippings or smudges on the edge of the plate

Now you can serve this flavorful complete meal with pride Enjoy! Thank you for watching this video I look forward to showing you more of my recipes, but please turn on your notification bell, and I hope to see you next time The link for the complete written recipe is available in the description below

Crispy, Sweet and Spicy Hot BBQ Chicken Wings | Keto Chicken Wings | Keto Recipes | Paleo Wings

Welcome to keto meals and recipes dot com This will be the first of several videos that will feature oven prepared crispy barbecued chicken wings

In this video, I will show you a step-by-step demonstration on how to cut and prepare the wings and how to make the rub and sauce for my sweet and spicy hot barbecue wings The macro nutrient ratio for this recipe is 18 to 1 with 22 grams of total carbs, 03 grams of fiber, resulting in 1

9 grams of net carbs Before I forget, please preheat your oven to 200 degrees Celsius, or 400 degrees Fahrenheit, and measure out and prepare your ingredients for the dry rub as well as for the spicy hot BBQ sauce Now let's begin, and I'll show you how easy it is to cut the wings into drums, flats and tips The easiest thing, of course, is to just purchase the chicken wings already cut into drums and flats, but I find in my local grocery stores these pre-cut wings are substantially more expensive I buy the entire wing instead

As you see, the wing has three parts each section has a ball and socket joint I begin by making the first cut between the tip and the flat part Next take a hold of the drum section and cut the skin to reach the joint bone Use your knife to gently feel where the joint is

When you locate the correct spot, it's really easy to make a cut with very little pressure It may take a few tries to get familiar with this cutting process, but after just doing a few wings, I'm sure you'll feel quite comfortable in cutting up your wings Just be careful when you're using a sharp knife because the wings are a bit slippery, but save and store the tips in a freezer bag and keep in your freezer until needed These tips are great for making soups and bone broth because the tips contribute a great deal of collagen So don't throw them away

Also, carefully pat dry the drums and flats before seasoning with a dry rub Now let's prepare the dry rub In a small bowl combine a very finely ground salt, black pepper, paprika Whisk these dry ingredients well to make a very homogenous mixture, and then set that aside Now place the chicken wings into a deep mixing bowl

Sprinkle about 1/3 of the dry rub over the wings and toss carefully, then sprinkle another third, toss again and then apply the last third Coating with one third of the rub at a time will allow for more even distribution of the rub on the wings Continue to toss until you see that the rub is very evenly distributed over the drums and flats The even distribution of the rub is absolutely essential in order that your skin has a crispy deep-fried texture I'd like to reassure you that you won't be able to taste the baking powder at all, after your wings have been roasted in the oven

Why we add the baking powder is because the baking powder reacts with the fat and the chicken skin, and the resulting chemical reaction creates a nice crispy texture, which is very close to that of deep-fried chicken wings, without all the hassle of deep-frying, so please take a bit of time when applying the dry rub because this step, in my opinion, is what makes this recipe amazing Line a baking sheet with aluminum foil if you haven't done this already in the prep step Lining makes it easier to clean up because the dripping sauce and fat are really sticky Place the rack on top of the lined baking sheet and arrange the seasoned wings on top of the wire rack Having the wings on a rack like this allows for the heat and air to crisp up both sides

Otherwise if it's on the sheet, one side will be soggy Place your baking sheet and a rack into the middle position of your oven The total baking time will be 40 minutes, But, for the first part, set your timer for 20 minutes After the 20 minute mark, flip each piece over and place back in the oven, then set your timer for another 20 minutes After 40 minutes of baking, the wings should have a deep golden color and the skin should have a nice crispy texture, and don't be tempted to over bake because even the most fleshy wings don't have a lot of meat on them

And you don't want your wings to be hard and leathery While the wings are in the oven, it's time to make the sweet and spicy hot barbecue sauce I first make the caramel or maple flavored simple syrup In a small pot placed over medium heat, I add the water, sweetener and caramel or maple extract, then stir and cook at a light simmer until your simple syrup begins to look a bit thicker Then I poured the hot simple syrup into a bowl and roasted sesame seed oil

Immediately add your hot sauce, apple cider vinegar or rice vinegar Stir continuously, so that the ingredients combine very well, and the simple syrup does not crystallize, and then leave it out on your counter until your wings are done When the wings are done, remove them from the oven and place into a large mixing bowl Pour the sauce over your oven roasted wings and toss until the wings are well coated with your sweet and spicy hot barbecue sauce Based on my raw weight of the trimmed chicken wings, each serving is about 10 ounces or 284 grams

This quantity may seem excessive at first, especially for a keto diet, but remember the weight of the wings also includes the bones The total weight you are actually eating is about 5 ounces or 142 grams of actual meat and crispy skin These wings are very spicy hot with a balance of sweetness that is well complemented by serving them with a cool dipping sauce such as a ranch dip, lemon or cilantro dip or even my keto tzatziki I hope you try this recipe very soon Enjoy! Thank you for watching

Please share this recipe with your friends, and I hope to see you next time The link for the printable recipe is available in the description below

Chicken Florentine Alfredo Casserole – A Very Easy Low Carb Keto Recipe

Welcome all! Papa G here Today I present a wonderfully delicious low carbohydrate casserole recipe

My Chicken Florentine Alfredo Casserole With just a few ingredients and some simple shortcuts, you'll enjoy a meal that's as easy to make as it is delicious to eat Let's get started As I just said, using some time-saving shortcuts will help you to prepare this recipe a lot quicker For example, a precooked rotisserie chicken from your local grocer; pre-wash baby spinach; and some pre sliced mushrooms

Now although the spinach could be used as is, I prefer to trim some of the larger stems from the spinach I think this helps give a little better texture to the dish We'll do some prep work by cutting up six strips of bacon After shredding the chicken, place in a large mixing bowl Add some poultry seasoning and give a mix with your hands to coat the chicken; then set it aside

In a large skillet on medium-high heat, add the bacon Fry the bacon until it's about two-thirds done When it's reach just about this point, add the sliced mushrooms to the skillet and continue to cook until the mushrooms soften Add the baby spinach Now it looks like a lot, but you'll see as it cooks down it'll wilt considerably

Carefully mix the spinach in and cook until it's completely wilted down Now add the bacon, mushrooms and spinach to the seasoned chicken and mix to combine Use some butter and grease a 9 by 13 inch casserole dish Pour the chicken mixture into the casserole dish and distribute as evenly as possible Next, we'll need about two and a half cups of my alfredo sauce

I'll have a link in the description below for that recipe Add a quarter cup of sour cream and mix with a whisk to combine Pour the sauce evenly over the top Now evenly distribute a half a cup of shredded mozzarella cheese Follow that with a half a cup of shredded cheddar cheese

Cover with some aluminum foil and place in the middle of a preheated 375°F oven for 20 minutes Carefully remove from the oven and uncover Place the casserole back in the heated oven for an additional 20 minutes Remove once again and let cool just a bit Serve hot and enjoy one of the best low carbohydrate casseroles you'll ever try

There you have it folks! My low carbohydrate Chicken Florentine Alfredo Casserole Perfect for your weekly meal prep or any family dinner I hope you enjoyed this video If you did, please like and consider subscribing I'll have something new every week

Thanks for watching and I'll see you next time!

TACO BELL MUKBANG with CURLY GIRL CHELS | Chicken Power Bowl, Mexican Pizza, Doritos Loco Tacos

hi guys it's Keila I am back with another video I'm pretty sure you can tell by this big drink we went and got some yeah yes and by popular demand I have my 60 with me hey guys this is curly girl shelf I will have all her links in the description box below definitely check her out she is on back at YouTube camp now so you'll probably be I'll probably be in her videos and she'll probably be in my videos but yeah let's go ahead and get into what we got the guy he was so sweet I look he think he was flirting with me though yeah he gave me all the sauces though look at all that dough girl alright oh she's cook they're everywhere here all right girl let's show them what we got and then we can go ahead and get this done now like what smells good I just got the chicken Powerball or chicken menu ball um they go by two names but I got this with no beans no rice and no sour cream and this is completely Kido it has chicken cheese some avocado ranch pico de gallo and some avocado and I also got a side of nacho cheese because the nacho cheese there is only three grams of carbs and since I did it in a red fasting I can a lot for the three carbs and some chips some homemade low-carb tortilla chips I got the cut to carb if you guys saw my la keto meetup we got these in our little swag bag so I've been testing out different recipes and honestly they're they're amazing they're so handsome yes so you guys having tanks and Chelsea show them what you got all right so get into it so I got these little burritos tacos so nacho ones those used to be my favorite oh I'm so jealous cream so they have a meal where you get three of them so I just did that shoot my ham I mean I haven't had in a while so and I also got Mexican pizza haven't had that in a while either look at the UPS like all the tomatoes are on one side okay you know it was late it's actually late we're coming this late they were a freshie it looks alright so let's go ahead and do that now okay I think we got one good one thanks for letting me use your drink as a prop in a pond okay I am so tired of staring at this food yes let's go ahead and get into it what's your favorite sauce a Taco Bell I really love the hot sauce what about you I like the mild and then sometimes I think that I can't remember what the green one oh the green I'm gonna try the fire I don't know if I tried this one before the model disabled you said all I rock with is the mouth of mine come on Chelsea break out of your shell now I'm just kidding I know it works I don't know why well that hot when I can actually smell smell though show them the top row girls good one thing I can inspire I got the supreme and I think that just put all the sour cream on one side I hate when they do that all right really okay yes I saw some people try this out it's fairly new I think I talked about the first I've really seen a bit so I mean I'll let you guys know if it's good I got it with chicken you could get it with um steak and veggies it's pretty good hmm I've had chips and dip and forever this is amazing I cannot believe I can have talked about now this is like I hope you guys get from these mukbang but you honestly can choose wisely anywhere you go and still have it be keto friendly you just got out tweak some things around you know mmm this little drink is good what is it oh no I thought I was getting like a mountain Dew type the drink I just got what was in there and I think it's like a whether there's last drinks the green one it's pretty good yeah that was a popular one they have that in I think Walmart at one point I remember everyone was long crazy that they can get it I'm just seriously making a mess over here understand Wow sorry I'm not talking so much mm-hmm but we kind of hungry oh yeah what time is it it's like 11:00 something here yeah I haven't eaten all day no it's Saturday night and Taco Bell was just carried by their mama was yeah every right I just got a Lacroix live know me my favorite is the orange but hey the lime worship whoo that's strong oh this probably be good with that like to give extra fizz yeah someone's a little bit sweeter it's kind of sweet mm-hmm have you had to climb of course before yeah yeah yeah I've had it a lot of times actually my favorite is still the orange but mine's not bad because I did love a sprite growing up that was my drink what's your favorite soda so since me and my sister are probably going to be doing a lot more videos together let me know the questions that you want me to ask my boo she knows me the most out of everyone in my life so you know I'm telling you I'm gonna tell you guys the craziest story that happened alright so I'm coming to work and I wasn't at work the day before so I'm coming in and the girls they're my co-workers were like oh my gosh Kayla a girl called in and her name was same as yours spelled the same way kei la she pronounced it Kayla was like oh my gosh that's crazy so I thought thought you know nothing of it I went ahead and set up the information I needed to kind of like put all the information in the computer so I just found that to be kind of strange so you know this thing's kind of already started off pretty strange so the day goes by and nothing else strange happens I get home and my mom space time eating me of course I'm looking like a bum because I'm not thinking anything of it because it's my mom and she doesn't care what I look like but mm-hmm so she's talking to me like normal and then she's randomly just like I have so many what I want you to meet I'm all right whoo I'm think that's what I heard teach your friends here's the story leading up to it my mom was like there's this girl I had to stop her because she reminded me of you that I was like brilliant whoo-hoo she and she's like she's right here she said the crazy thing is her name is Kayla – and I'm like okay now the beginning of the day I I'm filling that named Kayla stalls it the same way as me kei LA and then my mom's on the phone with me and she's like I met this girl reminded me of you and her name is Kayla she literally looked like me so Kayla chambers if you guys if you're watching it come and say hi hey yeah I wrote your name down and everything's I remember it yeah but I I'm saying that because she actually watches my videos so I find that just completely crazy my mom is in Japan right now she's India coat art she was in the ACOTA at the time and I used to live in Yokota so it's like full circle I lived in Yokota and there's literally someone watching me and you Koda so I just want to shout out I just want to shout out Kayla chambers thanks so much for watching and thanks for finding my mom my dad all right and anytime you do want to come to California let me know we can you know hang out or whatever so please tell me this is that it is yeah I think oh hell no good night Lucy I'm not very many maybe hmm these cut the carb I just cut them into like tortilla strips they kind of taste like um crackers I could see this being great like in place of crackers for like a lunchable style meal so like with like salami and cheese or with ham and cheddar they are pretty good I don't think I could ever have enough sauce Yeah right I had to do my own and hot sauce okay I was just switch it out just a little bit you know add a little bit I don't know sometimes I like means sometimes I don't you cut your Mexican piece of like how I cut my my pancakes oh yeah thank you it's nice yeah yeah you want to want it too yeah what is your favorite item at Taco Bell like I went there and I haven't gone there and forever the whole menu looks different I know it's also my role of chicken something they look good that should try the taquitos yeah I wanted you to treasure this charred one I like the cheesy gordita crunch I didn't get that because I just kind of felt like them yeah I haven't had this in a while no but that's usually my go-to if I'm reelin can yeah I used to love the cheesy gordita cracked I love the five layer burrito do they still have those Joe's we're really late I mean those are huge though but they were good all right you followed it and this was back in like fourth grade you were – I'm no longer hmm this is good all right I'm gonna have to go to Taco Bell more often I didn't even know like I could even get key two options there I like trying to find the key to option and making it still taste good like this by itself it's like without the nacho cheese would have been a little bland I mean it so would have been good a taco salad but you can make a taco salad at home you want once the nacho cheese and I have to worry about it you know yeah well I got skinny you can kind of deconstruct anything pretty much yeah and this originally came with the rice and beans I just asked for men of an ask them for the side so message you can have them yeah for later cuz it's like we're paying for that I mean if that's it that's the thing holding you up like oh well it's still the same cops get that aside for the house for somebody else see this fire sauce this is what I'm talking about this is what the best wingman ever alright you can't read it but it says best wings I remember have you tried the Diablo no wait I think I did one time let me try it I'm just going to try on like one piece of chicken I'll put a good amount on it – it's good that's not hot it's good though I like the flavor of it now we know like the heat is like an afterthought you know first initial okay – mass Karl we're definitely two different types of eaters okay I'm just old Mike runs things like that going places right she's a very conservative so the very beginning I dropped it tomato y'all probably see everybody killed me I still hate it but however I got that I'm not so then what's the next meal you want to eat with me I'm already thinking in the next one I do want to try some wings it's been a long time since we did wings I'm going to just a moment oh I can do them any time don't even worry you want Buffalo Wild Wings you've never had it not a wink that Bravo I know what you need to try something different that's honesty so then we're doing we're gonna do buffalo wings I've put there one time and our target I think I've tried to get like a buffalo I think that's a traditional but how I got it I don't know if I got it right because it was it was or maybe the place I went to it wasn't really like the stops wasn't really there like me was just trying to hear something but I was like oh man I'm literally trying to get every last bit of this cheese cuz it's not then I'm done you know I did that I did that Hey whenever you internet fast no pill even less I have no clue whatsoever with our finally this how many depressed excited to read those cars in Cerritos of course you'd like it how good it was I just got it cuz I was like hmm actually one thing I hate about being Kia like a whole bunch of lettuce salad and she's just eating goodness and still not done because I'm a really fast eater and she's a really slow eater I decided to enjoy each bite all the way act that's foreign to me I don't even know what chewing is alright I'm gonna go ahead and let her finish this because I am done if you guys like this video and want me to make more videos with my lovely sister Chelsea please give this video a thumbs up and let me know the questions that you want me to ask ask her or you want her to ask me I think that'd be a little bit exciting in our videos but I will see you guys in the next one ah okay I can't reach it no I got you doc was dead I'm definitely any of that again

Lemon Chicken | Keto Recipe

Welcome to keto meals and recipescom Today I'll be demonstrating how to make lemon chicken, a Chinese restaurant favorite you can make keto, sugar-free, and gluten-free at home

I will show you two simple techniques as well as how to make a really tangy sweet and sour lemon sauce The macronutrient ratio for this recipe is two point one to one with twelve point seven grams of total carbs, five point nine grams of dietary fiber, resulting in six point eight grams of net carbs per serving I would like to also mention that the bulk of the carbs comes from the coconut flour and the lemon juice, which is mostly dietary fiber To make this lemon chicken and lemon sauce you need very few, easily available ingredients Let's begin by making the batter in a bowl Add your three yolks and three whole eggs

Add the coconut flour, the almond flour, unflavored whey protein isolate, salt and pepper, toasted sesame seed oil Add the chicken broth, then stir all the ingredients to form a thick batter, about the consistency of pancake batter This batter will stick quite easily to the surface of your chicken Set the coating aside while you prepare the chicken There are two basic ways to prepare the chicken breasts: Version one begins by taking a full breast, placing it on the cutting board, putting your palm on top of the breast and cutting through the center horizontally

Then take each half of the fillet and using a meat mallet lightly pound the thicker ends so that the full fillet is approximately the same thickness Having to meat the same thickness is important because it allows the meat to cook evenly and have all pieces have the same cooking time After you've prepared all the breast fillets, then pat dry each piece of meat, then take your chicken fillet and liberally coat it with batter mixture and put it on a platter, so you can coat the rest of the fillets Now to explain version two: you make the batter as you did in version one That step stays the same

For this version, I cut each breast into large bite size or nugget size cubes Don't make them too small because they'll dry out when you fry them After cutting them up, pat each of the cubes very carefully and place all the pieces into the bowl with the batter Toss the chicken cubes in the batter until the pieces are well-coated First place either grapeseed or avocado oil into the wok, and heat the oil until it begins to sizzle

When the oil is very hot, the batter will stick well to the surface of the chicken If it's not hot enough, it'll just peel off Now, to fry version one, place your coated chicken breast on the slotted spoon and place it gently into the oil If you have a large enough wok, add a second fillet, and they can both cook at the same time But it's very important you don't overcrowd the meat

There are a few variables that will depend how long it will take your meat to fry One is the thickness of the meat and how hot your oil is My fillet took seven minutes on the first side, then I flipped it over and let it fry for another two minutes, so nine minutes in total I then took out the fillet and let it rest on a paper towel as I fried the rest of the chicken breasts Before cutting up the chicken breast fillets, I let the meat rest for about ten minutes

You can let it rest for up to thirty minutes if you like Before serving I cut the fillets into wide strips, and then cut them into large bite-size pieces Place the cut pieces into either a large serving bowl or on individual platters, then pour the lemon sauce on top, and if you choose you can sprinkle with some green onion or shallots, and also with some roasted sesame seeds By the way the sesame seeds are included in the macros, but the green onions are not Now – to fry cubes: Take a scoop of coated meat chunks and place into the hot oil as you did in version one

Fry for several minutes Again the time will depend on the size of your chicken chunks as well as the temperature of your oil For my chunks, I first fry them for five to seven minutes, and then I carefully toss the bits and let them fry for another two minutes Again, about nine minutes in total, but if you're not sure how long it will take chunks to fry, fry as I've directed unless your chunks are quite small Then take one out, cut it in the center and check to see if the meat is done

It should be completely white and still a bit moist looking when you're chicken chunks or nuggets are done Remove them with your slotted spoon and place them on a paper towel to drain and rest While the meat is resting, you have time to make the sauce Use a small deep pot and pour the freshly squeezed lemon juice, roasted sesame seed oil, add the rice vinegar, sweetener, grated ginger, chicken stock and butter Add 1 teaspoon of glucomannan and stir right away so that it distributes evenly through the mixture

After everything has been stirred well, put the pot on the stovetop which is set to low temperature As the sauce is cooking, stir continuously Keep cooking and reducing until the sauce is thick enough to coat the back of the spoon When you run your finger over the back of the spoon, the sauce will stick well to the surface, but is not overly thick Whenever I make this recipe I always add roasted sesame seeds

A Quick review on how to prepare your roasted sesame seeds is take a dry frying pan and heat over medium heat Pour your sesame seeds into it Cook, stir and toss the seeds until they're light golden brown, then immediately remove from heat and place them into a cool dish and set aside To plate, you can either serve in one big bowl or on individual plates Pour the lemon sauce over the chicken, then sprinkle the green onion or shallots and the roasted sesame seeds on top

As a menu idea I would like to suggest that this lemon chicken could be served with my oven fried rice or the Chinese five-minute fried rice, and a green vegetable side dish such as my roasted broccoli with Parmesan and lemon This recipe is really great so make extra and take some for your lunch the next day I hope you enjoy! Thank you for watching Please comment, share this recipe with a friend, subscribe and please turn on the bell to be notified when I post a new recipe See you next time The link for the printable recipe is in the description below

How To Make Keto Stir Fry Thai Chicken – British Cook

Hey how are you? Welcome back It's British cook this is gonna be weightloss Wednesday because I need to lose quite a lot of weight, and hopefully you can join me on this journey too MUSIC INTRO Today is a keto recipe, high protein, high fat with quite a lot of vegetables and a good bit of fiber in it Perfect for serving four or five people so this will be my version of a green Thai curry That's quick to make home easy to make and bring free keto diet also And also don't forget about Sunday savers video, I've got a video coming out every sunday Showing you how to make a nice low cost budget meal and feast out Friday's Cheat day, feast out Fridays, this when we don't care about the calories the carbs or the costs

So join me on my journey click that subscribe button now Don't forget Please share this on Facebook on Twitter with family or with your friends Thank you, so ingredients We've got three chicken breasts Coconut milk, that's a whole can of it some green Thai curry paste that saves a lot of time 🙂 Some light soy sauce Apple cider vinegar, 2 red sweet peppers now over here We've got one teaspoon of chilli flakes 1 teaspoon of ginger and Two teaspoons of garlic granules so here we've got around about 3 cups or four hundred grams of mix veg I've got carrots in there I've got cabbage or Pak Choi Got bean sprouts peppers, all sorts of things so first thing they do is chop up the chicken breast and start to marinade that Nice big thick chunks, so There we go nice big chunks

Let's get this into a marinade This is a quick marinade, about 30 minutes to an hour You can leave it longer if you want to Sometimes these herbs and spices stain a Bowl so I will use a plastic bag for this in the plastic bag go see 2 teaspoons of garlic powder 1 teaspoon of ginger ground One teaspoon of red chili flakes I know it's a green Thai curry, but I like to get a bit of extra taste on my chicken Into the bag one tablespoon of vinegar Use a white wine vinegar if you can get one I've got an apple cider vinegar here, anything that's a white light vinegar will be fine One tablespoon of light soy sauce and one good tablespoon of green Thai curry paste Chicken in the bag Make sure you give it a good mix around Then pop it in the fridge for at least half an hour to marinade Give your surface a quick spray and wipe if you'll be using the same surface or nearby Get a clean knife and chop your peppers Obviously you can cut these length ways and take the seeds out I think this seeds are a great source of nutrition and protein so I leave them in there

There's only a few anyway It's no big deal So there We go nice big chunks of red sweet pepper A top tip, for getting coconut milk or anything else it sets in the can out It's a put into boiling water all I do is I get a bowl I've boiled water and I then leave this in the bowl for about 20 minutes or until the water goes cold, so It's liquid and not a solid inside

Get that frying pan nice, and hot I'm gonna be using olive oil I would really suggest using coconut oil for this if you have it get much better taste I thought I had some turns out I don't have raw coconut olive oil going in Okay oils nice and hot chicken goes in LOUD SIZZLING This smells lovely, it's really worth doing a bit of ginger, a bit of chili Just get that taste into the chicken If this type of cooking is a type of thing you enjoy then click that subscribe button down below That's bubbling away nicely , let's get those red peppers in There's an amazing smell coming from this and we've only just started When you see the peppers have started to soften up, and there's a lot of liquid coming out of it all That's when you ought to drop the next lot of veg in In it goes! Pop that on top Don't worry it'll cook down in a few minutes In there we've got cabbage or bok choy We've got bean sprouts We've got peppers We've got carrot We've got a little bit of onion all sorts of things and this little mixture of Veg Here So that's all bubbling away nicely now, and if this is a sort of food that you enjoy to eat

Please click the subscribe button Green thai curry paste, it is up to you How much of this you put in it depends? How hot it is and on your personal preferences I suggest you use at least half a cup More like three quarters I've got here in grams 285 grams which is a small jar I'm going to put all of that in because I like mine with a good kick In goes the curry paste Very fragrant lemongrass, ginger Just let that paste infuse for a few minutes, and then you want to add your coconut milk

In goes the coconut milk I've put half the can of coconut milk in that's around about 200 millimetres half a can you can always add more It's not quite enough, but you can't take it back out, so why so much chili? Well I love chili I think it's good for you I think this health benefits to it, and I think it also helps speed up your metabolism Not too much, so we don't want to speed up that metabolism too much for chili That's not a pleasant thing It's not often I like some to have a green tinge to it, but this delicious green Thai curry Fantastic red peppers bean sprouts, so many other things to eat you can have it with riced cauliflower spiralised carrot However you want I'm gonna eat mine Just like this the coconut milk all these vegetables

It's gonna be delicious So there we go Delicious low carb, high protein, high fat high fiber Thai green curry SIZZLES

Healthy Paleo Chicken and Broccoli Recipe | Paleo, Keto, Whole30, Low Carb, Easy

Looking for a healthy way to make Chicken and Broccoli ? If you love Chinese chicken stir-fry, watch this video for the most easy and delicious Chicken and Broccoli ! My name is ChihYu Smith from IHeartUmamicom

I help hundred-thousands of people every month to get fit while eating delicious Asian-inspired Paleo, Whole30, and Keto cuisine If you love Asian food but have been struggling to find a healthier way to make them without weighing you down, be sure to subscribe to my channel and hit the bell to be notified when I post a new video every week I’m gonna show you how to make a healthy version of Chinese Chicken and Broccoli and by the end of this video you’ll also learn the best way to make tender chicken breast stir-fry So don’t miss it ! Thin slice the chicken breasts to ⅛ or ¼ inch thin Add seasonings – Coconut aminos, olive oil, salt and pepper, arrowroot powder to replace cornstarch, and baking soda

Mix well Baking soda will make the chicken moist and tender Set aside in the fridge Thin slice garlic cloves, finely chop ginger, and scallions Separate white and green parts

Mix well stir-fry sauce with – coconut aminos, toasted sesame oil, aged balsamic, coarse sea salt, arrowroot powder, and chicken stock You’ll also want to quickly blanch broccoli florets and plunge them in cold water Set aside to drain By the way, there are two different ways to make steamed broccoli – hot water blanch or microwave You can check out the video link below or right here (point left)

Now we have all the ingredients ready Let’s put them together In a well-heated skillet, add 2 tbsp avocado oil Sear the chicken breasts in one thin layer without disturbing until golden brown then sear the flip side The chicken will be almost cooked through at this point but not completely

Set them aside Add 2 more tbsp cooking oil Saute aromatics, season with little salt to bring out flavor Once fragrant, add chicken back to the skillet Stir the sauce one more time then add the sauce and broccoli florets

Toss and keep stir-frying until the sauce is thickened You can use the same technique for any chicken breast stir-fry and they will always be moist, juicy, and flavorful Also if you are interested to learn how to cook with Stainless Steel Skillet and make it temporarily non-stick, you can find more information on my website I’ll put a link below and right here If you like this video please give me a thumbs-up, SUBSCRIBE to my channel and share with your friends

Leave a comment below if this video helped you My name is ChihYu Smith from IHeartUmamicom I’ll see you next week !


it is the new year which means you're trying to get back on our swing if you enjoyed the holidays like me it you want to get back with a bang so I have a Mill prep for you guys that is it is a little bit more time-consuming but they are great meals that feed an army now if you guys do like milk prep videos let me know by giving me a thumbs up and commenting the other meals that you want me to try to put in my mail prep all right let's go ahead and get into it this first recipe is zucchini tater tots now this was a side to go with my bacon and eggs that I didn't show here I do have a full recipe on this as a separate video so I will leave that in the description box below the only modification that I did make was I added jalapenos and it was definitely a great addition to this I also did a double batch this was so I could store half of them in the freezer which it froze beautifully I just reheated them in the skillet with a little bit of avocado oil the next smell is the chicken thighs with a feta spinach cream sauce honestly I just made the sauce up and it turned out amazing so I had to share it with you guys I just have some boneless skinless chicken breasts that I washed and seasoned with some salt and pepper the sauce is super easy I literally just made it up on the spot it's about a tablespoon of butter with a little bit of garlic and a whole bag of spinach I let the spinach wilt in the butter for about a minute or two and then I added some cream I used about 1/4 of a cup I added the drippings of the chicken you can also use about a cup of chicken broth if you decide to make this sauce spit out the chicken and then I just kind of added some cheeses that I had on hand I about 1/4 cup of mozzarella cheese a couple tablespoons of Parmesan cheese and the star of the show betta actually forgot to put it in the actual sauce so I ended up just breaking up about a half of a block of the feta cheese and mixed it all around now you can totally make this super easy on yourself and just add the feta cheese in with the cream sauce while it's simmering and I highly advise that but you know it this way works just as fine and it tastes it just as good I placed this in the oven for probably thirty minutes at 375 give or take the chickens already fully cooked at this point you're basically just warming up the sauce and I have that with a side of cauliflower rice I've been obsessed with cauliflower rice lately because I do like having a lot of bulk so that way I feel fuller for longer and cauliflower rice does that I'm using about one to two tablespoons of avocado oil you can honestly use any oil that you have but I love avocado oil as you know and I'm seizing this with a little bit of salt and pepper since the chicken does have a great sauce you really don't need too much seasoning to the cauliflower rice but as always you can use whatever seasonings that you have on hand and fit it to your taste buds this cauliflower rice took no time to cook I had it on 400 degrees for about 10 minutes I stirred it after seven minutes and then I kept an eye on it for the next couple of minutes until it just slightly toasted now guys this honestly took me like a day and a half to film because I ended up filming all the way up into when I had work so I had to put everything in the fridge so I'm actually plating the chicken it's been in the fridge and I think it was easier you know portioning out the sauce and stuff so I'm not even mad I actually ended up having this for a lunch so this actually made five servings but I only showed four now you want to make sure that you let cool before you put them back to the fridge next this one honestly has been in my head for a while so I'll have to Annette finally it's showing you guys it is a low-carb lasagna what we're placing what the pasta is zucchini and a lot of people actually use like a mandolin to slice it very thin I actually don't have it so I decided to grate it as if I was going to be making zucchini tots actually preferred doing it this way because it took out a lot more water than just slicing it thin with the mandolin I'm just adding salt to draw out the moisture I do want to note that I used four zucchinis for this and I feel like it was honestly way too much I think three would have definitely been more than enough and this fed an army it was good for a beep seven or eight servings and I ended up portioning out about five servings for my meal plan and then I gave some to my sister and we still had leftovers it was like never ending so this is perfect if you have a family that you want to feed and if they're not Quito they can easily have this with a side of garlic bread and a side salad this original meat sauce recipe was from food wishes I will leave their link down below but I did a little bit of altercation just so that way it could be a little lower in carbs I omitted the wine as well as the milk that they used and replaced the milk with heavy whipping cream now this meat sauce actually makes double what you would need for this recipe so I usually just make a huge batch and then freeze half of it having this meat sauce in the freezer honestly is a lifesaver because it's a quick meal that you don't have to worry about cooking I'm just adding my seasonings of choice I like to season in stages so I usually do it want to have all the veggies sauteing and then I do it again once I add all the ingredients you I just have some lean ground beef and some hot Italian sausage you want to make sure you break up the meat as small as you can just that way it can simmer and just melt in your mouth you I'm adding tomato paste I used to add a full can of this tomato paste but since it's a little bit higher in carb I opted for only a couple of tablespoons I ended up doing three tablespoons here you only see two and then I realized that I needed a little more to get the kind of color that I wanted on the meat you I know this seems strange but adding a little bit of heavy whipping cream just adds a little bit more velvety luxurious to the sauce I don't know how how else to explain it but if you go to food wishes recipe he does a really great way of explaining it and has some great tips on making meat sauces so I highly advise I've been making his meat sauce for the past four or five years now I just have a can of tomatoes this is unsalted so definitely make sure you add some seasoning if you get the unsalted version I'm just mixing this all in so everything can get combined and then you want to add a full can of water now this is going to be a meat sauce that simmers for hours if you don't have time for it to simmer for hours then I would only put in half the amount of water and that would speed up the process of the cup time this is after four hours of cooking I'm just making the ricotta mixture for the lasagna I'm just making in the ricotta mixture for the lasagna I'm reserving 1/2 of a cup of the ricotta because I'm going to be using that in a cookie recipe that you'll see in shortly I'm just adding one full egg and my seasoning is of choice please don't buy my night we're here in the shot honestly I had to do this early in the morning and I was not having it I was super over it yeah that was me but we pushed through because I wanted to get this video out for you guys I'm just layering all of the ingredients evenly next time I'm not gonna add that last layer of zucchini because I really don't think it needed it next year gonna take some foil and you just want to spray the top this is so that way the cheese doesn't stick to the top of the foil you're gonna place this in a 400-degree oven for about 40 minutes after about 20 to 30 minutes I took off the foil and continued to let it cook I wish I would have let the cheese brown but I was running late for work so I kind of had to just rush and I kind of had to just rush and get these clips for you guys I know this is gonna be hard but I would HIGHLY advise to let this sit for at least 10 to 15 minutes I actually wasn't able to let it sit that long because I was on a time crunch and I had to get to work so that's why it was hard to put in the actual containers but if you let it cool it should come out pretty easily I just paired this with a nice side salad of romaine lettuce cucumbers and tomatoes I also decided to try keto connects cookies I'm so sad I didn't end up getting another clip of the fun and finished product but if you head over to my Instagram I actually did snap a picture over there so you can see how amazing they look over there honestly this is such a good replacement toward traditional cookies it tasted amazing super soft and it reminded me of real cookies I know I'll definitely make sure to leave their link down below because they had built it with all ethology cookies so if you guys want the treat that you won't have to worry about going off diet head over there they have so many recipes is amazing now this month no problem is a little bit higher in dairy but honestly the new year it's going to be hard to get on so I wanted to create delicious milk so I know you can stick with and hopefully if you guys do try it let me know let me know in the comments down below that you tried it and it up snap the picture of it tags me and Instagram I would love to see the creations that you have made alright guys thanks so much for watching this an old crowd it took a lot of hard work and I'm so happy that I'm finally showing you guys if you guys do like these with no prep videos please before you leave don't forget to like this video comment what you want me to make next and I will see you guys in the next video bye