Try our popular Filipino chicken adobo recipe for a quick and easy low carb dish. The meat is cooked in a tangy mix of cider vinegar, soy sauce and garlic. It's a family favorite! Chicken adobo is by far my family's favorite low carb chicken recipes! And it's a dish I've been making for over 20 years.
In a large skillet, heat the oil and cook the chicken pieces with the diced onion and carrot for about 5-7 minutes, or until the chicken is mostly done and the carrots are tender. Stir in the garlic and cabbage and cook for another couple of minutes to allow the cabbage to soften. Add the low-carb noodles.
Ingredients 4 cups cooked chicken, shredded 1 hard boiled egg, peeled and chopped 1 can (8 ounces) crushed pineapple, drained 2 tablespoons sweet relish 1 small onion, peeled and chopped 1/2 cup mayonnaise 1 tablespoon condensed milk (optional) salt and pepper to taste
For food safety, allow the chicken and the eggs to cool completely before mixing the rest of the ingredients. Chicken salad is excellent as filling for sandwiches or pita bread. It’s also delicious as a spread on crackers or as a dip for crudites. Serve it on top of salad greens or wrapped in green lettuce leaves for a low-carb option.