1½ pound chicken thighs, ¼-inch dice ; ⅛ teaspoon sea salt; Freshly ground black pepper; Pure avocado oil spray; 1 tablespoon sesame oil; 8 ounce canned water …
Preview
See Also: Chicken RecipesShow details
This unique spin on chicken fried cauliflower rice combines BBQ seasoned chicken breast pieces with a frozen cauliflower rice medley and a Japanese barbecue sauce. …
See Also: Bbq Recipes, Chicken RecipesShow details
To cook the chicken fried rice, heat 1 tablespoon (16g) olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken to the pan in an even layer. Cook for 60-90 seconds, allowing the chicken to brown, before flipping and cooking an additional 2-3 minutes to fully cook the chicken.
This easy Chinese-inspired Chicken Fried Rice is the ultimate foolproof keto dinner recipe! You'll only need a few ingredients and less than 30 minutes to make it. Plus it's totally customizable and can be made vegetarian, pescatarian or lower-carb.
Grease the skillet where you cooked the chicken with the remaining avocado oil (or ghee). Add the onion and cook on medium-high until fragrant and lightly browned, for 3 to 5 minutes. Add the garlic, peas and carrot. Cook for 5 to 8 minutes, stirring occasionally, until the carrot is tender. Add the drained palmini rice.
From there, we used our go-to Unflavored Pork Rinds crust to make the chicken nice and crispy, double-fried of course, and served it with a wedge of lemon. The final result was a Japanese Fried Chicken – Karaage dish that had only ~1g net carb per serving compared to that of the traditional version that carries well over 20g net carbs!