8 Boneless skinless chicken thighs 1 ½ teaspoons smoked paprika 1 ½ teaspoons garlic powder ¾ teaspoon Kosher salt ¾ teaspoon Oregano ¾ teaspoon onion …
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Preheat oven to 325 degrees. Heat the olive oil over medium-high heat in a large nonstick skillet. Season the chicken with salt and pepper and the garlic powder and onion powder. Place the chicken thighs in the skillet and …
Calories: 247 Carbs: 3.5g Protein: 18g Fat: 17.8g Chicken Meatballs (Low-Carb) These tasty meatballs are low-carb and only take about 5 minutes to prep! Serve them as a …
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Over medium-high heat, brown chicken (skin-side down) in a saucepan. Brown for 5 minutes, until the skin is a deep golden color. Mix together in a bowl: shoyu, sugar, water, and rice vinegar. Pour the liquid mixture over the chicken in the sauce pan. Add in the smashed garlic and sliced ginger.
This is an easy recipe to adapt for dietary needs. Watching your sodium? Definitely use a low-sodium shoyu. Need a lower sugar content? Swap out the brown sugar for Brown Swerve! You can also serve the shoyu chicken with cauliflower rice instead of white rice, to keep the carb count down.
Calories per Ingredient. Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of Shoyu Chicken. 82 calories of Chicken Thigh, (1 thigh, bone and skin removed)
Heat oil slightly in wok. Add garlic and ginger and stir until light brown. Add chicken pieces and fry until lightly browned. Add sugar and cook until sugar is melted. Add shoyu and wine. Bring mixture to boil.