Low Carb Vietnamese Chicken Salad
Servings: 2
Delicately sticky chicken accompanied by a refreshing, crunchy salad.
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Equipment
Ingredients
Chicken
- 450 g chicken thigh fillets - skinless, fat trimmed off, cut into small 3-4cm pieces
- 8 g fish sauce (U.S. option HERE)
- 15 g coconut vinegar (U.S. option HERE) *see notes
- 8 g soy sauce
- 15 g Sukrin sugar free syrup (U.S. option HERE)
- 8 g fresh root ginger - grated, net weight
- 1 lime - juice only
- 1 clove garlic - minced
- ½ tsp coconut oil (U.S. option HERE)
- 10 g sesame seeds
- ¼ tsp blackstrap molasses *optional but recommended (U.S. option HERE)
Salad (all weights net after peeling, trimming and discarding unusable parts)
- 120 g beansprouts
- 60 g carrots
- 200 g cucumber
- 60 g mange tout
- ½ red chilli pepper - omit if you don't like spicy food
- 20 g MCT oil (U.S. option HERE)
- 1 lime - juice and zest
- 10 g Sukrin sugar free syrup (U.S. option HERE)
Instructions
Marinate the Chicken
- put a mixing bowl over scales, add all ingredients except coconut oil, sesame seeds and blackstrap molasses (if using), stir and cover with cling film.
- let the chicken marinate for at least 2 hours in the fridge.
Prepare the Salad
- blanche beansprouts in boiling water for 15 seconds, drain and let cool completely.
- cut carrots into thin slivers - I use a julienne (serrated) peeler because it's quicker and creates the paper-thin strips I prefer.
- do the same for the cucumber, avoiding the soft/seeded core; place the slivers on paper kitchen towel, let sit while you cut the other veggies, then squeeze out the moisture.
- slice mange tout lengthways, again creating thin strips.
- finely chop chilli pepper (if using), discarding seeds.
- combine MCT oil, lime zest and juice, plus sugar free syrup in a salad/mixing bowl, but don't add veggies just yet, or they'll become soggy and limp.
Cook the Chicken
- heat coconut oil in a wok or frying pan over medium-high heat.
- add chicken together with all the marinade juices and the blackstrap molasses (if using).
- cook, uncovered, stirring from time to time, for about 10 minutes, or until liquids have evaporated, leaving the chicken pieces coated with a glossy, sticky sauce.
- while the chicken is cooking, toast sesame seeds until fragrant; stir half into the chicken at the end of cooking time.
Plate up
- toss veggies in the MCT vinaigrette and divide between two serving plates or bowls.
- add chicken pieces, sprinkle remaining sesame seeds all over and serve immediately.
Notes
If you like spicy food, add 1-2 TBSP sriracha sauce (U.S. option HERE) to the chicken marinade (be mindful of sugar content).
For the salad vinaigrette, you can use coconut vinegar, rice vinegar or apple cider vinegar, with no difference in flavour.
If you find Sukrin syrup out of stock, the NKD brand is a comparable alternative.
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
Nutrition
Serving: 1portion | Calories: 545kcal | Carbohydrates: 10g | Protein: 48g | Fat: 33g
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