Keto Thai Chicken Bowls

This is the recipe where I got the idea for this meal from but used leftover cooked chicken instead of fish. It’s very much a ‘use up leftovers’ recipe. I used this peanut sauce recipe because the original Keto Thai Fish Bowls used a packet of branded Thai Coconut sauce which isn’t available in UK. This is a bit of a mix and match meal but actually it was delicious, really spicy without being hot. I also added steamed broccoli as that was another item in the vegetable tray that needed to be used. The final element in the keto bowl was a helping of year-old kimchi, a sprinkle of salted peanuts and coriander. I like this way of eating as it’s a way of portion control and makes me think about adding healthy elements.

Yields 4 servings

Nutrition:

Please note that the original recipe included the Kevin’s sauce which is 5g Total Carbs/serving) 3.5 servings/pack. That’s included within the nutrition – so the overall Net Carbs will be lower as I’ve used the peanut sauce.

Peanut sauce/2 Tablespoons: 108 kcals| 2.5g net carbs| 4g protein.

Keto Thai Chicken Bowls

Ingredients:

2 tbsp Ghee or Butter, or Avocado oil (for dairy-free) (I used extra virgin olive oil)
¼ cup finely chopped Shallots (I used a 1/4 cup of yellow onions)
1 ½ cup sliced White Mushrooms
¼ cup diced Red Bell Pepper (I had a yellow pepper in the fridge so diced a 1/4 cup)
1 packet Kevin’s Thai Coconut Sauce (I made the peanut sauce below as we had no ready-made sauce)
1 pound fresh or frozen Wild-Caught Alaskan Cod Fillets thawed (I used a pound of cooked shredded chicken)
2 cups warm cooked cauliflower rice (That was plenty for 3 of us)

Method:

Melt ghee, butter, or oil in a 12-inch skillet until sizzling. Add shallots, red bell peppers, and mushrooms. Cook over medium heat for 4 to 5 minutes or until veggies are tender.
This is as far as I went with the recipe

Thai Peanut Sauce

Ingredients:

1/2 cup peanut butter or almond butter (sugar free, all natural)
1 tsp minced fresh ginger (I used ginger paste)
1 tsp minced fresh garlic (I used garlic paste)
1 Tbsp chopped fresh jalapeño pepper(I used jalapeño peppers out of a jar)
Tbsp fish sauce (sugar free)
2 Tbsp rice wine vinegar (sugar free)
1 Tbsp lime juice
2 Tbsp water (It was thick so I needed to add more water to get the right consistency)
2 Tbsp granulated erythritol sweetener (or to taste) (honey for Paleo) (I used one heaped teaspoon of erythritol)

Method:

I combined all the ingredients in a pan, stirred over low heat with a wooden spoon. I tasted and adjusted depending on flavour and consistency.
I added the shredded chicken to the Thai peanut sauce
Then make up the Keto bowls with cauliflower rice, spoon shredded chicken and sauce in, add the sautéed vegetables over the cauliflower rice and a portion of steamed broccoli. I added a heaped tablespoon of Kimchi fermented vegetables that I made last year. I finished off with a sprinkle of salted peanuts.
Sprinkle with coriander (Cilantro).