Keto Asian chicken with peanut coleslaw

Here is a recipe for Keto Asian chicken with peanut coleslaw

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Ingredients
Chicken and marinade
2 lbs chicken thighs (bone-in with skin)
1 tbsp ginger garlic paste,or fresh minced ginger and garlic
2 tbsp tamari soy sauce
1 tbsp coconut oil, melted
¼ tsp ground black pepper
Coleslaw
8 oz. (3¼ cups) red cabbage, finely sliced
6 oz. bean sprouts
½ red chili pepper, finely sliced
2 oz. (7 tbsp) carrots, julienned
1 oz. (1¾ cups) fresh cilantro, roughly chopped
Spicy peanut dressing
2 tbsp peanut butter
¾ cup mayonnaise or vegan mayonnaise
½ tbsp sriracha sauce
¼ tsp toasted sesame oil
1 tbsp tamari soy sauce
1 tsp ginger garlic paste
Garnish
1 (7 oz.) avocado, diced
1 lime, quartered (optional)
2 tbsp fresh cilantro (optional)
1 tbsp red chili peppers, finely sliced (optional)

Instructions

1. Preheat the oven to 400°F (200°C).

2. In a small bowl, whisk together the marinade ingredients. Place the chicken in a ziplock bag, and add the marinade to
completely coat the chicken. Set aside for 10 minutes at room temperature.

3. Place the chicken thighs, skin-side up on a broiler or baking pan. Bake for 30-40 minutes depending on the size of the
thighs, or until the skin is crispy and golden brown and the internal temperature is 165°F (74°C). Set aside to cool.

4. Add the coleslaw ingredients to a large bowl. In a smaller bowl, whisk together the dressing ingredients. Pour it over
the coleslaw, and give it a good mix.

5. Divide the coleslaw into individual serving bowls, or leave in the current bowl. Garnish with the chicken, diced avocado,
chili, and a lime wedge. Another option: Serve the chicken thighs with the coleslaw on the side.

IF YOU WANT TO GET A CUSTOM KETO DIET MADE UP FOR YOU
CLICK HERE FOR MORE RECIPES.
https://tinyurl.com/52fcap6k