Vietnamese Chicken with Lemongrass and Chili
Chicken fillet provides a solid amount of protein with moderate fat, while lemongrass, garlic, and chili keep the flavor bright even without a long marinade. Fish sauce adds depth, so the dish does not taste flat despite the short cooking time. It is a quick keto recipe for an easy weekday dinner.
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Kitchen: Vietnamese
2 kg 857 gram
Servings: 6 (1 serving ≈ 163 gram)
Digestion time: 3 hour
Mix the chicken fillet (900 g) with the lemongrass (15 g), garlic (6 g), fish sauce (22 g), allulose (2 g), and chili (1 g). While the chicken picks up the flavor, heat the pan well.
Add the grapeseed oil (30 g) and cook the chicken for 10-12 minutes until fully done, stirring from time to time so the pieces brown on all sides.
Give everything one final quick stir at the end and serve right away. It goes well with salad, cucumbers, zucchini, or another light low-carb side.
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