Asian-Style Chicken
Chicken thigh is marinated in soy sauce, garlic, and a small amount of allulose, then baked until tender with light caramelization. The result is a simple sugar-free hot dish that fits naturally into a keto meal plan.
Prepare boneless skinless chicken thigh (240 g), onion (50 g), sugar-free soy sauce (30 g), allulose (10 g), olive oil (6 g), and garlic (5 g). Slice the onion into thin half-moons, mince the garlic, and cut the chicken into large pieces. Mix the soy sauce, allulose, olive oil, and garlic, then add the onion and chicken and coat everything well. Leave it to marinate for at least 30 minutes. If you want a freezer-friendly prep, this is the stage where the mixture can be portioned and frozen.
To cook, transfer the chicken and marinade to a baking dish and bake at 190C for about 20 minutes, until the meat is tender and the sauce thickens slightly. Let it rest for 2 to 3 minutes before serving so the juices settle. This chicken works well with broccoli, cauliflower, or leafy salad, but it is also satisfying enough to serve on its own as a low-carb main dish.
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