About
This Chinese-inspired Keto Almond Chicken Meal Prep has tender diced chicken thighs which are marinated in a mixture of tamari and Shaoxing wine. The chicken is sauteed and joined with carrots, cauliflower florets, sliced celery, onions, garlic, and ginger. Once all the vegetables are cooked, almonds are tossed in. All the vegetables and chicken flavors make for the best stir fry that is perfect for reheating. The stir fry is divided up into meal prep containers along with cauliflower rice. Once each dish is heated, you can spice it up with sambal or Sriracha. Feel free to add this to your list of Keto meal prep ideas!
Is this meal gluten-free?
Yes, to make this meal gluten-free, please use tamari soy sauce instead of regular soy sauce. If you are avoiding soy, please substitute the soy sauce for coconut aminos. Make sure the coconut aminos are low carb as some brands add additional sugar.
How can I add more fat to this meal?
If you need more fat macros in your meal, please consider adding more avocado oil to the stir-frying process or more almonds to the dish. You can also consider pairing this meal with an avocado.
What can I substitute for Shaoxing wine?
You can use sherry wine instead.
Serving suggestions
These Keto Chinese Steamed Egg Custards are great to prep ahead and would make for a great addition to Keto Almond Chicken:
Ingredients
- 4 oz carrots, raw
- 12 oz cauliflower
- 10 oz celery
- 1 small onion
- 3 clove garlic
- 2 tablespoon ginger
- 3 lb chicken dark meat thigh only enhanced raw
- 1 tablespoon tamari sauce
- 2 tablespoon shaoxing rice wine
- ½ cup tamari sauce
- 1 tablespoon shaoxing rice wine
- 2 teaspoon baking aids xanthan gum
- 1 teaspoon sesame oil
- 2 tablespoon avocado oil
- ½ cup almonds
- 40 oz cauliflower rice
Instructions
- Dice the chicken thighs into a 1” dice and place it into a mixing bowl with 1 tbsp soy sauce and 2 tbsp Shaoxing wine. Mix well to combine. Set aside while you chop the vegetables.
- Peel the carrots and cut them on a rolling bias into 1 ½” pieces. Wash and chop the cauliflower into florets (removing the stem and leaves). Wash and slice the celery on a bias into long strips. Dice the white onion. Mince the garlic and ginger together well.
- To make the stir fry sauce, combine the remaining soy sauce, Shaoxing wine, xanthan gum, and sesame seed oil. The xanthan may not mix well into the mixture, but it will dissolve during the heating process.
- Preheat a large nonstick skillet over medium-high heat until hot. Add in the avocado oil and swirl the pan to coat. Add in the diced onion, garlic, and ginger. Stir until fragrant, about 30 seconds.
- Add in the chicken and cook until no longer pink. Please cook the chicken on the highest heat possible to achieve nice coloration and water evaporation.
- Find the largest piece of diced chicken and check its inside to make sure it is no longer pink on the inside. Set the chicken aside in a clean bowl once cooked completely. The chicken will continue to cook in the bowl, but this is ok.
- To the same pan, add another tablespoon of avocado oil. Add in the carrots and celery and cook for one minute. You want to cook the vegetables just enough they are starting to soften, but are still very crunchy.
- Then add in the cauliflower. Add ⅓ of the prepared sauce. Stir the mixture frequently to prevent burning and to help cook the vegetables.
- Once the vegetables are cooked but still crunchy, add the chicken in along with the remaining sauce.
- Toss in the almonds. Cook until everything is hot and the sauce is glazing the stir fry. Divide the cauliflower rice among the meal prep containers and divide the almond chicken too.
Nutrition Facts
- Servings: 10
- Calories: 278.6kcal/1165.6kJ (per serving)
- Fat: 12.7g (per serving)
- Carbs: 12.3g (per serving)
- Protein: 31.9g (per serving)
