Lemon Keto Chicken

An Asian inspired lemon keto chicken dish that’s super easy to make and tastes better than take out

 Total Time: 60 Min

 Yield: Serves 4

Ingredients:

⅛ tablespoon Cape Crystal guar gum (or xanthan gum)
½ cup filtered water (4 fluid ounces or 20ml)
½ cup butter-flavored coconut oil (2 ounces or 55g)
2 tablespoons lemon juice (freshly squeezed)
2 tablespoons erythritol (optional)
1 teaspoon liquid stevia (to taste)
1 teaspoon tamari
¼ teaspoon fine sea salt

¼ cup coconut oil (2 ounces or 55g)
1 clove garlic (peeled and crushed)
1 teaspoon fresh ginger (thinly sliced)
3 green onions (sliced)
3 boneless chicken thighs (preferably with skin on)
2 cups small broccoli florets (13.5 ounces or 385g)
1 tablespoon fresh cilantro (chopped)
1 tablespoon cashews (crushed, optional)

How to Make It:

Step 1:

Start the sauce by combining guar gum and water. Let rest for 10-15 minutes until thickened.

Step 2:

Heat coconut oil in large skillet over medium heat. Add the garlic, ginger, and onions. Fry for 2-3 minutes until fragrant.

Step 3:

Add chicken to the skillet and increase the heat to medium-high. Fry for 5-6 minutes per side until golden brown on both sides and cooked through the center.

Step 4:

Complete the sauce: Melt butter-flavored coconut oil over low heat in saucepan. Add the lemon juice, erythritol (if using), stevia, tamari, and salt. Stir in the guar gum mixture. Increase heat to high and bring the sauce to a boil, then reduce the heat to low and simmer the sauce until thickened (about 10-15 minutes).

Step 5:

Bring a saucepan of water to a boil. Add the broccoli florets and turn off the heat, leaving pan on the burner. Let the broccoli sit in the hot water for 2-3 minutes, until lightly cooked and still dark green. Drain.

Step 6:

Add the lemon sauce to the chicken in the skillet and mix until the chicken pieces are well coated.

Step 7:

Sprinkle with chopped cilantro and cashews, (if using) over the chicken and serve with the broccoli.

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Lemon Keto Chicken