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Keto Thai Chicken Skillet

Course Mains
Cuisine Asian
Cooking time 30-60 Minutes
Main Ingredient Chicken
Skill Level Intermediate
Total Time 30 minutes
Servings 4 people
Calories 488123123kcal

Ingredients

  • 4 chicken thighs large, boneless
  • 1 pinch salt
  • 1 pinch pepper
  • 2 teaspoons onion powder
  • 2 tablespoon ghee
  • 2 cloves garlic minced
  • 1 Anaheim pepper large, sliced
  • 1 cup chicken broth
  • 1 cup coconut milk
  • 1 tablespoon Thai curry paste
  • 2 teaspoons fresh lime juice
  • 12 ounces cauliflower rice

Garnish (optional)

  • Chili peppers
  • Lime juice
  • Cilantro

Instructions

  • In a bowl, season 4 chicken thighs thighs with 1 pinch salt, 1 pinch pepper, and 2 teaspoons onion powder.
    4 chicken thighs, 1 pinch salt, 1 pinch pepper, 2 teaspoons onion powder
  • Heat a large skillet, greased with 1 tablespoon ghee, on high heat. Once hot, add chicken thighs in a single layer. Cook over medium-high heat for 5 minutes. Then turn thighs over and cook for another 3 minutes. Remove chicken from the pan and set aside on a plate. Do this step in batches, if needed, to ensure chicken is cooked.
    2 tablespoon ghee
  • Grease the pan with the remaining 1 tablespoon ghee. Add 2 cloves garlic and cook for 2 to 3 minutes, until fragrant.
    2 cloves garlic
  • Add 1 Anaheim pepper and cook for another minute.
    1 Anaheim pepper
  • Pour in 1 cup chicken broth and 1 cup coconut milk. Add 1 tablespoon Thai curry paste and 2 teaspoons fresh lime juice.
    1 cup chicken broth, 1 cup coconut milk, 1 tablespoon Thai curry paste, 2 teaspoons fresh lime juice
  • Place the chicken back in the pan and cook for about 10 minutes.
  • Meanwhile, in a skillet cook 12 ounces cauliflower rice over medium heat for 5 minutes.
    12 ounces cauliflower rice
  • Serve chicken with cauliflower rice and garnish to taste.

Nutrition

Calories: 488kcal | Net carbs: 7g | Fat: 41g | Protein: 22g