The Keto Diet: Sichuan Chicken and Fried Green Beans
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The ketogenic diet is on a roll and there’s really no question why it’s gained so much momentum. Dubbed the keto diet for short, this low carb, high fat diet supplies the body with a plethora of healthy fats which are used as energy for our body instead of carbohydrates. This way of eating provides a nutritionally dense vegetable and protein base with high fat energy for us to perform our best while maintaining a slim physique. A keto meal in its most simple form combines a protein, paired with a green vegetable (or other low carb veg), and fats. This series will provide a more inspired approach to these combinations that you can mix and match for a unique ketogenic eating experience.
Stir fry is an incredibly versatile dish that makes eating healthy and eating keto a creative cakewalk. Sichuan (or Szechuan) chicken is abundant with authentic Sichuanese flavors like sesame, garlic, and ginger. I used Sichuan peppercorns paired with dried hot chilies found at a local Asian market for the true flavor punch that is familiar in that region of China but you can use ground black pepper in place of the peppercorns as well and still achieve tasty results. Using chicken thighs will give this meal added fat and a deeper flavor profile which is common among Sichuan cooking.
One of my favorite low carb treats is fried green beans. They are a little like fries but without the starch and they can be made to match any flavor profile from Italian to Asian. Fried green beans are divine paired with a spicy sesame sauce. Served aside an amazing Sichuan style chicken and the meal is keto appropriate and crazy good as well.
Sichuan Chicken and Fried Green BeansCalories 380, Protein 27g, Total Carbs 13g, Net Carbs 10g, Fat 26g
Prep time: 30 min (includes marinating time) Cook time: 25-30 min Serves: 4
Ingredients:
Chicken Marinade:
Stir Fry ingredients:
Sauce ingredients:
Preparation Instructions:
Download the full keto recipe book. Fitness via Breaking Muscle https://ift.tt/1hdUh1E April 27, 2018 at 10:54AM
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