Low Carb Asian Ginger Chicken

This colorful Asian Ginger Chicken dish has a special ingredient - diet ginger ale! Low carb, keto, sugar free and gluten free recipe.

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Traditional Asian sweet sauces are often high in carbs because of the sugar content. So this recipe comes with a surprise ingredient: diet ginger ale! It adds flavor, liquid and sweetness - all without a single carbohydrate.

How to Make Low Carb Asian Ginger Chicken

Prepare the sauce first by mixing together ground ginger, soy sauce (or tamari), rice vinegar, and tomato paste in a bowl.

Add the ginger ale and stir well to mix. Sprinkle over some xanthan gum (a zero carb thickener) and whisk well so that no clumps have formed. Set aside.

Deseed the peppers and cut into strips. I like to use a mixture of red and yellow - but use whichever color you prefer. Cut the chicken into strips - breast or tenders would work well.

Heat some oil in a large skillet and add the chicken. Sauté until the chicken is just cooked through. Add the peppers, continue to cook for a few minutes, then add the sauce. Keep cooking until the sauce starts to thicken.

Transfer to a serving plate and garnish with chopped green onions and sesame seeds.

Serve with cauliflower rice, zoodles, or shirataki rice!

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Asian Ginger Chicken

4.50 from 2 votes

This colorful Asian Ginger Chicken dish has a special ingredient - diet ginger ale! Low carb, keto, sugar free and gluten free recipe.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Makes: 2 Servings

Net Carbs: 5

Calories: 220

Ingredients Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 7 oz chicken breast cut into thin slices
• 5 oz mixed bell peppers cut into thin strips
• 1 tbs olive oil
• 1 tbs tomato paste
• 1 tbs soy sauce or tamari
• 1 tbs rice vinegar
• ½ teaspoon ground ginger
• ½ cup diet ginger ale
• ¼ teaspoon xanthan gum
• 2 green onions chopped, for garnish
• ½ teaspoon sesame seeds

Step-by-Step Instructions

 

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1. Mix together the soy sauce, rice vinegar, ground ginger and tomato paste in a small bowl. Add the ginger ale and xanthan gum, and whisk to ensure there are no clumps. Set aside.
2. Heat the oil in a large skillet and add the chicken. Cook for 4-5 minutes, turning frequently.
3. Add the peppers, continue cooking for a few minutes, then add the sauce. Cook until the sauce thickens.
4. Transfer to a serving plate and garnish with green onions and sesame seeds.

Nutrition

Calories: 220kcalCarbohydrates: 7gProtein: 23gFat: 10gSaturated Fat: 1gCholesterol: 63mgSodium: 699mgFiber: 2gSugar: 4gNet Carbs: 5g

Notes

5g net carbs per serving (half the whole recipe)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.

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