Keto Thai Chicken Bowls Recipe

Keto Thai Chicken Bowls Recipe

Ingredients

• 8 boneless, skinless, boneless chicken thighs, cubed (a little over 2 1/4 lbs./1 kg)
• 2 cloves garlic, crushed
• 1/2 cup (80 g) chopped onion
• 2 stalks celery, sliced
• 2 teaspoons grated ginger
• 1 teaspoon five-spice powder
• 1/2 teaspoon salt
• 1 tablespoon (15 ml) lemon juice
• 1 teaspoon hot pepper sauce
• 28 ounces (850 ml) chicken broth
• 1 head cauliflower
• guar or xanthan
• 6 tablespoons (35 g) sliced scallions
• 6 tablespoons (24 g) chopped cilantro

Method

1. Place the chicken in a slow cooker
2. Top with the garlic, onion, celery, ginger, five-spice powder, salt, and lemon juice
3. In a bowl, combine the hot pepper sauce, if using, with the broth and pour it into the slow cooker
4. Cover the slow cooker, set it to low, and let it cook for 5 to 6 hours
5. Run the cauliflower through the shredding blade of your food processor to make cauli-rice
6. Put the cauli-rice in a microwaveable casserole dish with a lid, add a couple of tablespoons (30 ml) of water, cover, and microwave on high for 6 minutes
7. Thicken up the sauce in the slow cooker with a little guar or xanthan to about the texture of heavy cream
8. When the cauli-rice is done, uncover it immediately, drain, and divide it into 6 bowls
9. Divide the chicken mixture, ladling it over the cauli-rice
10. Top with the scallions and cilantro

Makes 6 servings

1. Each with 4

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