Low Carb Bulgogi Chicken
Savor the bold, savory flavors of this Low Carb Bulgogi Chicken, a lighter twist on the classic Korean dish that’s perfect for keto and low-carb lifestyles! Juicy, thinly sliced boneless chicken thighs are marinated in a mouthwatering blend of soy sauce, sesame oil, garlic, and a touch of granular erythritol for a hint of sweetness without the carbs. Infused with aromatic ginger and a kick of red pepper flakes, the chicken is cooked to tender perfection, offering a rich, caramelized finish. Served in crisp lettuce or cabbage leaves and topped with sesame seeds, this customizable dish makes a refreshing and flavorful lettuce wrap or pairs beautifully with your favorite low-carb sides. Ready in just 35 minutes, this easy and nutrient-packed recipe is an exciting way to enjoy a healthy, protein-rich meal while embracing the vibrant tastes of Korean cuisine!
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Ingredients
- 1 pound Boneless skinless chicken thighs
- 3 tablespoons Soy sauce
- 1 tablespoon Granular erythritol
- 1 tablespoon Sesame oil
- 2 units Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 2 units Green onions, finely chopped
- 0.5 teaspoon Crushed red pepper flakes
- 8 units Lettuce or cabbage leaves
- 1 tablespoon Sesame seeds
- 0.25 teaspoon Ground black pepper
Directions
Step 1
Cut the chicken thighs into thin, bite-sized slices and set aside in a bowl.
Step 2
In a separate bowl, whisk together the soy sauce, granular erythritol, sesame oil, minced garlic, and ginger until well combined.
Step 3
Pour the marinade over the sliced chicken, ensuring each piece is thoroughly coated. Let it marinate for at least 30 minutes in the refrigerator for best results.
Step 4
Heat a large skillet over medium-high heat. Once hot, add the marinated chicken pieces, including any remaining marinade, to the skillet.
Step 5
Cook the chicken evenly on all sides, stirring frequently, for about 8-10 minutes or until the chicken is cooked through and the sauce has caramelized.
Step 6
Stir in the chopped green onions and crushed red pepper flakes. Cook for an additional minute.
Step 7
Remove the skillet from heat and season with ground black pepper, adjusting to taste.
Step 8
To serve, place a spoonful of the bulgogi chicken onto each lettuce or cabbage leaf. Sprinkle with sesame seeds.
Step 9
Serve immediately and enjoy your low carb Bulgogi Chicken as lettuce wraps or with a side of your preference.
Nutrition Facts
| Serving size | (848.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 787.2 |
| Total Fat 48.4g | 0% |
| Saturated Fat 10.9g | 0% |
| Polyunsaturated Fat 8.0g | |
| Cholesterol 384.7mg | 0% |
| Sodium 2201.0mg | 0% |
| Total Carbohydrate 27.8g | 0% |
| Dietary Fiber 6.2g | 0% |
| Total Sugars 4.7g | |
| Protein 79.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 192.1mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 1930.8mg | 0% |
Source of Calories