Low Carb Chicken Manchurian

Satisfy your cravings for bold and zesty flavors without breaking your low-carb goals with this irresistible Low Carb Chicken Manchurian! This healthier twist on the classic Indo-Chinese dish swaps traditional battering for a light coconut flour coating, ensuring every bite is both crispy and guilt-free. Tender chicken pieces are stir-fried to golden perfection and then tossed in a vibrant, savory sauce featuring soy sauce, vinegar, and a touch of chili, all sweetened lightly with a sugar substitute. Bright bell peppers and onion add a delightful crunch, while aromatic garlic and ginger elevate the flavor profile. Perfect for a quick, protein-packed dinner, this dish pairs beautifully with cauliflower rice or zucchini noodles for a deliciously satisfying meal. Ready in just 45 minutes, it's a must-try for those seeking low-carb recipes with big, bold flavors!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Chicken breast, boneless and skinless
• 1 large Egg
• 2 tablespoons Coconut flour
• 1 medium Red bell pepper, diced
• 1 medium Green bell pepper, diced
• 1 medium Onion, diced
• 4 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 3 tablespoons Soy sauce
• 1 tablespoon Vinegar
• 1 tablespoon Chili sauce
• 1 teaspoon Sugar substitute (like erythritol or stevia)
• 1 cup Chicken stock
• 3 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Spring onions, chopped

Directions

Step 1

Cut the chicken breast into bite-sized pieces.

Step 2

In a bowl, whisk the egg with coconut flour, a pinch of salt and black pepper. Add the chicken pieces and toss until evenly coated.

Step 3

Heat 2 tablespoons of olive oil in a non-stick pan over medium heat. Add the coated chicken pieces and fry until golden brown and cooked through, about 8-10 minutes. Remove and set aside.

Step 4

In the same pan, add the remaining 1 tablespoon of olive oil. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.

Step 5

Add the diced red bell pepper, green bell pepper, and onion to the pan. Stir-fry for 3-5 minutes until they are just tender.

Step 6

In a small bowl, combine soy sauce, vinegar, chili sauce, and sugar substitute, mixing well.

Step 7

Pour the sauce mixture into the pan with the vegetables. Add the chicken stock and allow it to simmer and reduce slightly, about 5 minutes.

Step 8

Return the fried chicken pieces to the pan, tossing them in the sauce and vegetables until well-coated and heated through.

Step 9

Adjust seasoning with salt and pepper to taste and garnish with chopped spring onions before serving.

Nutrition Facts

Serving size	(1414.2g)

Amount per serving	% Daily Value*
Calories	1619.3

Total Fat 74.5g	0%
Saturated Fat 15.8g	0%
Polyunsaturated Fat 6.0g
Cholesterol 665.8mg	0%
Sodium 3744.4mg	0%
Total Carbohydrate 48.0g	0%
Dietary Fiber 13.6g	0%
Total Sugars 16.9g
Protein 186.3g	0%

Vitamin D 118.8IU	0%
Calcium 199.2mg	0%
Iron 10.3mg	0%
Potassium 2315.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 46.4%

Carbs: 11.9%