This recipe is for those who want Korean Chicken but are on a Low Carb diet. This goes well with sweede fries or low carb pasta (bt its robably best to go with theh Swede french Fries first time you make it).
Creamy Low Carb Korean Chicken
This recipe focuses on tender chicken, flavorful gochujang, fresh vegetables, and a creamy, cheesy element to make the dish rich and satisfying.
Servings: 2
Cost: £11
Ingredients
For the Chicken:
- 500 g skinless chicken fillets approximately 170-225g each, thinly sliced or cut into bite-sized pieces
- 1 tbsp gochujang paste Korean chili paste
- 1 tbsp soy sauce or coconut aminos
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1/2 tsp sesame oil optional, for flavour
- Pinch of black pepper
- 1 onion thinly sliced
- 1 tsp cooking oil avocado oil, olive oil, or coconut oil
For the Creamy Gochujang Sauce (adjusted for keto):
- 1 tbsp gochujang paste
- 2 tbsp soft cheese like cream cheese or mascarpone
- 1 tbsp soy sauce or coconut aminos
- 1 tsp synthetic sweetener granulated erythritol or monk fruit blend, to taste
- 1 tsp minced garlic
- 1 tsp minced ginger
- 30-45 ml 2-3 tbsp hot water (or chicken broth) to thin the sauce
- Pinch of cayenne pepper or chilli flakes optional, for extra heat
For Serving:
- Fresh herbs e.g., coriander, chives, or spring onion greens, for garnish
- Toasted sesame seeds optional, for garnish
Instructions
Marinate the Chicken:
- In a medium bowl, combine the sliced chicken fillets with gochujang paste, 15ml soy sauce/coconut aminos, minced ginger, minced garlic, sesame oil (if using), and a pinch of black pepper.
- Toss well to coat the chicken evenly. Let it marinate for at least 10 minutes while you prepare other ingredients (ideally 2 hours in the fridge if time permits).
Prepare the Vegetables:
- Thinly slice the onion.
Cook the Chicken:
- Heat oil in a large non-stick pan over medium-high heat.
- Add the marinated chicken to the hot pan and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
- Remove the cooked chicken from the pan and set aside.
Sauté the Onions:
- In the same pan, add the sliced onions and cook for 3-4 minutes until softened and slightly translucent.
- Remove the onions from the pan and set aside.
Make the Creamy Gochujang Sauce:
- In the now-empty pan (or a small saucepan), reduce the heat to low.
- Add 1 tbsp gochujang paste, 2 tspn soft cheese, 1 tsp soy sauce/coconut aminos, 2 tsp synthetic sweetener, minced garlic, minced ginger, and a pinch of cayenne pepper/chilli flakes (if using).
- Stir continuously until the soft cheese melts and the sauce comes together smoothly.
- Gradually whisk in the chicken stock (1 tablespoon at a time) until the sauce reaches your desired consistency – it should be thick enough to coat the chicken and noodles, but not overly thin.
- Taste and adjust sweetness or spice as needed.
Combine and Serve:
- Add the cooked chicken and onions back into the pan with the creamy gochujang sauce.
- Toss everything gently to ensure the chicken and noodles are well coated with the sauce.
- Garnish with fresh herbs (coriander, chives, or spring onion greens) and toasted sesame seeds, if desired.
