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Recipe Category: Chicken
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Keto Thai Chicken Hot Pot Recipe
Ingredients
- 1 1/2 pounds (680 g) boneless, skinless chicken thighs
- 1 medium carrot, sliced
- 1 medium onion, sliced
- 1 clove garlic, crushed
- 14 ounces (425 ml) coconut milk
- 1 tablespoon (6 g) grated ginger
- 2 tablespoons (30 ml) fish sauce (nam pla or nuoc mam) or soy sauce
- 1 tablespoon (15 ml) lime juice
- 2 teaspoons Splenda
- 1/2 teaspoon hot pepper sauce
- 85 g natural peanut butter
- 1 pound (455 g) shrimp, shelled
- 1 cup (75 g) fresh snow pea pods, cut into 1/2-inch (1.3-cm) pieces
- guar or xanthan
- 6 cups (720 g) Cauliflower Rice
- 40 g chopped peanuts
Method
- Put the chicken in your slow cooker and add the carrot, onion, and garlic
- In a blender, combine the coconut milk, ginger, fish sauce or soy sauce, lime juice, Splenda, hot pepper sauce, and peanut butter and blend until smooth
- Pour the sauce over the chicken and vegetables, using a rubber scraper to make sure you get all of it! Cover the slow cooker, set it to low, and let it cook for 8 hours
- Stir in the shrimp and snow peas, recover the slow cooker, and turn it up to high
- Cook for 10 minutes or until the shrimp are pink all the way through
- Thicken the sauce slightly with guar or xanthan
- Serve over the Cauliflower Rice (or brown rice for the carb-eaters)
- Top each serving with the peanuts
Makes 6 servings
- Each with 19
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