Thai Style Pan-Grilled Chicken & Broccoli Stir-fry

A simple low carb meal that is packed with flavour. It’s a regular in our menu cycle because it’s easy to make, just needs a few ingredients and tastes close to home (it’s the fish sauce!).

I got the inspiration for the chicken marinade from a food video facebook post made by Marion Grasby. I just wrote down the marinade ingredients on paper but I couldn’t remember what was the recipe name. Oops! Sorry!

I made some adjustments by adding in olive oil, ommitting the sugar (although I was truly tempted not to as it helps balance the flavour) and then adding coriander leaves for extra freshness (I learned to love fresh coriander when we moved here).

This chicken recipe can be paired with any vegetable side but we usually have it with broccoli stir-fry and cauliflower rice.

What other vegetable side dish do you think will go well with the chicken?

Enjoy!

Ingredients:

For the Chicken Marinade:
600 grams Boneless Skinless Chicken Thighs
2 tablespoons Olive Oil
2 tablespoons Fish Sauce
2 cloves Garlic, minced
½ tsp Turmeric Powder
¼ tsp Cracked Pepper
2 tbsp Fresh Coriander, chopped

For the Broccoli Stir-fry:
4 broccoli heads, cut into florets
3 cloves garlic, minced
2 tbsp butter
Salt & Pepper, to taste

Procedure:

Trim and flatten chicken thighs so it will cook evenly on the pan.

In a bowl, combine olive oil, fish sauce, minced garlic, turmeric, cracked pepper and chopped fresh coriander. Add in the chicken thighs and marinade for at least 20 minutes (Better if overnight).

Steam broccoli florets in the microwave for 3 minutes. Set aside.

Heat non-stick pan up to medium heat. Pan grill chicken thighs 5 minutes each side or until cooked. Remove from pan and cover in tinfoil. Set aside.

On the same pan, add butter and saute garlic. Add in steamed broccoli florets and saute for about 3 minutes. Season salt with pepper.

Top with more fried garlic & coriander leaves.

Serves 4

Pan Fried Pork Chops & Buttered Green Beans

This savoury pork dish is quick and easy to prepare. It is complemented well with the crunchy green beans and its garlic-lemon butter sauce. It uses just one pan so clean up is just as fast.

The porkchops are marinated in a small amount of char siu sauce. Char siu sauce or chinese barbeque sauce has a sweet & savoury flavour with a hint of 5-spice powder. It contains about 12g sugar per 1 tablespoon so I tried to add just enough sauce to have the distinct Chinese BBQ Pork flavour & colour in the porkchops.

I hope you like the recipe as much as we do.  Enjoy!

 


Ingredients:

For the Char Siu Porkchops
4 thinly sliced porkchops
1 tablespoon char siu sauce (or just salt & pepper)
1 tablespoon butter, for frying

for the Garlicky Green Beans
1 tablespoon butter
2 cloves garlic, minced
300 grams beans
1 teaspoon lemon juice
Cracked pepper to taste

Procedure:

Make 2-3 cuts on the fatty side of the porkchops (the cuts help retain flat shape while frying). Marinade in char siu sauce for at least 20 minutes. ( I placed char siu sauce and porkchops in a freezer bag, sealed it & massaged the sauce to evenly coat the pork with just a small amount of sauce)

Heat non-stick pan up to medium heat. Pan grill porkchops 4 to 5 minutes each side or until cooked Remove from pan and cover in tinfoil. Set aside.

On the same pan, add more butter and saute garlic.  Add in beans and lemon juice and saute for about 5 minutes. Make sure beans are coated in butter well.  Sprinkle parsley & season with pepper.

Serves 2.

Low Carb Cheese Burger

This Low Carb Cheeseburger is simple yet super delish! Enjoy having it sandwiched between a bun (it’s low carb), wrapped in lettuce or sitting on a bed of salad. It’s up to you.

I am a fastfood person. I find comfort in eating burgers and fries when we eat out. When we changed into the LCHF lifesyle, I made sure I find ways to make sure I can still eat my favourite food. Subtle changes like removing the buns & replacing fries into vegetable salad, actually made it healthier and I don’t feel deprived. For me, this is a surefire way to become successful in changing to a new eating lifestyle.

This meat patty recipe is very versatile. It can also be used to make hamburger steak (salisbury steak) & meatballs for pasta dishes. The buns I used is made from coconut flour so its absolutely low carb. It’s soft and chewy and also very easy to make.

Although I only put the basics on my burger, I would love to know what other toppings do you add on yours to take it to the next level.

Enjoy!


Ingredients:

Meat Patties (makes 6)
750 grams beef mince (substitute with chicken mince or pork mince)
2 medium onions, chopped finely
2 whole eggs
2 tablespoons coconut flour
1 teaspoon salt
½ teaspoon pepper
2 tablespoons butter, for frying
Procedure:

In a large bowl, combine all ingredients together except the butter. Mix gently by hand until well combined. Divide equally into 6 and form into balls. Flatten until its about 8cm diameter. Press the center of the each patty to make a small dent, this will help to make the patty stay flat when cooked. Set aside.

Heat small frying pan (or a griddle pan) to medium heat. Once pan is hot enough drop about 1 teaspoon butter in the center and place one patty on top. Press the patty (but not too hard) for about 10 seconds to sear. Allow to fry/grill 5 minutes each side.

Remove cooked patty, place on a plate and cover with tinfoil. Set Aside.

Cook the rest following the procedure but make sure you scrape the bits & wipe the oil off the pan before frying up the next patty.

To assemble the Low Carb Cheeseburger you need:

6 low carb buns
6 meat patties
6 cheese slices
6 tablespoons mayonnaise

Slice Low Carb Buns across & toast for 2-3 minutes. Pile up the rest of the ingredients – meat patty, cheese, mayonnaise & 2-3 pickles on each burger.

Serve with Easy Garden Salad on the side.

Chicken Adobo

Adobo is a popular Filipino dish made from either meat or vegetable and a combination of vinegar, soy sauce, garlic, bayleaf & peppercorns for its simmering sauce. Every household has their own adobo recipe – same basic ingredients but differs in proportions plus some other secret ingredients they add.  It’s delicious freshly cooked but reheating the following day further develops its flavour.

I remember my college professor way back telling us that adobo can last for days mainly because vinegar and soy sauce acts as preserving agents (like pickles I suppose). At home, we cook double the amount and then keep it in a sealed container in the fridge and reheat a few scoops of it when we want to eat some.

I usually use the Philippine brand of soy sauce and vinegar (Datu Puti found in Asian Stores) to make it more of our taste. But with this recipe, I used apple cider vinegar and store brand soy sauce in case you cannot get a hold of them. I can guarantee you it tastes just as good.

The way I do my adobo is, I combine all ingredients, give it a quick stir and let it simmer until meat is cooked but not soft. Then, I remove the meat and onions and fry them until it caramelizes. I then add spoonfuls of the sauce into the pan and slowly reduce until it becomes thick.

Mind you, your kitchen will be smelling like adobo for days. So keep your exhaust fan on high, open your window or better yet cook it outside. But it’s gonna be worth it.

Go ahead and try this recipe. Hope you like it as much as we do. Enjoy!

Ingredients:

1 medium onion, sliced thinly
1/2 head of garlic, smashed (5-6 cloves)
2 bayleaves
1/4 teaspoon cracked peppercorns
1/4 cup apple cider vinegar or white vinegar
1-2 tablespoons soy sauce
500 grams chicken thighs
1-2 tablespoons coconut oil (or any vegetable oil)

Procedure:

In a saucepan, combine onion, garlic, bayleaf, cracked peppercorns, vinegar, soy sauce. Stir. Add in chicken thighs. Roll it in the marinade so its well coated.

Turn on stove to medium heat and allow the chicken-marinade mixture to boil. Turn the chicken thighs once in a while to cook evenly. Cook with cover slightly open for about 10-12 minutes. Remove from heat.

You will notice that it will have more liquid. Separate the chicken & onion/garlic from the liquid and transfer to a skillet. DO NOT throw away the liquid, set it aside.

On medium heat, allow the chicken & onion/garlic to caramelize with 1-2 tablespoons coconut oil. Once caramelized, slowly add in the liquid a few spoonfuls at a time. Let the liquid reduce until thick and saucy.

Serve hot.

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NOTE:  Best eaten with steamed rice but since we’re on LCHF &/or Keto, here are some suggested side dishes

Steamed Broccoli

Pickled Cucumber

Diced Tomatoes & Salted Eggs

Easy Garden Salad