Keto Friendly Chicken & Asparagus Recipe

Keto Friendly Chicken & Asparagus Recipe

chicken & asparagusMy husband recently embarked on a Keto Diet which means I either have to make him something keto friendly or find keto friendly recipes that the whole family will enjoy. Keto friendly meals aren’t really that hard to come up with, basically you just have to limit or replace the carbs.  So that means pastas are out unless you use edemame spaghetti or other flourless pasta substitutes.  But any way one of our favorites turned out to be this Chicken & Asparagus dish that my husband can eat with a small salad and the rest of the family can eat with pasta or even rice.

My grandkids and even my husband were not big asparagus fans, but after tasting this Chicken & Asparagus dish they decided it was pretty good.  One of the best things about this Chicken & Asparagus dish is that it’s super easy to make, it’s really just a stir fry and can be ready in about a half and hour!

Chicken & Asparagus – A Keto Friendly Dish!

2 Servings

Ingredients

4 Pieces Boneless/Skinless Chicken Thighs cut into chunks

7-8 Stalks Asparagus cut into thirds

2 Tbs. Olive Oil

1 Tbs. Minced Garlic

1 Tsp. Lemon Pepper

1 Tsp. Rosemary

1/2 Tsp. Thyme

1/2 Tsp. Sea Salt

1/2 Tsp. Ground Black Pepper

1 Tsp. Parsley

1/2 Cup Chicken Stock

Directions

Combine dry seasonings in a small bowl (not the garlic)

Heat Olive Oil in a wok or deep frying pan

Saute Garlic until it starts to turn brown

Add chicken and seasoning mixture

Cook until chicken is done

Remove chicken from pan and set aside

Add asparagus to pan and cover with chicken stock

Cook until asparagus is tender

Return chicken to pan and toss with asparagus

Turn heat up and cook until liquid is mostly gone – keep stirring so it won’t burn

Serve hot.

Keto Friendly Chicken & Asparagus Recipe
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Servings
2 People
Servings
2 People
Keto Friendly Chicken & Asparagus Recipe
Print Recipe
Servings
2 People
Servings
2 People
Ingredients
Servings: People
Instructions
  1. Combine dry seasonings in a small bowl (not the garlic)
  2. Heat Olive Oil in a wok or deep frying pan
  3. Saute Garlic until it starts to turn brown
  4. Add chicken and seasoning mixture
  5. Cook until chicken is done
  6. Remove chicken from pan and set aside
  7. Add asparagus to pan and cover with chicken stock
  8. Cook until asparagus is tender
  9. Return chicken to pan and toss with asparagus
  10. Turn heat up and cook until liquid is mostly gone Serve hot
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Chicken Sauteed in Shrimp Paste – Binagoongang Manok

Chicken Sauteed in Shrimp Paste – Binagoongang Manok

binagoongang Binagoongang Manok or Chicken Sautéed in Shrimp Paste is a specialty from the Philippine province of Pampanga.  It was originally made with small cubes of pork and called Binagoongang Baboy but the simple recipe has been adapted to include chicken or even just veggies.

I think it’s a great way to use up that jar of Bagoong or shimp paste that usually ends up shoved in the back of my refrigerator.  I usually only use bagoong when having  Kare Kare. So many times the bagoong gets too old and dehydrated.  Recently I learned how to make Binagoongang Manok and it takes care of the open jar of bagoong sitting in the back of my fridge.

When I make Binagoongang Manok I use cubes of chicken, onions, garlic, tomatoes, and string beans.  And I add fresh spicy chili peppers like jalapenos.  You can also add cubes of eggplant if you like.

I love this simple dish because the bagoong gives it a sweet and salty taste and the jalapenos give it that pop of spicy heat.  It’s the perfect comfort food and a perfect example of good old Filipino home cooking!  Served over hot steamed white rice, it’s delish!

If you’re wondering where you can buy shrimp paste it’s available at any Asian market.  It’s sold in a jar, buy the one that’s already been sauteed like the Kamayan brand or something similar.

Here’s my recipe!  I hope you like it!

*This post contains affiliate links



Chicken Sauteed in Shrimp Paste - Binagoongang Manok
Print Recipe
Sweet, salty, and just a bit spicy. These tender cubes of chicken sauteed in shrimp paste is a perfect example of Filipino home cooking.
Chicken Sauteed in Shrimp Paste - Binagoongang Manok
Print Recipe
Sweet, salty, and just a bit spicy. These tender cubes of chicken sauteed in shrimp paste is a perfect example of Filipino home cooking.
Ingredients
Servings:
Instructions
  1. Heat oil and fry chicken cubes until they are cooked and are turning brown
  2. Add Onions and Garlic and cook until onions start to turn translucent
  3. Add Tomato cubes and saute another 5 minutes
  4. Add string beans and saute until beans begin to soften
  5. Add the Bagoong, vinegar, and water and bring to a boil
  6. Reduce heat and cover, simmer for about 10 minutes or until beans are completely cooked
  7. Remove lid, turn up heat to medium and fry until most of the liquid has evaporated, be sure to keep stirring so the meat doesn't burn.
  8. Remove from heat and serve over steamed white rice.
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Homemade Chicken Katsu Curry

Homemade Chicken Katsu Curry

katsu curry

My family, specially my grandsons Dion and Devon, love Katsu Curry.  That’s what they order whenever we go to the Curry House for lunch or dinner.  Their favorite, and mine too, is the Chicken Katsu Curry with cheese.  OMG talk about comfort food! (and calories!)

You might be wondering what Katsu Curry is.  Well it’s sort of a fusion of Japanese battered and fried food, the Katsu, and  a spicy sauce that finds its origins in India, the curry.  I guess you could say Katsu Curry is an Asian Fusion food that combines favorites from 2 Asian countries.

Judging by the number of franchised curry restaurants in Japan and the world wide proliferation of those franchises I’m reasonably certain the Katsu Curry is a favorite in Japan and in many other parts of the world.  I know the Curry Houses here on the island are always busy.  That’s why we hardly ever get to eat there.  I hate long lines, specially when I’m hungry.

But Katsu Curry is so easy to make at home there’s really no need to stand in line.  Or to go in search of a Japanese Curry house in your area.  My recipe calls for store bought curry sauce mix,  it cuts the prep time and you don’t need to stock your spice cabinet with expensive exotic spices.

My recipe just needs 4 other ingredients along with the concentrated cutty sauce.  Chicken, Panko, Egg, and oil for frying.  Try it out for dinner.  Serve it over steamed white rice for an amazing meal!

If you prefer pork chops, batter and fry a thin slice of pork and you’ve got Tonkatsu Curry!

Chicken Katsu Curry
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Chicken Katsu Curry
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Ingredients
Servings:
Instructions
  1. Wash chicken and pat dry with paper towel
  2. Heat oil in frying pan over medium heat
  3. Dip each chicken thigh into beaten egg
  4. Roll chicken in Panko
  5. Drop in hot oil and fry until thoroughly cooked.
  6. Prepare curry sauce according to package directions
  7. Working quickly to keep chicken hot remove fried chicken thigh from pan and slice into thin pieces
  8. Place chicken pieces on a serving dish
  9. If desired sprinkle top of chicken with shredded cheese. The heat of the chicken should melt the cheese.
  10. Spoon curry sauce over fried chicken and serve with white rice
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Chicken Fried Chicken

Chicken Fried Chicken

chicken fried chickenI’m pretty sure you know what Chicken Fried Steak is, although I’ve always wondered why it bears such a name.  For those who’ve never heard of Chicken Fried Steak it’s basically a beef steak that’s been dipped in batter then fried.  Sort of like fried chicken, I guess that’s where it gets its name.  It’s usually smothered in gravy and served with mashed potatoes.  Really it’s diner food, you know the place that serves up grease laden food.  Anyway since I’m not a big fan of this dish I decided I should make it with chicken and call it Chicken Fried Chicken!

I know the name Chicken Fried Chicken sounds redundant, why not just call it fried c.icken.  Well that’s because when we think of fried chicken we think fried and battered drumsticks and other chicken parts cooked with the bone.  My Chicken Fried Chicken uses boneless skinless chicken thighs so it sort of looks like the ever baffling Chicken Fried Steak.

Like its beef counter part, Chicken Fried Chicken is served with gravy and a starch and veggie.  It’s actually really good.  My family loves it!

So here’s my recipe for Chicken Fried Chicken.

Ingredients:

8 Boneless Skinless Chicken Thighs

1 1/2 Cups All  Purpose Flour

1 Cup Italian Seasoned Bread Crumbs

1 Tbl. Garlic Powder

1 Tbl. Salt

1/2 Tbl.  Ground Black Pepper

1  Tsp. Oregano

1 Egg

1/2 Cup Milk

Oil  for frying

Directions:

Rinse chicken thighs and pat dry with paper towel

Pound chicken thighs until they are about 3/4″ thick

Mix together dry ingredients in a bowl or dish

In a separate bowl whisk together egg and milk

Heat oil in a deep fryer or large frying pan to 350°

Dip chicken into egg and milk mixture, shake off excess liquid

Dredge chicken in the dry ingredients until it’s evenly coated

Fry chicken in hot oil about 5 minutes per side or until internal temperature is at least 165°

Place cooked chicken on plate covered with paper towels to drain oil

Serve with chicken gravy

Chicken Fried Chicken
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Servings
4-5 Servings
Servings
4-5 Servings
Chicken Fried Chicken
Print Recipe
Servings
4-5 Servings
Servings
4-5 Servings
Ingredients
Servings: Servings
Instructions
  1. Rinse chicken thighs and pat dry with paper towel
  2. Pound chicken thighs until they are about 3/4" thick
  3. Mix together dry ingredients in a bowl or dish
  4. In a separate bowl whisk together egg and milk
  5. Heat oil in a deep fryer or large frying pan to 350°
  6. Dip chicken into egg and milk mixture, shake off excess liquid
  7. Dredge chicken in the dry ingredients until it's evenly coated
  8. Fry chicken in hot oil about 5 minutes per side or until internal temperature is at least 165°
  9. Place cooked chicken on plate covered with paper towels to drain oil Serve with chicken gravy
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Crispy Oven Fried Chicken

Crispy Oven Fried Chicken

fried chickenEveryone loves Fried Chicken!  It’s one of our favorite comfort foods.  But no one loves the mess frying chicken can entail.

Yes fried chicken can be messy to prepare.  First you have to batter each piece of chicken, then you have to fry it.  Both steps can leave your kitchen sticky and greasy, not to mention hot and smelling of oil.  Who wants to stand in the kitchen for hours frying battered chicken parts when there is a much easier alternative.   Place all your chicken in a baking dish and cook it in the oven!

I know, fried chicken in the oven?  I was a bit skeptical myself, but when I tried it everyone loved it!  It’s sort of like that Shake n’Bake mix you find in the store.  Yes, fried chicken without the greasy mess!

For my recipe I use boneless skinless chicken thighs, they bake better than bone-in chicken parts and don’t dry out like chicken breasts sometimes can.  I serve it with red beans and rice or mashed potatoes with gravy.  It’s my version of fast food fried chicken at less than half the cost!

Here’s my recipe for Oven Fried Chicken!

Ingredients:

8 – 10 Boneless Skinless Chicken Thighs

2 Cups all purpose flour

1/4 cup olive oil

1 tsp. kosher salt

1 tsp. garlic powder

1/2 tsp. ground black pepper

1/2 tsp. oregano

1/4 tsp. cayenne red pepper

Directions:

Pre-heat oven to 325°

Rinse chicken thighs and pat dry with paper towel

Measure oil and four into separate bowls

Mix all the spices together

Stir half of the spice mixture into the Olive Oil

Combine the other half of the spice mixture to the flour, toss well so it combines evenly

Brush each thigh with oil mixture be sure to cover all sides

Dredge oiled thighs in the flour mixture

Place on to a non-stick baking pan or tray

Bake for 45 minutes flipping chicken about half way thru the baking time

Increase the oven temperature to 475° and bake chicken for another 15 minutes or until golden brown and crisp

Chicken must have an internal temperature of at least 165° before you take it out of the oven

 

 

 

Oven Fried Chicken
Print Recipe
Crispy battered and fried boneless skinless chicken thighs baked in the oven.
Servings
5
Servings
5
Oven Fried Chicken
Print Recipe
Crispy battered and fried boneless skinless chicken thighs baked in the oven.
Servings
5
Servings
5
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 325°
  2. Rinse chicken thighs and pat dry with paper towel
  3. Measure oil and four into separate bowls
  4. Mix all the spices together
  5. Stir half of the spice mixture into the Olive Oil
  6. Combine the other half of the spice mixture to the flour, toss well so it combines evenly
  7. Brush each thigh with oil mixture be sure to cover all sides
  8. Dredge oiled thighs in the flour mixture 
  9. Place on to a non-stick baking pan or tray
  10. Bake for 45 minutes flipping chicken about half way thru the baking time
  11. Increase the oven temperature to 475° and bake chicken for another 15 minutes or until golden brown and crisp Chicken must have an internal temperature of at least 165° before you take it out of the oven
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