Thai Chicken Bowls Recipe - Low Carb & Healthy

Low carb recipe for Thai Chicken Bowls which belongs to the Poultry recipe category.

Ingredients Needed

  1. 8 boneless, skinless, boneless chicken thighs, cubed (a little over 2
  2. lbs/1 kg)
  3. 2 cloves garlic, crushed
  4. cup (80 g) chopped onion
  5. 2 stalks celery, sliced
  6. 2 teaspoons grated ginger
  7. 1 teaspoon five-spice powder
  8. teaspoon salt
  9. 1 tablespoon (15 ml) lemon juice
  10. 1 teaspoon hot pepper sauce (optional)
  11. 28 ounces (850 ml) chicken broth
  12. 1 head cauliflower
  13. Guar or xanthan
  14. 6 tablespoons (35 g) sliced scallions
  15. 6 tablespoons (24 g) chopped cilantro

Cooking Instructions

In a bowl, combine the hot pepper sauce, if using, with the broth and pour it into the slow cooker.

Cover the slow cooker, set it to low, and let it cook for 5 to 6 hours.

Okay, it's almost supper time.

Run the cauliflower through the shredding blade of your food processor to make cauli-rice.

Put the cauli-rice in a microwaveable casserole dish with a lid, add a couple of tablespoons (30 ml) of water, cover, and microwave on high for 6 minutes.

Thicken up the sauce in the slow cooker with a little guar or xanthan to about the texture of heavy cream.

Okay, the cauli-rice is done! Uncover it immediately, drain, and divide it into 6 bowls.

Divide the chicken mixture, ladling it over the cauli-rice.

Top with the scallions and cilantro.

Serving Yield

6 servings

Nutrition Information

Each with 20 g protein, 4 g carbohydrate, 1 g dietary fiber, 3 g usable carbs.