Servings: 4 servings
Calories: 365kcal
Ingredients
- 2 pounds boneless chicken thighs thinly sliced
- 1/2 small onion thinly sliced
- Marinade: 1/4 cup soy sauce, 2 tablespoons allulose, 1 tablespoon sesame oil, 5 cloves garlic minced, 1 teaspoon grated ginger, 2 tablespoons grated onion, 1/4 teaspoon black pepper
- 1 tablespoon avocado oil
- 2 scallions sliced, and 1 teaspoon sesame seeds
- 1 head butter or leaf lettuce for wrapping
Instructions
- Mix the marinade in a bowl. Add the chicken and sliced onion and toss to coat. Refrigerate for at least 1 hour, or up to 8 hours.
- Heat the avocado oil in a large skillet over medium-high heat.
- Add the chicken in a single layer, cooking in batches if needed. Cook without stirring for 2 to 3 minutes, until browned on the bottom.
- Stir and cook 5 to 6 minutes more, until the chicken is cooked through and the marinade has caramelized.
- Sprinkle with scallions and sesame seeds and serve with lettuce leaves for wrapping.
Notes
Slicing the chicken thinly lets it cook fast and soak up more marinade. Partly freezing the thighs for 20 minutes makes slicing much easier.
Chef's Tip: Grated Asian pear is the traditional tenderizer for bulgogi. It is too high in sugar for strict keto, so grated onion and a little allulose stand in.
Keto Swap: The sugar and pear in classic bulgogi marinade are replaced with allulose and grated onion, which give sweetness and tenderness with very few carbs.
Success Tip: Set out lettuce, cucumber, sliced chilies and ssamjang (Chapter 10) and let everyone build their own wraps.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 365kcal | Protein: 47g | Fat: 16g | Fiber: 1.2g
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