This Asian inspired keto lemon chicken with broccoli is full of flavor, easy to make, and so much better than take out! Pair it with broccoli for a great low carb meal!
When I saw this recipe in Vanessa Spina’s cookbook Keto Essentials, I knew I had to try it immediately!
It was no surprise that I loved it. But my husband, who is the pickiest eater in the family, also devoured everything on his plate! That’s how you know this recipe is a winner.
I also love that Vanessa’s cookbook has an allergy guide on every recipe. This low-carb keto lemon chicken is egg-free, dairy-free, and gluten-free, which was very helpful to see at a glance.
The next time you’re craving takeout, give this Asian inspired dish a try!
How to Make Keto Lemon Chicken
This recipe comes together in three parts. We’ll make the lemon sauce, fry up the chicken, then put it all together with the broccoli!
First, we’ll start with the lemon sauce:
- Combine the guar gum and water. Let the mixture rest for 10-15 minutes until thickened.
- In a saucepan over low heat, melt the butter-flavored coconut oil.
- Add the lemon juice, erythritol (if using), stevia, tamari, and salt, then stir in the thickened guar gum mixture.
- Increase the heat to high and bring the sauce to a boil, then reduce the heat to low and simmer the sauce until thickened, about 10-15 minutes.
Next, we’ll cook the chicken thighs in three easy steps:
- Heat the coconut oil in a large skillet over medium heat, then add the garlic, ginger, and onions. Fry for 2-3 minutes until fragrant.
- Add the chicken thighs to the skillet and increase the heat to medium-high.
- Fry the thighs for 5-6 minutes per side or until they are golden brown on both sides and cooked all the way through.
Last, we’ll cook the broccoli and bring it all together:
- Bring a saucepan of water to a boil.
- Add the broccoli florets, then turn off the heat, leaving the saucepan on the burner.
- Let the broccoli sit in the hot water for 2-3 minutes until lightly cooked and still dark green. Remove the saucepan from the burner and drain the broccoli.
- Add the lemon sauce to the skillet with the chicken thighs and mix until the chicken is well-coated.
- Sprinkle the cilantro and cashews over the chicken and serve with the broccoli.
Your better-than-takeout lemon chicken is ready to enjoy! This recipe is for four servings, so you can feed the whole family or save the leftovers for an easy future meal.
Boneless chicken thighs with skin
The recipe in the cookbook calls for boneless chicken thighs, preferably with the skin still on. You’ll either have to ask the butcher for this or just buy skin-on chicken thighs and debone them yourself.
The skin will provide extra flavor and get nice and crispy when you fry it. However, I decided to use skinless chicken thighs because that’s what my local grocer had and I didn’t feel like deboning thighs.
The result was still delicious! Chicken thighs have more fat than the breast, which keeps them juicy and flavorful.
But in the future, I do want to try chicken thighs with skin. My father always used meat with skin in his easy Filipino chicken recipe.
This keto lemon chicken and broccoli can be pretty filling all on its own. But if you want to add a little something to your meal that still fits with the Asian flavors, there are some good options.
Other Low-Carb Asian Inspired Dishes
Looking for more keto recipes to satisfy your take-out cravings? Check out a few of these favorites:
- Egg Roll in a Bowl is so incredibly tasty, you’ll never miss the high carb wrapper!
- Sunomono Salad is a refreshing Japanese cucumber salad packed with bright, delicious flavor.
- Keto Korean Beef combines sweet and spicy seasonings for a satisfying dish that can be ready in about 15 minutes!
- Chicken Salad with Canned Chicken is an easy, budget friendly meal that tastes amazing.
- Ginger Pork Stir Fry with broccoli combines thin strips of tenderloin meat with vegetables in a delicious seasoned sauce!
Easy Chicken Skillet Recipe
This chicken dish may be one of my new favorite weeknight meals. It’s pretty simple to throw together, but it’s packed with amazing flavor! I always try to make enough so that I’ll have leftovers.
If you’ve been looking for tasty new recipes, definitely give this keto lemon chicken with Asian-inspired flavors a try. And be sure to check out Vanessa Spina’s cookbook Keto Essentials.
Lemon Keto Chicken
- ¼ cup coconut oil 2 ounces or 55g
- 1 clove garlic peeled and crushed
- 1 teaspoon fresh ginger thinly sliced
- 3 green onions sliced
- 3 boneless chicken thighs preferably with skin on
- 2 cups small broccoli florets 13.5 ounces or 385g
- 1 tablespoon fresh cilantro chopped
- 1 tablespoon cashews crushed (optional)
- Start the sauce by combining guar gum and water. Let rest for 10-15 minutes until thickened.
- Heat coconut oil in large skillet over medium heat. Add the garlic, ginger, and onions. Fry for 2-3 minutes until fragrant.
- Add chicken to the skillet and increase the heat to medium-high. Fry for 5-6 minutes per side until golden brown on both sides and cooked through the center.
- Complete the sauce: Melt butter-flavored coconut oil over low heat in saucepan. Add the lemon juice, erythritol (if using), stevia, tamari, and salt. Stir in the guar gum mixture. Increase heat to high and bring the sauce to a boil, then reduce the heat to low and simmer the sauce until thickened (about 10-15 minutes).
- Bring a saucepan of water to a boil. Add the broccoli florets and turn off the heat, leaving pan on the burner. Let the broccoli sit in the hot water for 2-3 minutes, until lightly cooked and still dark green. Drain.
- Add the lemon sauce to the chicken in the skillet and mix until the chicken pieces are well coated.
- Sprinkle the cilantro and cashews, if using, over the chicken and serve with the broccoli.
Array ( [serving_size] => 0.25 [calories] => 559 [carbohydrates] => 4 [protein] => 15 [fat] => 55 [saturated_fat] => 39 [cholesterol] => 83 [sodium] => 312 [potassium] => 342 [fiber] => 1 [sugar] => 1 [vitamin_a] => 440 [vitamin_c] => 42.5 [calcium] => 35 [iron] => 1 [serving_unit] => recipe )
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Note on Nutritional Information
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First Published: November 24, 2017… Last Updated: September 3, 2020 with new photos and more information about the recipe.