Module 12 · Quick Dinners
Chicken Thighs with Ginger-Scallion Sauce & Mustard Greens
Chicken Thighs with Ginger-Scallion Sauce & Mustard Greens is a keto dinner with 4.5 g net carbs, 43 g protein and 29 g fat per serving (451 kcal). It serves 4 and takes 30 minutes in total.
Crisp-skinned chicken with the Cantonese sauce chefs keep by the stove: sizzling oil poured over ginger and spring onion. Fragrant, fresh and addictive.
How did it turn out? Rate this recipe
ratingratings
No ratings yet
Sign in to rate this recipeThanks! You rated it Could not save your rating. Please try again.
Allergens in this Ketogeni recipe: cereals containing gluten, sesame, soybeans. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 4 servings · Active time: 20 min · Total time: 30 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 4.5 g |
| Protein | 43 g |
| Fat | 29 g |
| Energy | 451 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 800 g organic boneless chicken thighs, skin on
- 1 tsp fine sea salt
- 40 g organic fresh ginger, finely grated
- 80 g organic spring onions, finely sliced
- 80 ml organic avocado oil
- 1 tbsp light soy sauce or tamari
- 400 g organic mustard greens or pak choi, cut in 5 cm lengths
- 1 piece organic garlic clove, sliced
- 1 tsp toasted sesame oil
Step-by-step method
- Salt the chicken. Put it skin-side down in a cold, heavy pan and turn the heat to medium. Cook 10–12 minutes without moving until the skin is deep gold and crisp.
- Turn and cook 5 minutes more until the juices run clear (74 °C).
- Meanwhile put the ginger, spring onions and a pinch of salt in a heatproof bowl. Heat the oil until shimmering and pour it over: it will sizzle loudly. Stir in the soy sauce.
- Pour off most of the chicken fat, add the garlic and the greens to the pan and stir-fry for 2 minutes until just tender; finish with sesame oil.
- Slice the chicken and serve on the greens with spoonfuls of the ginger-scallion sauce.
Chef’s tips
- Starting the skin in a cold pan renders the fat slowly and gives glass-crisp skin.
- The sauce keeps a week in the fridge; spoon it on eggs, fish or steak.
Variations
- Use duck breast instead of chicken.
- Add a little fresh chilli to the sauce.
Storage
Keeps 2 days. Reheat the chicken skin-side down in a dry pan.
Questions and answers
How many net carbs are in Chicken Thighs with Ginger-Scallion Sauce & Mustard Greens?
One serving has 4.5 g net carbohydrates, 43 g protein and 29 g fat (451 kcal). The recipe makes 4 servings. These figures are estimates; your own ingredients may differ.
Can I make Chicken Thighs with Ginger-Scallion Sauce & Mustard Greens ahead, store or freeze it?
Keeps 2 days. Reheat the chicken skin-side down in a dry pan.
Which allergens are in Chicken Thighs with Ginger-Scallion Sauce & Mustard Greens?
It contains cereals containing gluten, sesame and soy, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Can I vary Chicken Thighs with Ginger-Scallion Sauce & Mustard Greens?
Yes. Use duck breast instead of chicken. Add a little fresh chilli to the sauce.