I love making meals for multiple days at once. It makes life so much easier and saves tons of time. To do that, though, I have to adapt recipes not only for the keto diet, but also for ease of storage and transportation.
This keto casserole recipe is one of my favorites! The thing is, I’m a big fan of Asian cuisine – specifically wok, teriyaki sauce, and the stir-fry cooking method. Of course, I had to give up frying, but I kept the ingredients and sauce)
Cooking time 60 minutes
Number of servings 6
Ingredients :
Ground ginger 1 tsp.
Garlic powder 1 tsp.
Rice wine vinegar 1 tbsp.
Soy sauce 80ml
Water 100 ml
Xanthan gum 1 tsp.
25 ml of olive oil
Fillet of chicken thigh 6pc.
Cauliflower 400g
Carrots 50 g
Broccoli 100 g
Step 1
Mix ginger, garlic and vinegar in a bowl.
Step 2
Add water and soy sauce.
Step 3
Mix the xanthan gum and olive oil and add to the sauce. Stir the sauce thoroughly until it is smooth and thickened
Step 4
Place the diced chicken, broccoli, sliced carrots and cauliflower in a casserole dish
Step 5
Pour teriyaki sauce over everything, stir, cover with foil and bake in a preheated 180 C oven for 1 hour
Bon appetit!
Energy content per serving
Calories from fat 140
Calories: 304.3
Fats: 15.6g
Carbohydrates: 7.5g
Fiber: 2.6 g
Digestible carbohydrates: 4.9 g
Protein: 33.7 g
