Keto Huli Huli Chicken Over Quick Tossed Salad
Embody Summer with this Hawaiian-inspired Keto meal! Thin-sliced chicken breasts are marinated in a laundry list of Asian-infused flavors like ginger, garlic, and sesame seeds. The “Huli Huli” part of this recipe comes from the intensely flavored citrus juices used in the marinade. Just a small amount of citrus juice adds punches of flavor to this crispy, caramelized chicken. Served under the chicken is a ginger-lemon salad that can be tossed together in minutes. You can serve the salad on the side for a crisper texture, but you’d be missing out on all the buttery flavors that drip off the glazed chicken onto the greens for a well-rounded family meal.
How to Make It
Step 1
Prepare a thin-sliced, 4-oz chicken breast per serving by patting dry with a paper towel. Sprinkle the salt and pepper over the chicken and arrange in the bottom of a Ziploc bag or a dish for marinating. Whisk together the chicken broth, pineapple juice, soy sauce, Worcestershire, rice vinegar, ketchup, garlic, ginger, sesame seeds, orange zest, and chopped green onion. Pour this marinade over the chicken and spread around in the bag or dish until the chicken is covered. Store airtight in your refrigerator to marinate for 4-6 hours.
Step 2
When you’re ready to cook, heat the first amount of olive oil in a wide non-stick pan or skillet over high heat. Place in the marinated chicken breasts, reserving the excess marinade in the bag. Cook the chicken openly on one side for 5-7 minutes, until a glossy brown glaze caramelizes on the chicken. Flip the chicken over and pour all excess marinade over the breasts. Place a lid over the chicken and cook on medium-low heat for another 5 or more minutes. Cook until the chicken has the same caramelized glaze. Flip the chicken a couple of times in the pan to pick up any additional glaze.
Step 3
While the chicken is nearing the end of cooking, quickly toss together the lettuce with diced cucumber and tomatoes and all remaining ingredients except the butter. Arrange the salad on a large serving plate and place the cooked chicken breasts on top of the salad.
Step 4
Return the pan to your stove over low heat and melt the butter in the pan. Gently stir the melted butter to pick up the crispy seasonings leftover from the chicken. Pour this seasoned butter glaze over the chicken and allow it to drip off onto the salad. Serve immediately.
Ingredients
- Chicken Breast Boneless Skinless Raw
1 pound
- Salt
¼ teaspoon
- Black Pepper
¼ teaspoon
- Chicken Broth
2 tablespoon
- Pineapple Juice Canned Or Bottled
2 tablespoon
- Soy Sauce
½ teaspoon
- Worcestershire Sauce
1 teaspoon
- Rice Vinegar
1 teaspoon
- Ketchup
2 teaspoon
- Garlic
2 teaspoon
- Ginger
1 teaspoon
- Sesame Seeds
1 tablespoon, whole pieces
- Orange Peel Or Zest Raw
½ tsp
- Green Onions
1 medium – 4 1/8″ long
- Olive Oil
½ tablespoon
- Lettuce
2 ounce
- Cucumber
3 ounce
- Grape Tomato
1-½ ounce
- Salt
¼ teaspoon
- Black Pepper
¼ teaspoon
- Olive Oil
½ tablespoon
- Rice Vinegar
1 teaspoon
- Lemon Juice
1 teaspoon
- Ginger
1 teaspoon
- Unsalted Butter
1-½ tablespoon