Add 64 keto recipes (crawled from Diet Doctor via JSON-LD, filtered by macros)

content/recipes/keto-asian-chicken-with-peanut-coleslaw.md

@@ -0,0 +1,72 @@
+---
+title: "Keto Asian chicken with peanut coleslaw"
+source_url: https://www.dietdoctor.com/recipes/keto-asian-chicken-with-peanut-coleslaw
+source: dietdoctor.com
+meal_type: dinner
+protein_type: chicken
+cuisine: "Asian"
+servings: 4
+prep_minutes: 20
+cook_minutes: 30
+total_minutes: 50
+macros_per_serving:
+  calories: 987
+  protein_g: 44
+  fat_g: 84
+  total_carbs_g: 10
+  fiber_g: 6
+  net_carbs_g: 4
+thai_easy: true
+tags: ["mealplan-ready"]
+---
+
+# Keto Asian chicken with peanut coleslaw
+
+Tired of humdrum chicken legs? Add an Asian flair to this keto chicken thigh dish. The meat is infused with a zesty tamari, garlic, and ginger marinade, then baked to crispy perfection. Served on a bed of coleslaw with a spicy peanut sauce, and garnished with avocado and lime, this meal is an exotic trip without leaving home.
+
+**Source:** [dietdoctor.com](https://www.dietdoctor.com/recipes/keto-asian-chicken-with-peanut-coleslaw)
+
+## Macros (per serving)
+- **Calories:** 987 kcal
+- **Protein:** 44 g
+- **Fat:** 84 g
+- **Net carbs:** 4 g (total 10g − fiber 6g)
+
+## Time
+- Prep: 20 min
+- Cook: 30 min
+- Total: 50 min
+- Servings: 4
+
+## Ingredients
+- 2 lbs chicken thighs (bone-in with skin)
+- 1 1/3 tbsp ginger garlic paste
+- 3 tbsp tamari soy sauce
+- 1 tbsp coconut oil
+- 1/4 tsp ground black pepper
+- 8 oz. red cabbage
+- 6 oz. bean sprouts
+- 1/2 + 1 tbsp (optional) red chili pepper
+- 2 oz. carrots
+- 1 oz. + 2 tbsp (optional) fresh cilantro
+- 2 tbsp peanut butter
+- 3/4 cup mayonnaise
+- 1/2 tbsp sriracha sauce
+- 1/4 tsp sesame oil
+- 1 avocado
+- 1 lime (optional)
+
+## Instructions
+1. Preheat the oven to 400°F (200°C).
+2. In a small bowl, whisk together the marinade ingredients. Place the chicken in a ziplock bag, and add the marinade to completely coat the chicken. Set aside for 10 minutes at room temperature.
+3. Place the chicken thighs, skin-side up on a broiler or baking pan. Bake for 30-40 minutes depending on the size of the thighs, or until the skin is crispy and golden brown and the internal temperature is 165°F (74°C). Set aside to cool.
+4. Add the coleslaw ingredients to a large bowl. In a smaller bowl, whisk together the dressing ingredients. Pour it over the coleslaw, and give it a good mix.
+5. Divide the coleslaw into individual serving bowls, or leave in the current bowl. Garnish with the chicken, diced avocado, chili, and a lime wedge. Another option: Serve the chicken thighs with the coleslaw on the side.
+
+## Thailand notes
+✅ Ingredients readily available in Thailand.
+
+**Substitutions:**
+- *avocado* → seasonal — Nov-Feb is cheapest, imported from Chiang Mai
+
+All ingredients readily available at Tops/Rimping/Villa supermarkets.