Chinese · Lunch
Spicy Numbing Chicken Salad (Keto)
Shredded poached chicken thigh tossed with cucumber, scallion and a numbing dressing of Sichuan peppercorn oil, chili oil, black vinegar, soy sauce, sesame oil and garlic. Served cold over napa cabbage, finished with peanuts and sesame seeds.
$4
20 minsPrep
15 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
478Calories
34.2gProtein
34.8gFat
9.1gCarbs
3.1gSugar
2.6gFiber
1245mgSodium
174mgChol
6.9gSat Fat
690mgPotassium
85mgCalcium
2.6mgIron
0.6mcgVitamin B12
12mgVitamin C
low-carb
gluten-free
keto
Instructions
1
Prep
Trim the chicken thigh of excess fat, pat dry, slice the scallion, mince the garlic, and cut the cucumber into ribbons.
2
Poach
Bring water to a boil in a small saucepan over high heat, add the chicken thigh, reduce to medium-low, and poach 12 minutes until juices run clear.
3
Toast and whisk
Toast the Sichuan peppercorns in a dry skillet over medium heat for 1 minute until fragrant, grind coarsely, then whisk with chili oil, sesame oil, black vinegar, soy sauce, garlic and salt.
4
Assemble
Shred the cooled chicken, combine with shredded cabbage, cucumber ribbons and scallion, toss with dressing, pile onto a plate, scatter peanuts and sesame seeds on top, and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken thigh
- 480ml480ml water for poaching
- 110g110g cucumber
- 70g70g napa cabbage
- 22 scallion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp Sichuan peppercorn
- 4 tbsp4 tbsp chili oil
- 2 tbsp2 tbsp sesame oil
- 2 tbsp2 tbsp black vinegar
- 2 tbsp2 tbsp soy sauce
- 18g18g peanuts, roasted
- 2 tsp2 tsp sesame seeds
- 1/2 tsp1/2 tsp salt
