Keto Singapore Chili Crab (Crab-less)
A keto-friendly take on the classic Singaporean Chili Crab, using shredded chicken and a rich, spicy, and slightly sweet chili sauce. Served with cauliflower rice.
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Ingredients
- about 680 g Shredded Chicken
- 4 cups Cauliflower Rice
- 1 medium Red Bell Pepper
- 1 medium Green Bell Pepper
- 1 tbsp Ginger
- 4 cloves Garlic
- 2 small Red Chilies
- 2 tbsp Tomato Paste
- 2 tbsp Sugar Substitute (Erythritol)
- 2 tbsp Soy Sauce (Gluten-Free Tamari)
- 1 tbsp Rice Vinegar
- 1/2 cup Chicken Broth
- 1/4 tsp Xanthan Gum
- 2 tbsp Avocado Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare the chili sauce by blending ginger, garlic, red chilies, and tomato paste.
- 2Heat avocado oil in a large skillet or wok. Add bell peppers and sauté for 5 minutes.
- 3Add the chili sauce mixture and cook for 3 minutes.
- 4Stir in sugar substitute, gluten-free tamari, rice vinegar, and chicken broth. Bring to a simmer.
- 5Add xanthan gum to thicken the sauce.
- 6Add shredded chicken to the skillet and coat with the chili sauce. Cook for 5-7 minutes until heated through.
- 7Serve hot over cauliflower rice.
Substitutions
Soy Sauce → Gluten-Free Tamari
Gluten-free alternative
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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