Keto Caramelized Ginger Chicken

Are you looking to jazz up your basic chicken recipe?

Well look no further, I have the perfect recipe for you. Braised ginger chicken or “gà kho gưng” is a popular comfort food for many Vietnamese families. It’s usually served with white rice and simple blanched vegetable like water spinach or sliced cucumbers.

For the chicken, it’s best to use dark meat like thighs or drumstick for maximum flavor. You can use boneless or bone-in with or without skin. Personally, I like it with bones and skin. Just make sure to cut it into bite size pieces. I was able to find drumsticks that was already chopped, so it definitely cut back on the prep time. 

Chicken drumsticks that are precut saves on prep time.
Seven ingredients goes into making caramelized ginger chicken.

After making the caramel sauce, the rest is pretty easy. This dish can be prepared in about 30 minutes from start to finish. 

One skillet to make the caramel sauce and cook the chicken
Serve with keto rice and stir fry veggies
Print Recipe
5 from 1 vote

Keto Caramelized Ginger Chicken

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Cuisine: Vietnamese


Caramel Sauce

  • 1/4 cup allulose sweetener

Ginger Chicken

  • 1-2 pounds chicken thighs cut into small chunks
  • 1-2 tsp caramel sauce
  • 1 minced shallot
  • 1/2 ginger sliced into matchsticks
  • 1 tbsp mushroom seasoning
  • 1-2 tbsp fish sauce
  • 1/4-1/2 can of coconut sparkling water
  • 1 tsp black pepper


  • Keto Caramel Sauce:
    Preheat skillet on medium high heat. Add in allulose when pan is hot. Allow the sugar to dissolve and swirl it around the pan. The color should gradually change from white to a nice golden brown color. This should take approximately 5 minutes. Remove from pan into a glass container.
  • Heat up a skillet and add in fat of choice. Once hot, add in the chicken.
  • Saute for a few minutes until all visible pink is gone.
  • Add in caramel sauce and mix with chicken.
  • Push chicken to one side, add in shallots and ginger. Saute for a minute.
  • Flavor the chicken with mushroom seasoning & fish sauce.
  • Add in sparkling water. More caramel sauce if it's looking too pale.
  • Taste and adjust seasoning (more fish sauce or more sparkling water).
  • Turn heat to low and allow chicken to simmer with the lid on.
  • Flavor should be infused and ready to be eaten in about 15-20 minutes of cooking.



Caramel sauce will become hard and solid once it's cold. Just pop it in the microwave for 30-50 seconds to turn it back into liquid.
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Keto Chicken Fajita Wrap🐔🌯

I love it when I can repurpose leftover proteins for another meal. Well, this is exactly what I did with the chicken fajita from dinner.

I found some Tumeric Coconut Wrap in my pantry and it was exactly what I needed to make a chicken wrap. I just had to microwave the chicken, spread it on the wrap and added some cheese and veggies on top. It was so good and different enough from dinner that it was exciting.

Tasty and quick low carb chicken wrap🌯

I got the coconut wrap from Thrive Market, but I’ve seen them at Walmart and other online retailer. This particular wrap is tumeric flavor and it’s my favorite. I love the yellow color. It’s a combination of sweetness from the coconut and the intoxicating fragrance of the tumeric. The wrap is soft and pliable like a regular tortilla or any other conventional wraps.

Lay your desired ingredients on top.
Up close and personal with my lunch.

So if you’re looking for a way to repurpose your leftovers, why not try to wrap it up?🌯

Check out the video below to follow the simple step by step instructions to how to make this delicious and flavorful chicken fajita. 

Chicken Fajita

This chicken fajita is easy peasy and takes about 30 minutes to come together. So versatile and great for leftovers the next day.
Author: MaiTai


  • Stove
  • Large Skillet


  • 2 lbs chicken thigh boneless & skinless, cut into bite size or strips
  • 3 whole bell peppers cut into strips
  • 1 whole onion thinly sliced

Chicken Marinade

  • 2 tbsp oil
  • 2 tbsp lemon juice
  • 2 tsp ground cumin
  • 2 tbsp minced garlic
  • 1 tbsp chopped cilantro
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp Bae Blend #tacotuesday optional


  • avocado sliced or cubed
  • full fat sour cream
  • cilantro
  • shredded cheese


  • Combine and mix lemon juice, oil, garlic, cumin, salt, chili powder & cilantro in a bowl. Add chicken thighs and marinate for 30 minutes.
  • Preheat a large skillet on medium high heat and add fat of choice. Cook chicken for 7 to 10 minutes until there's no more pink in the center. Remove chicken and cover with foil to keep warm.
  • Add 1 tbsp oil and saute peppers & onions to the same skillet. It should be done in about 5 to 7 minutes.
  • Serve with low carb tortillas, flaxseed lavash bread, or coconut wrap. Top with chopped cilantro, shredded cheese, sour cream, and cubed avocados.



You can eat chicken over a salad if you don't have low carb wraps on hand. 
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