Keto Vietnamese Chicken Vermicelli Bowls

In a keto-friendly bowl, you can enjoy the flavors of Vietnamese food. Chicken that has been marinated is served on crisp cabbage or lettuce with zucchini noodles and fresh herbs in this recipe.

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon sesame oil
• 1 tablespoon erythritol or monk fruit sweetener
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/2 teaspoon crushed red pepper flakes
• 4 cups shredded cabbage or lettuce
• 2 medium-sized zucchini, spiralized into noodles
• 1 cup bean sprouts
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts
• Lime wedges, for serving
• Salt and pepper to taste

Instructions:

In a bowl, mix soy sauce, fish sauce, sesame oil, sweetener, garlic, ginger, and red pepper flakes

Add sliced chicken and marinate for at least 30 minutes

Heat a skillet over medium-high heat

Cook the marinated chicken until browned and cooked through, about 5-7 minutes

In a separate skillet, saut zucchini noodles until tender, about 2-3 minutes

Divide shredded cabbage or lettuce among bowls

Top with cooked zucchini noodles, bean sprouts, and cooked chicken

Garnish with chopped cilantro, green onions, chopped peanuts, and lime wedges

Season with salt and pepper to taste

Serve and enjoy