red pepper chicken
I love sauces and this Red Pepper Chicken brings the flavor with out the dairy. If you follow me on Instagram, you know basically every meal I make has some kind of dip or sauce with it – they really add a whole new depth of flavor and texture you wouldn’t be able to achieve otherwise. Adding a sauce to a keto recipe with chicken can also avoid dry chicken breasts! Finding dairy free sauces after relying on cream and cheese (and cream cheese) for so long has been a new personal challenge in my health journey. I’ve found, with a little extra time and heat, you can create some really flavorful sauces without the dairy (and extra calories!).
- Bone Broth– If you don’t have bone broth, any type of stock will work from chicken to vegetable. I prefer bone broth for most recipes because of the added collagen and flavor!
- Chicken- Any cut of chicken should work as long as it’s boneless! If you want full flavor, use chicken boneless skinless chicken thighs. If you are trying to watch calories, use breast and tenderloins.
- Soy Sauce/Coconut Aminos– If you are whole30, make sure to use coconut aminos instead of soy sauce. Either will work for this recipe however soy sauce is less carbs for the carb conscious.
Let’s talk about bone broth. Not all bone broths are created the same and not all of them have the same amount of collagen – and some of them can have unexpectedly bad ingredients, considering bone broth is usually double the price of regular stock… and sometimes more! If you use a good, quality bone broth in your cooking, especially if you’re following someone else’s recipes (including mine), you can ensure your food is coming out exactly the way the recipe creator intended.
The flavor of the broth can be wildly different between brands, which is why I try to stick with my favorite, Fond. I have been using Fond bone broth for all my recipes lately and the difference between Fond and some other brands I’ve tried is insane. Fond is created with quality ingredients and you can taste all the love that goes into every jar. I’ve tried making my own bone broth, and, yes, it’s good, but I don’t usually have the storage space, time, or energy to do it – not to mention, it’s really annoying to have to start from scratch on a seemingly-easy recipe and make every single ingredient. Sometimes you just need to pour stuff into a pot or onto a sheet pan and be done. Buying a couple of jars of Fond at a time means less prep and less mess for me, and more time for cooking the main part of the meal.
Back to the reason you are here, easy flavorful chicken!
cuts of chicken
I like to use diced chicken thighs for most sautéed chicken recipes. The fat adds a lot of flavor to the dish and chicken thighs are always easy to find. However, if you are watching calories or trying to have less fat in your diet (or even if they’re just not on sale this week), chicken breasts work just as well and have been our go-to lately.
Tip: If you are going to make this recipe for meal prep, don’t cube the chicken breast. It will get dry quicker while in the fridge. I would butterfly the breasts (especially if they’re larger) and sear them and cook as directed. Cook the red pepper sauce, pour it on top of chicken and store in the fridge for up to four days. This is the best way to make sure your chicken doesn’t dry out!
Ground mustard is great for adding some spice and heat to a dish! I never really used it before I went keto but it has been in my pantry ever since I realized it really can add some amazing flavor to a lot of dishes. If you ever what gives some mac and cheeses their extra tang, it is usually a little bit of mustard!
If you don’t have ground mustard, you can use regular yellow mustard for this recipe! Just use 1 tablespoon of prepared mustard in place of ground mustard.
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Red Pepper Chicken
- Dice the chicken into 1 inch pieces, season with paprika, ground mustard and a little salt.
- In a skillet, bring 2 Tbsp olive oil to temp over medium heat – you can tell it’s ready by the rippling effect on the surface of the oil. Add the seasoned chicken and brown, about 10 minutes or so.
- Once the chicken is done, take it out of the skillet and add another tablespoon of oil to the skillet. Add the pepper, onion and garlic, cook until tender, usually about 5 minutes or so.
- Add the tomato paste, red pepper flakes, chicken stock and soy sauce. Let simmer for about 10 minutes.
- Add the chicken back in (skip this step if using chicken breast for meal prep!) and let simmer until reduced to a sauce, about 10 more minutes or so. You can also add a very small amount (¼ tsp or so) of xanthan gum, however, if you let it simmer, it will get thicker on its own without needing gum.
- Serve on top of some cauliflower rice. This chicken also reheats so well, so make extra for leftovers!