5 Spice Chicken Skewers (Keto, Low Carb, Paleo)
Thin strips of chicken tender marinated in Chinese five-spice, rice vinegar and sesame oil, skewered with red bell pepper and grilled — keto, low carb and paleo friendly.
🍳 Cook: 6 min
Ingredients
| 2 lb | 905 g | boneless chicken tenders |
| 2 Tbsp | 30 ml | granulated erythritol sweetener (honey for Paleo) |
| 2 Tbsp | 30 ml | five spice powder |
| 1 Tbsp | 15 ml | unsweetened rice wine vinegar |
| 1 Tbsp | 15 ml | avocado oil |
| 1 tsp | 5 ml | sesame oil |
| 1 Tbsp | 15 ml | gluten-free soy sauce, fish sauce, or coconut aminos |
| 1/2 tsp | 2.5 ml | cayenne pepper (optional) |
| 1 cup | 240 ml | red bell pepper pieces for skewers |
| — | lime wedges and fresh cilantro to garnish (optional) | |
| 12 | skewers |
Instructions
- Slice the chicken thinly on the diagonal into pieces about 2 inches long.
- Combine the sweetener, 5 spice powder, rice vinegar, avocado oil, sesame oil, soy sauce (or fish sauce or coconut aminos) and cayenne pepper (if using) in a medium bowl and stir.
- Taste for seasoning and adjust sweetness or saltiness to your preference BEFORE adding the chicken.
- Add the chicken pieces and stir well to coat.
- Marinate the chicken for at least 1 hour and up to 24 hours.
- Preheat the grill.
- Thread the chicken and red bell pepper pieces (or other veggies) onto the skewers.
- Grill for 2-3 minutes per side or until the chicken is cooked through.
- Garnish with lime wedges and fresh cilantro if desired.