Endive leaves filled with golden-brown diced chicken are arranged radially on a white plate, their lightly charred edges peeping out of the leafy green. Colorful vegetables - orange, red, and green peppers - dot the chicken, adding pops of color. The entire dish is sprinkled with black and white sesame seeds, giving it an Instagram-worthy contrast of textures and colors.

Low-Carb Almond Chicken Stir Fry in Endive Boats

Name: Low-Carb Almond Chicken Stir Fry in Endive Boats
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Chinese
Ingredients: medium chicken thighs, 2 diced into bite-sized pieces; medium assorted bell peppers, 3 julienned; almond butter, 2 tablespoons; endive, 2 leaves separated; garlic cloves, 2 minced; ginger, 1 tablespoon grated; low-sodium soy sauce, 1 tablespoon; rice vinegar, 2 tablespoons; sesame oil, 1 tablespoon; sesame seeds, for garnish; salt, to taste; black pepper, to taste; extra-virgin olive oil, 2 tablespoons

Category Main Course

Prep 15 minutes

Cook 25 minutes

Style Chinese

Technique Stir Fry

Diet Friendly Low-Carb

Daily Recipe: May 04, 2025

This low-carb recipe is a unique blend of classic Chinese ingredients and innovative cooking techniques. Every bite of this dish is a delightful surprise, packed with textures and flavors that ignite the senses. The key ingredients include chicken thighs, a low carb staple, cooked with colorful peppers to ensure a rich dose of Vitamin C, healthy fats from almond butter and the freshness and crispiness of endive lettuce to serve a well balanced, healthy and mouth watering Chinese inspired meal.

Ingredients (for 2)

Medium chicken thighs - 2 - diced into bite-sized pieces
Medium assorted bell peppers - 3 - julienned
Almond butter - 2 tablespoons
Endive - 2 - leaves separated
Garlic cloves - 2 - minced
Ginger - 1 tablespoon - grated
Low-sodium soy sauce - 1 tablespoon
Rice vinegar - 2 tablespoons
Sesame oil - 1 tablespoon
Sesame seeds - for garnish
Salt - to taste
Black pepper - to taste
Extra-virgin olive oil - 2 tablespoons

Preparation

Step 1 - 🍳🧄🌿

Heat the olive oil over medium heat in a large pan. Add the minced garlic and grated ginger, sauté until fragrant.
Step 2 - 🍗🔥🧂

Increase the heat to medium-high. Add the diced chicken thighs and season with salt and pepper. Cook until golden-brown and cooked through.
Step 3 - 🔥🌶️🍳

Reduce the heat to medium. Add the julienned bell peppers to the pan, stir frying for a few minutes until the peppers are tender but still crisp.
Step 4 - 🥣🥢🥜

In a bowl, whisk together the almond butter, soy sauce, rice vinegar, and sesame oil.
Step 5 - 🍗🍲🥄

Pour the sauce over the chicken and peppers, stirring until the mixture is well coated.
Step 6 - 🍽️🥬🌻

Serve the stir fry in the separated endive leaves and garnish with sesame seeds.

Additional

Switch out the chicken for tofu for a vegetarian option or shrimp for a pescatarian alternative. Kids can help with washing and separating the endive leaves, stirring the ingredients together for the sauce, or even garnishing the finished boats with sesame seeds.