Keto Asian Chicken with Sriracha Slaw

Chicken & Marinade
 ¾ lb chicken breast cutlets
 ½ head cabbage
 1 tbsp coconut oil
 1.50 tbsp coconut aminos
 ¼ cup onion, minced
 1 tsp garlic, minced
 1 tsp ginger, minced
 ¼ cup unseasoned rice vinegar
 2 drops organic liquid stevia
 salt, to taste
 pepper, to taste
Coleslaw Dressing
 ½ cup mayonnaise
 1 tbsp rice vinegar
 1 tsp Worcestershire sauce
 1 tsp onion powder
 1 tsp garlic powder
 2 tbsp sriracha sauce
 2 drops organic liquid stevia

Directions for Coleslaw
1

Prepare coleslaw first.

2

Shred cabbage.

3

Combine dressing ingredients. Mix well.

4

Cover and refrigerate 2–4 hours. Overnight is best.

Directions for Chicken & Marinade
5

Combine chicken marinade ingredients. Add chicken. Marinate 1–2 hours, minimum. Overnight is best.

6

Remove chicken from refrigerator 20–30 minutes before cooking.

7

Heat sauté pan over medium-high heat, adding coconut oil.

8

Add chicken to pan, patting dry first.

9

Cook for 5–7 minutes per side. Remove and let rest for an additional 5 minutes.

10

Stir coleslaw, plate. Add cooked chicken on top. Enjoy!