Keto Chicken Manchurian

Manchurian chicken is the gateway Indo-Chinese dish: tender chicken breast coated in almond flour (not cornstarch), seared, then finished in a thickened sauce that mimics the original's stickiness without the sugar and modified starch. Almond flour browns beautifully and crisps rather than gumming up as it cools. The sauce comes together quickly—low-carb soy, vinegar, chilli-garlic paste, chicken stock—and clings to the chicken without becoming a heavy glaze.

This is pure protein building: 40g per 350-calorie serving keeps you full through a long afternoon. The 7g net carbs come from vegetables, not sugar or corn. Thirty minutes total means you can make this on a weeknight without fuss. Ginger-garlic paste and onions soften in the oil first; bell peppers go in just before the sauce, so they stay crisp-tender; the chicken cooks through in the residual sauce without breaking apart. Serve alone or on cauliflower rice. The real test: this tastes almost identical to take-out chicken manchurian, minus the blood-sugar spike and the guilt.