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Nidhi's Keto Kitchen: Chicken Manchurian

Updated: Dec 7, 2019

Though this recipe is made with chicken, you can replace it with leftover turkey.

Nidhi, 2019

Serves 2

Prep Time: 20 minutes


  • Chicken breast 14 oz cut in thin strips

  • Mixed peppers cut in 1 inch squares 2 cups

  • Onion cut in one inch square 1 cup

  • Spring onions (white) cut in one inch 1/2 cup

  • Spring onion (Green) cut in fine rings

  • Cabbage, cauliflower and peppers grated in food processor 1/2 cup

  • Garlic 4 cloves grated

  • Ginger root 1/2 inch grated

  • Olive oil 3 tsp

  • Walden farm ketchup 2 tbsp

  • Soy Sauce 2 tbsp

  • Chings Manchurian Masala 2 tbsp

  • Chicken broth 2 cups

  • Coriander 2 tbsp


  1. Heat a wok and add 1 tsp of oil, add the colored peppers and stir fry for 2 to 3 mins to get some edges brown. Take these out on a separate plate.

  2. In the same wok add 2 tsp of oil add ginger and garlic and cook for 1 minute. Add the grated vegetables and stir fry for 2 minutes.

  3. In a bowl add manchurian masala, soy sauce, tomato ketchup and 4 oz water, and make a paste. Add the sauce/paste and stir for 1 minute, add chicken broth. When the broth comes to a boil add chicken and immediately stir so none of the chicken pieces stick to each other. Cover the lid and cook for 5 minutes.

  4. Add the whites of spring onion, onions, stir fried peppers, coriander and cook for 3 to 4 mins and serve it hot with cauliflower rice.

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