Keto Chicken Stir Fry Recipes

KETO CHICKEN STIR FRY

Keto Chicken Stir Fry image

I love that I can make low carb Chinese food whenever I'm craving it and trust me when I tell you this keto chicken stir fry recipe is a big winner!

Provided by Lindsey Hyland

Categories dinners

Time 30m

Number Of Ingredients 15

Ingredients

1/4 Cup Golden Swerve or Lakanto (see sweetener notes below)
1 Teaspoon Xanthan Gum
2/3 Cup Soy Sauce
1 Tablespoon Rice Vinegar
1 Tablespoon Garlic (minced)
1 Tablespoon Ginger (grated)
2 Tablespoons Sesame Oil (dark, divided)
3 Pounds Chicken Breast (skinless + boneless. Thinly sliced*)
3 Cups Broccoli
1 Bell Pepper (sliced)
1 Teaspoon Kosher Salt
Cauliflower Rice
Green Onions (sliced)
Roasted Peanuts (chopped)
Sesame Seeds

Steps:

In a large bowl, whisk sauce ingredients together until smooth.
Place chicken breast (3 Pounds) in sauce, and toss to coat. Place in the fridge for 15 minutes while you prep the veggies.
Heat oil (1 tablespoon) in a large skillet.
Once shimmering, add broccoli (3 cups) and sliced bell pepper (1). Cook until veggies begin to soften (about 5 minutes).
Remove veggies from the pan and set aside.
Heat remaining oil in the skillet.
Remove chicken from the marinade, and cook on medium-high heat for 2-3 minutes on each side. The inside should be slightly pink still, and the outside should be seared.
Add veggies back to the pan, along with the sauce from the marinade.
Bring the sauce to a boil.
Cook meat and veggies in the sauce until the chicken is cooked through (no longer pink in the center), and the veggies are tender. (About 5-7 minutes depending on the heat in your pan).
Serve over cauliflower rice, with sliced green onions, peanuts, and sesame seeds. Enjoy!

Nutrition Facts : Calories 275 kcal, Carbohydrate 11 g, Protein 42 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 1660 mg, Fiber 3 g, ServingSize 1 serving

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