Ingredients (3–4 servings)
For the Chicken:
1 ½ lbs chicken breast or thighs, sliced thin
2 tbsp olive oil or avocado oil
1 tbsp soy sauce (or coconut aminos for soy-free)
1 tsp garlic powder
½ tsp ground ginger
Salt and pepper, to taste
For the Vegetables:
2 cups broccoli florets
1 cup sliced carrots (optional, can reduce for stricter keto)
1 cup green beans
1 cup cauliflower rice (or extra for more volume)
½ cup bell peppers, sliced
1 tbsp butter or sesame oil
For the Keto Stir-Fry Sauce:
¼ cup soy sauce or coconut aminos
1 tbsp rice vinegar
1 tbsp sesame oil
1 ½ tbsp erythritol or monk fruit sweetener
1 tsp fresh ginger, grated
1 tsp garlic, minced
½ tsp xanthan gum (to thicken) — optional
Instructions
- Cook the Chicken:
Heat oil in a large skillet or wok over medium-high heat.
Add chicken and season with garlic powder, ginger, salt, and pepper.
Stir-fry for 6–8 minutes, until golden and cooked through.
Remove and set aside.
- Cook the Veggies:
In the same pan, add butter or sesame oil.
Toss in broccoli, carrots, and green beans. Stir-fry for 4–5 minutes until crisp-tender.
Add cauliflower rice and bell peppers. Cook another 2–3 minutes.
- Make the Sauce:
In a small bowl, whisk together soy sauce, vinegar, sesame oil, sweetener, garlic, and ginger.
(Optional) Sprinkle in xanthan gum and whisk until slightly thickened.
- Combine Everything:
Return the chicken to the skillet.
Pour the sauce over everything.
Toss well and cook for 1–2 more minutes to heat through.
- Serve:
Spoon into bowls (like in the picture) and enjoy!
Perfect for meal prep — store in airtight containers for up to 4 days in the fridge.
enjoy