KETO CHICKEN STIR FRY
A few easy adjustments to the traditional chicken dinner dish make the keto Chicken Stir Fry reduced in carbs and sugar. This dinner is quicker to prepare than takeout and is more nutritious.
Vegetable stir-fry is one of my all-time favorite vegetarian meals. I've used that recipe for stir-fry sauce for a very long time. Even though it has a lot of fresh vegetables, if you follow a rigorous ketogenic diet, it contains a lot of foods like soy, brown sugar, and ketchup that you shouldn't consume.
With the intention of keeping the flavor as near to the original as possible, I made a few adjustments to the sauce to make this Keto Chicken Stir-Fry recipe just as delicious. This recipe's copycat keto stir-fry sauce is the greatest! It retains the same flavor in its entirety and doesn't make you feel like something is missing.
You should absolutely include this chicken dinner recipe in your regular rotation.
The Benefits of This Recipe
Making this recipe only takes a few minutes. Even if you're watching your intake of sugar and carbohydrates, it's significantly healthier than takeout options and ideal for busy weeknights. Approximately half of the preparation time—30 minutes—is spent on chopping the vegetables.
Children can eat stir fry, which is also a terrific way to eat a lot of vegetables and isn't at all spicy. Crushed red pepper can be used, though, if you prefer your stir fry a little spicy.
The cleanup is simple and it just requires one pan.
It is naturally low in carbohydrates, keto-friendly, and gluten-free.
Making Keto Stir-Fried Chicken
Ingredients
You'll need the following to make the keto stir-fry sauce:
-14 cup of chicken bone stock or broth (or vegetable stock)
-Coconut aminos, 1/3 cup
-Rice vinegar, two tablespoons
-replacement for brown sugar, two tablespoons (like Swerve)
-1/fourth cup tomato paste
-one teaspoon of sesame oil
For the Chicken Stir-Fry, you will need:
-Boneless, skinless chicken weighing 1.5 pounds, chopped into bite-sized portions
-0.5 teaspoons of salt
-1/4 cup pepper
-broccoli florets in a cup
-1 cup trimmed green beans
-1 red bell pepper, thinly sliced
-2 minced garlic cloves
-1 tablespoon fresh ginger, minced or grated
-green onions, sliced thin (optional garnish)
-sesame seeds (optional garnish)
Chef's Tip: Other low-carb veggies, including as cauliflower, zucchini, summer squash, carrots in moderation, onions, and mushrooms, can be used in place of or in addition to those on this list.
The recipe card at the bottom of this post has the whole recipe as well as step-by-step directions and pictures. If necessary, you can also print the recipe directly off the card.
Prep!
Before you start cooking, there needs to be a little bit of dicing and slicing.
Chicken should be chopped into bite-sized pieces, broccoli should be cut into florets, green beans should be trimmed, and pepper should be sliced into thin strips. The garlic and ginger must also be minced.
Create!
whisk the Stock, coconut aminos, rice vinegar, brown sugar substitute, tomato paste, and sesame oil are all combined in a bowl. Place aside.
Broccoli, green beans, and pepper should be added to the skillet along with the remaining avocado oil. Cook for about 4-5 minutes, or until crisp-tender.
Add the ginger and garlic, stir, and heat for an additional 30–60 seconds
Re-add the chicken to the pan, then slowly pour the stir-fry sauce over it
Be cautious not to overcook; cook for a further 1-2 minutes, or until everything is thoroughly heated. Vegetables should be crisp, not mushy.
Chef's Tip: If you'd like, you can thicken the sauce by including xanthan gum. Simply whisk up 1/4 cup of the hot stir-fry sauce with 1/8 teaspoon of xanthan gum, then add the mixture back to the pan and combine.
Present!
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