Description
Zesty keto chicken stir fry delivers bold Asian-inspired flavors without carb overload. Crisp vegetables and tender chicken dance together in a sizzling skillet, promising a quick, satisfying meal that keeps health goals on track.
Ingredients
Scale
Proteins:
- 1 pound (450 g) Boneless, skinless chicken breast or thighs, cut into 1-inch (2.5 cm) pieces
- 4 cloves Garlic, minced
Vegetables:
- 6 ounces (170 g) Broccoli, cut into florets
- 1 large Red bell pepper, cut into 1-2 inch (2.5–5 cm) thin strips
- 1 pound (450 g) Cauliflower rice (fresh or frozen)
- 4 tablespoons Green onions, optional
Seasonings and Liquids:
- ¼ cup (60 ml) Olive oil, divided
- ½ teaspoon Sea salt
- ¼ teaspoon Black pepper
- ¼ cup (60 ml) Chicken bone broth
- ¼ cup (60 ml) Coconut aminos
- 1 teaspoon Toasted sesame oil
Instructions
- Prepare a large skillet or wok, heating of olive oil over medium-high temperature. Season chicken pieces with salt and pepper, then cook for 4-5 minutes, turning once, until golden and nearly cooked through.
- Carefully transfer the partially cooked chicken to a covered plate, keeping it warm for later incorporation.
- In the same pan, introduce the remaining of olive oil. Introduce minced garlic and sauté briefly, releasing its aromatic essence for approximately one minute.
- Integrate broccoli florets and sliced red bell peppers into the fragrant pan. Stir vigorously for 3-4 minutes, ensuring vegetables achieve a vibrant green color and peppers begin to tenderize.
- Create depth by pouring bone broth into the skillet, using a wooden spoon to dislodge caramelized remnants from the pan’s surface. Reduce heat, cover, and allow vegetables to simmer for 3-5 minutes until broccoli reaches crisp-tender consistency.
- Enhance flavor profile by drizzling coconut aminos across the skillet, again scraping the bottom to release any remaining flavor compounds. Gently reintroduce the reserved chicken pieces to the vegetable medley.
- Elevate the dish by incorporating cauliflower rice, increasing heat to medium-high. Energetically stir fry for 3-4 minutes, ensuring cauliflower maintains a soft yet distinct texture while allowing excess moisture to evaporate and chicken to complete its cooking process.
- Finalize the preparation by removing from heat and introducing toasted sesame oil. Meticulously adjust seasoning with additional salt and pepper to harmonize flavors.
- Present the dish with an optional garnish of finely chopped green onions. Serve immediately while steaming hot, ready to delight the palate.
Notes
- Slice chicken precisely for even, quick cooking that prevents drying out.
- Maintain vegetable crispness by brief stir-frying to preserve bright colors and texture.
- Select cauliflower rice wisely – fresh offers better consistency, frozen needs slight moisture adjustment.
- Rest cooked chicken momentarily to lock in succulent juiciness before sauce integration.
- Customize sauce flavor profile with subtle salt or chili flakes for personalized taste enhancement.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 310
- Sugar: 7.8g
- Sodium: 500
- Fat: 17.3g
- Saturated Fat: 2.8
- Carbohydrates: 15.5g
- Fiber: 4.5g
- Protein: 23.7g
- Cholesterol: 65