Keto Stir Fry

This all-in-one pan Keto Stir Fry chicken is created with a ton of vegetables. It’s ideal as a quick and simple weeknight supper or for meal prepping. The dish is dairy-free, dairy-free, paleo, Whole30, keto, and has the tastiest sauce.

Why Does This Stir-Fry Taste So Good?

When my spouse said, “Honestly, Mon? A different stir-fry?” When the fork touched his lips, he immediately stopped talking.
The dude normally doesn’t complain and will eat anything. But I guess that day he was just feeling unusually sassy. Mmm.

However, aside from that,

The ideal complement to your meal preparation. You can serve it with white/cauliflower rice.
Its adaptability: feel free to use your preferred vegetables, just be sure to prepare them properly so they are fork-tender.
It adheres to the paleo, low-carb, keto, Whole30, and dairy-free diets.

What Else Do You Need?

thighs of chicken
Avocado lard
Garlic
Ginger
Almond aminos
ACV, apple cider
Flakes of red chilli pepper
soybean oil
Broccoli
peas in sugar
Chestnuts of water
the bell pepper
Carrots \sOnion

How to Prepare Keto Stir-Fried Chicken

Chicken preparation: Combine the chicken thighs and 1 tablespoon of oil in a big bowl. Give everything a good stir after adding the remaining ingredients to ensure that everything is coated.

Cooking chicken requires 2 minutes of medium-high heat in a sizable sauté pan. After one more minute, add the second tablespoon of oil. Don’t crowd the pan; just add the chicken in a single layer.

Cook about 3 minutes total. A slotted spoon should be used to remove off the heat and set aside.
Continue to fry by adding onions to the pan along with a generous teaspoon of kosher salt. Cook for 2 minutes while stirring occasionally.

Fork-tender vegetables include bell peppers, broccoli, carrots, and sugar snap peas. Cook for a further 5-7 minutes.

To help everything combine more quickly, I prefer to cover it with a lid and stir it occasionally. Add the water chestnuts and stir about halfway through the cooking process.

Prepare Sauce . Mix all ingredients in a small bowl. Increase the stir fry’s heat to medium-low, then add. Stirring often, cook for 2-3 minutes.

Re-adjust the heat and stir in the sesame oil and red chilli flakes to finish cooking the chicken. Give everything a whisk after allowing the flavors to mingle for another 2 minutes or so.

Serve with white rice or cauliflower and taste to see if more seasoning is needed. Sprinkle sesame seeds and scallions on top.

With various vegetables and a little different sauce, I can’t wait to try my hand at a beef or pork version of this.

I simply adore making stir fries because I can eat them as is and keep everything low carb or pile them on top of a bowl of rice depending on how hungry I am. Yum!

Questions & Substitutions for Recipes

Of course, you can substitute another kind of meat. Just be sure to cook it until it is finished; an excellent guidance is provided here.

Coconut aminos substitute/soy sauce. It is, however, slightly more salty, so while seasoning the dish, I’d keep that in mind. Taste again and again.

How much time will it endure and how should I keep it?

5-7 days, refrigerator in an airtight container.

Is the Instant Pot good?

You could, I’m sure, but it’s really not required. The cooking process only requires one pan and is quick.

Is dried ginger or garlic acceptable?

No, I don’t suggest it. Almost all of my Asian-inspired recipes call for fresh ginger and garlic, and I always suggest using both.

More Delicious Recipes:

• Keto Cheeseburger Soup

Ingredients

Chicken

Cut one pound of boneless, skinless chicken thighs into bite-sized pieces and pat them very dry. Put two teaspoons of avocado oil, split in half. Add one teaspoon of kosher salt. Put half a teaspoon of black pepper. Add one tablespoon of arrowroot flour.

A stir-fry

a large pinch of kosher salt, two julienned bell peppers, and a half medium yellow onion.

8 ounces of broccoli florets, 2 small carrots that have been peeled and finely sliced, 4 ounces of water chestnuts that have been properly rinsed, 1 teaspoon of red chilli flakes, and 1 1/2 tablespoons of sesame oil

Sauce

6 minced garlic cloves

1 1/2 tablespoons of minced ginger, 2 tablespoons of apple cider vinegar, and 1/2 cup of coconut aminos.

Instructions

1. Combine the chicken thighs and 1 tablespoon of oil in a large bowl. Add the other ingredients and give a good toss.
2. A fairly large sauté pan should be heated for two minutes at medium-high heat. For a further minute, add the second tablespoon of oil and heat.
3. Don’t crowd the pan; just add the chicken in a single layer. Heat about THREE minutes total. A slotted spoon should be used to remove off the heat and set aside.
4. With a generous teaspoon of kosher salt, add onions to the pan and simmer for 2 minutes, turning periodically. Fork-tender vegetables include bell peppers, broccoli, carrots, and sugar snap peas.
5. Cook for a further 5-7 minutes. To help everything combine more quickly, I prefer to cover it with a lid and stir it occasionally. Add the water chestnuts and stir about halfway through the cooking process.
6. Mix sauce’s components in a bowl(small). Increase the stir fry’s heat to medium-low, then add.
7. Stirring often, cook for 2-3 minutes.
8. Sesame oil, red chilli flakes, and chicken are all added back into the pan. Give everything a stir after letting the flavours mingle for about another two minutes.
9. Serve over rice or cauliflower and taste for more spice. Sesame seeds and scallions(garnish).

Notes

You are allowed to substitute different vegetables that you prefer for certain ones. Make sure to cook everything according to the recipe.
Just be sure to cook it until it is finished; an excellent guidance is provided here. I
would, however, take in mind that it is a little more salty while flavoring the dish. Taste everything.

Nutrition

240 calories, 16 grams of carbohydrates, 17 grams of protein, 12 grams of fat, 3 grams of fiber, and 4 grams of sugar.