Description
This keto-friendly chicken stir fry offers a healthy, low-carb alternative to classic takeaway meals. Featuring tender chicken thighs cooked with vibrant broccoli and bell peppers in a flavorful, sugar-free sauce, it delivers satisfying Asian-inspired flavors without the carbs. Perfect for a quick weeknight dinner, this dish can be customized with shrimp or beef while keeping it keto-compliant.
Ingredients
Scale
Chicken and Marinade
- 1 pound boneless skinless chicken thighs, cut into bite sized pieces
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup soy sauce or tamari
- 2 tablespoons sugar free ketchup
- 1 tablespoon rice vinegar
- 1 tablespoon low carb sweetener such as erythritol
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon xanthan gum (optional)
- 1 tablespoon water
Vegetables and Garnish
- 1 cup broccoli florets
- 1/2 cup sliced bell peppers
- 2 tablespoons sliced green onions
- 1 teaspoon sesame seeds
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6 to 8 minutes until browned and fully cooked. Remove the chicken from the skillet and set aside to keep warm.
- Prepare the Sauce: In the same skillet, add sesame oil, minced garlic, and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic. Stir in the soy sauce or tamari, sugar-free ketchup, rice vinegar, low carb sweetener, and red pepper flakes.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, mix xanthan gum with water to create a slurry. Whisk this mixture into the sauce in the skillet to help it thicken. Simmer for 2 to 3 minutes until the sauce slightly thickens.
- Cook Vegetables: Add the broccoli florets and sliced bell peppers to the skillet. Cook for 3 to 4 minutes until they become tender-crisp, maintaining their vibrant colors and textures.
- Combine and Heat Through: Return the cooked chicken pieces to the skillet and toss everything together to coat evenly in the sauce. Continue cooking for another 2 minutes to ensure everything is heated through.
- Garnish and Serve: Remove the skillet from heat. Garnish the dish with sliced green onions and sesame seeds for added flavor and texture. Serve immediately, ideally over cauliflower rice for a complete keto meal.
Notes
- Serve over cauliflower rice for a complete keto-friendly takeaway style meal.
- Adjust sweetness and spice levels according to your preference by varying the amount of sweetener and red pepper flakes.
- You can substitute shrimp or beef for the chicken to switch up the protein while keeping the dish low carb and keto-compliant.
- Xanthan gum is optional but recommended if you desire a thicker sauce without adding carbs.
