Keto Stir Fry
Keto stir fry combines fresh protein, low-carb vegetables, and rich flavors for a quick, satisfying meal. It’s a versatile dish adaptable to many preferences while keeping carbs low and nutrition high.
Ingredients
- 1 pound chicken breast chopped
- 1 tablespoon almond flour or coconut flour
- 1 tablespoon oil
- 2 cloves garlic minced
- 1/2- inch ginger minced
- 1 small onion chopped
- 1 head broccoli chopped
- 1 large bell pepper chopped
For the Sauce
- 1 batch keto stir-fry sauce
- 1 teaspoon sesame oil
- 2 tablespoons chili sauce optional
Instructions
- In a small bowl, combine the stir-fry sauce, sesame oil, and chili sauce, whisking until smooth. Set aside. In another bowl, toss the chopped chicken with the almond flour until lightly coated.
- Heat the oil in a non-stick pan or wok over medium heat. Add the chicken and stir-fry until almost fully cooked. Remove the chicken from the pan and set it aside.
- Add the minced garlic and ginger to the same pan and stir-fry for a few minutes until fragrant. Add the chopped vegetables and cook until they are nearly tender. Return the chicken to the pan and pour in the sauce. Allow it to bubble and thicken for a few minutes before removing from heat. Serve immediately.
Notes
TO STORE: Keep leftover stir-fry in an airtight container in the refrigerator for up to one week.
TO FREEZE: Place leftovers in a freezer-safe container and freeze for up to two months. Thaw before reheating.
REHEATING: Warm individual portions in the microwave or reheat in a large skillet until heated through.
TO FREEZE: Place leftovers in a freezer-safe container and freeze for up to two months. Thaw before reheating.
REHEATING: Warm individual portions in the microwave or reheat in a large skillet until heated through.