Servings: 4 servings
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
- 1.5 pounds Chicken or meat of your choice cut into 1-inch pieces
- 2 Garlic cloves
- 1 tablespoon Ginger, grated
- ¼ cup Soy sauce or coconut aminos
- 1 teaspoon Hot chili paste
- 3 tablespoons Sesame oil
- ½ medium Onion chopped
- 7 ounces (200g) Broccoli
- ½ (80g) Red bell pepper sliced
- Sliced scallions and sesame seeds for topping
- To begin with, measure out and cut up all of your vegetable ingredients. Next, finely mince the garlic cloves and grate the ginger. Set these ingredients aside.
- To marinate your chicken, start by combining the garlic, ginger, soy sauce, and chili paste in a medium bowl. After that, chop your chicken into 1-inch pieces and add them to the bowl.
- Before setting the bowl aside to continue marinating, thoroughly coat each piece of chicken in the marinade.
- In your wok, heat one tablespoon of the sesame oil over high heat. Add the onion and cook for one to two minutes or until softened.
- Then include the broccoli, red bell pepper, and any other vegetables you want. Cook the veggies for 3 to 5 minutes until they are cooked but slightly crisped.
- Set aside the veggies from the pan and put them in the bowl.
- Add the rest of the sesame oil to your wok and cook the marinated chicken for 3 to 5 minutes or until it is fully cooked. Cook the chicken for 3 to 5 minutes or until it is fully cooked. Keep the chicken’s marinade and reserve it for later use.
- Put the precooked vegetables back into the wok, pour the marinade over them, and mix everything together gently.
- Cook for an additional 2 minutes until the sauce has thickened and reduced. Once the sauce has been reduced, mix the chicken and vegetables with the sauce to coat them.
- Serve with sliced scallions and sesame seeds to taste.
Serving Size: 1 serving
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Chicken Stir-Fry
Since it stores so well, we enjoy making keto chicken stir fry for dinner and meal prep. Additionally, whether cold or reheated, leftovers taste fantastic.
This nutritious stir-fry dish yields four servings. Therefore, if you’re making it for yourself, there will be many leftovers. The good news is that you can keep it in the fridge for approximately 3–4 days if you store it in an airtight container.
And if you want to make a larger quantity, so you always have this food on hand, you can store it in a freezer-safe bag for up to 3 months!