Servings: 4 servings
Prep time: 10 minutes
Cook time: 7 minutes
Total time: 17 minutes
Ingredients
- 3 cups Cooked turkey breast – shredded
- 3 cloves Garlic – minced
- 2 cups Broccoli florets
- 1 medium Bell pepper – sliced into strips
- 1 tablespoon Avocado oil
- 2 tablespoon Coconut aminos
- 1 tablespoon Fish sauce
- 1 tablespoon Hot sauce (optional)
Instructions
- Heat avocado oil in a large skillet or wok over medium-high heat. Add the vegetables and stir-fry for 3 minutes when the oil is hot.
- Then stir in the turkey, coconut aminos, fish sauce, and hot sauce. Cook for another 2-3 minutes until the turkey is warmed and the vegetables begin to soften.
- Remove from the heat and serve right away. Enjoy!
Nutrition Facts
Calories: 244kcal
Carbohydrates: 11g
Total Fat: 11.6g
Saturated Fat: 2.3g
Trans Fat: 0.1g
Polyunsaturated Fat: 2.5g
Monounsaturated Fat: 4.8g
Cholesterol: 67mg
Sodium: 838mg
Potassium: 457mg
Dietary Fiber: 1.6g
Protein: 24.7g
Net Carbohydrates: 0.8g
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 Turkey and Broccoli Stir Fry
Leftovers can be stored in the refrigerator for 3 to 4 days. Following that, the risk of food poisoning increases. If you don’t expect to eat leftovers within four days, freeze them immediately. Leftovers can be stored in the freezer for a long time.