I’ve always found myself in a whirlwind of culinary experiments, especially during the chaotic weeknights when time seems to slip like sand through my fingers. Speaking of sand, have you ever tried to build a sandcastle while juggling? That’s exactly how my Tuesdays feel, yet this keto chicken stir fry recipe somehow manages to bring a sense of calm — it’s like a delicious oasis amidst the chaos. With every bite, I’m reminded of a serene beach (minus the seagulls), and suddenly, dinner feels less like a chore and more like a mini-vacation.
Steps
- In a small bowl, combine the ingredients for the stir fry sauce, including sesame oil and chili sauce, and set it aside. In another bowl, mix the chopped chicken with almond or coconut flour until lightly coated.
- Heat oil in a non-stick skillet or wok over medium heat. Add the chicken and cook until it is mostly cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add minced garlic and ginger, and stir fry until fragrant. Add the chopped onion, broccoli, and bell pepper, and continue cooking until the vegetables are tender.
- Return the chicken to the pan and pour in the prepared sauce. Allow the mixture to simmer until the sauce thickens, then remove from heat. Serve the stir fry warm.
Ingredients
- 1 pound chicken breast, chopped
- 1 tablespoon almond flour or coconut flour
- 1 tablespoon oil (such as vegetable or peanut oil)
- 2 cloves garlic, minced
- 1/2 inch ginger, minced
- 1 small onion, chopped
- 1 head of fresh broccoli, chopped
- 1 large bell pepper, chopped (mix of red, green, and yellow recommended)
- Stir fry sauce (including sesame oil and optional chili paste or red pepper flakes)
FAQ
- Is soy sauce suitable for a keto diet?
- Yes, soy sauce is generally keto-friendly as long as it contains no added sugars, which is typically the case.
- How can I make the sauce thicker without using cornstarch?
- To thicken the sauce without adding carbs, you can gently whisk in ¼ teaspoon of xanthan gum before adding it to the skillet.
- What are some protein alternatives for this stir fry?
- You can substitute the chicken with other proteins like seafood, crispy baked tofu, sliced steak, or pork to suit your preference.
- How can I store and reheat leftover stir fry?
- Store leftovers in an airtight container in the refrigerator for up to a week. For longer storage, freeze in a freezer-safe container for up to two months, then thaw before reheating. Reheat in a microwave or a skillet until warm.
- Can I use frozen broccoli in this recipe?
- It’s best to use fresh broccoli, as frozen broccoli tends to become too soft and doesn’t achieve the desired crispy and caramelized texture.
Tips
- Thicken the Sauce: For a thicker stir fry sauce, consider gently whisking in ¼ teaspoon of xanthan gum before adding it to the skillet. Avoid cornstarch as it contains more carbs.
- Protein and Veggie Variations: Feel free to experiment with different proteins like seafood, tofu, or pork, and swap in vegetables such as zucchini, green beans, or mushrooms to suit your preferences.
- Serving Suggestions: Enhance the dish’s heartiness by serving it over cauliflower rice or zucchini noodles, and garnish with sliced green onions or toasted sesame seeds for added flavor and texture.
- Storage and Reheating: Store leftovers in an airtight container in the fridge for up to a week, or freeze them for up to two months. Reheat single servings in the microwave or warm them in a skillet for best results.
Equipment
- Non-stick skillet or wok: Essential for stir-frying the chicken and vegetables at high heat without sticking.
- Small mixing bowls: Useful for preparing and mixing the stir fry sauce and coating the chicken with flour.
- Whisk: Handy for mixing the stir fry sauce ingredients together.
- Freezer-safe containers: If you plan to make extra for freezing, these will be necessary for storage.
