Description
This low carb and keto chicken stir fry has an amazing stir fry sauce that only uses a few ingredients. Pack this easy keto dinner with even more veggies by serving it with cauliflower rice.
Ingredients
- FOR THE SAUCE:
- ½ cups Soy Sauce
- 2 Tablespoons Lakanto Sweetener
- 2 Tablespoons Fish Sauce
- 1 Tablespoon Rice Vinegar
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Ginger
- 1 teaspoon Sesame Oil
- FOR THE STIR-FRY:
- 6 Boneless, Skinless Chicken Thighs
- 2 Tablespoons Avocado Oil
- 1 Onion, Chopped
- 4 cups Broccoli Florets
- 1 Red Or Green Bell Pepper, Diced
- 8 ounces, weight Baby Bella Mushrooms, Sliced
Preparation
Combine all sauce ingredients and set aside.
In a skillet over medium-high heat, cook chicken in avocado oil until cooked through, about 5–8 minutes. When cooked through, remove from the pan and set aside.
Add onions and cook until translucent. Add broccoli, peppers and mushrooms, then add stir-fry sauce. Cook vegetables in stir fry sauce until it reduces and vegetables are tender.
Add chicken back to skillet and sauté for a few more minutes. Serve.
