Servings: 4

Prep Time: 15 minutes

Cooking Time: 15 minutes

Ingredients:

  • 1 lb boneless, skinless chicken breast, thinly sliced
  • 2 tablespoons olive oil (or avocado oil)
  • 2 cups mixed vegetables (such as bell peppers, broccoli, and snap peas)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar (optional)
  • Salt and pepper, to taste
  • Sesame seeds (for garnish)
  • Green onions, chopped (for garnish)

Instructions:

  1. Heat the Oil:
    In a large skillet or wok, heat the olive oil over medium-high heat.
  2. Cook the Chicken:
    Add the sliced chicken to the skillet and season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.
  3. Sauté the Vegetables:
    In the same skillet, add the mixed vegetables and stir-fry for about 3-5 minutes until they are tender-crisp. Add the minced garlic and ginger, stirring for an additional minute until fragrant.
  4. Combine Ingredients:
    Return the cooked chicken to the skillet. Add the soy sauce, sesame oil, and rice vinegar (if using). Toss everything together and cook for another 2-3 minutes until heated through and well combined.
  5. Serve:
    Remove from heat and garnish with sesame seeds and chopped green onions. Serve hot.

Nutritional Information (per serving):

  • Calories: 290
  • Protein: 32g
  • Fat: 12g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Net Carbs: 5g

This Keto Chicken Stir-Fry is a quick and flavorful dish that’s perfect for a busy weeknight dinner. Packed with protein and low in carbs, it features a colorful array of vegetables and a savory sauce that ties it all together. Enjoy it on its own or with a side of cauliflower rice for a complete meal!