Ingredients
1.5 lbs boneless chicken thighs, skin-on
1 lb bok choy, chopped
2 tbsp sesame oil (high heat)
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp coconut aminos (low-sodium soy alternative)
1 tbsp rice vinegar
1 tsp erythritol (or other zero-carb sweetener)
Red pepper flakes, optional
1 tbsp water or chicken broth (optional, for sauce consistency)
Instructions
Heat sesame oil in a large skillet or wok over medium-high heat
Pat chicken thighs dry, season with salt and pepper; sear 4-5 minutes per side until golden brown
Push chicken to one side, add garlic and ginger; sauté 1 minute
Add chopped bok choy, stir fry 2-3 minutes until slightly softened
In a small bowl, whisk coconut aminos, rice vinegar, erythritol, red pepper flakes, and optional broth
Pour sauce into the pan, stir well, and cook 1 minute to meld flavors
Slice chicken and mix with bok choy for serving
Notes
Use chicken thighs for optimal juiciness and keto-friendly fat content
Adjust red pepper flakes to customise spiciness
Add extra vegetables like zucchini or mushrooms for additional fiber
Serve immediately to maintain bok choy’s crisp texture
Store leftovers in the fridge for up to 3 days in airtight containers
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Sautéing
- Cuisine: Asian/Keto
- Diet: Ketogenic
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 6000mg
- Fat: 35g
- Saturated Fat: 8g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg