Ingredients
Chicken breast, 1 pound, sliced
Fresh ginger, 2 tablespoons, minced
Garlic cloves, 4 cloves, minced
Broccoli florets, 2 cups
Bell peppers, 2 cups, sliced
Sesame oil, 1 tablespoon
Avocado oil, 1 tablespoon
Coconut aminos, 3 tablespoons
Red pepper flakes, 1 teaspoon
Salt, to taste
Black pepper, to taste
Instructions
Preheat a large skillet or wok over medium-high heat and add avocado oil.
Add minced ginger and garlic, sauté for 1 minute until fragrant.
Add sliced chicken breast and cook for 4-5 minutes until browned and nearly cooked through.
Add broccoli and bell peppers; stir fry for 3-4 minutes until tender-crisp.
Push the vegetables and chicken to the side of the pan and add sesame oil.
Pour in coconut aminos and red pepper flakes; stir to combine.
Mix all ingredients together and cook for another 1-2 minutes until heated through.
Taste and adjust seasoning with salt and black pepper as needed.
Transfer to serving dishes and enjoy.
Notes
Use chicken thighs for deeper flavor.
Ensure all ingredients are halal-certified as needed.
Serve over cauliflower rice or zucchini noodles for a low-carb option.
Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian-Inspired Keto
- Diet: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 0g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 9g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 120mg