An easy low carb/keto stir fry the whole family will love.
only 7 net carbs
Get the full recipe. For your convenience I have included the Amazon links.
Ingredients:
1 lb chicken breasts , cut into thin slices
STIR FRY SAUCE
2 garlic cloves , minced
1 inch piece root ginger, peeled and grated
4 tbsp gluten free soy sauce
1 tbsp apple cider vinegar
CHICKEN STIR FRY
2 tbsp olive oil
1/2 cup onion
2 cups broccoli
1/2 red bell pepper
1 cup mushrooms
2 tsp sesame oil
1/2 tsp red pepper flakes
Instructions
Marinate the chicken in the garlic, peeled and grated root ginger (do not use powdered ginger it's not suitable for this recipe) , gluten free soy sauce, and apple cider vinegar in a bowl or zip lock and refrigerate for at least 30 minutes.
Heat the olive oil in a large wok and cook the onions for two minutes then add the broccoli and bell peppers and cook for a few more minutes until crisp tender, then remove the vegetables from the wok and add to a bowl with a foil cover to keep warm.
Drain the chicken from the marinade (keep the marinade) and add a little more oil to your wok and cook the chicken over a high heat for 3-4 minutes per side or until chicken pieces are fully cooked.
Return the cooked vegetables to the wok along with the remaining stir fry marinade, mushrooms, sesame oil, and red pepper flakes and cook for about three to four more minutes until the mushrooms are cooked.
Serve hot.
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