1.5poundbone-inskin-on chicken thighs, de-boned and cut into slices
2whole garlic clovesminced
1tablespoongingerpeeled and grated
¼cupsoy sauceuse tamari or coconut aminos if avoiding soy
1tablespoonapple cider vinegar
3tablespoonavocado oil
1medium onionchopped
7ouncebroccoli
½medium red bell peppersliced
3ouncecremini mushroomssliced
2teaspoonsesame oil
½teaspoonred pepper flakes
Instructions
Prep all ingredients so that they are ready to use.
Marinate chicken in garlic, ginger, soy sauce, and vinegar.
Add half of the avocado oil in a pan (or wok) over high heat. Once hot, add the onion and cook for 1-2 minutes or until soft, then add the red bell pepper and broccoli.
Once broccoli is cooked, but still crisp, remove the vegetables from the pan and place in a bowl. Set aside.
Drain the chicken from the marinade (keeping the marinade to add later). Add the remaining avocado oil to your pan (or wok) and once hot, add the chicken. Cook the chicken over high heat until completely cooked through, about 4-6 minutes.
Once chicken is cooked, add all remaining ingredients into the pan (including the pre-cooked vegetables and marinade).
Cook for 3-4 minutes more, until the mushrooms are al dente and sauce has reduced. Serve hot and enjoy!
Notes
This makes a total of 4 servings of Keto Stir Fry. Each serving comes out to be 521 calories, 38.5g fats, 7g net carbs, and 33.6g protein.