Description
A comforting and flavorful keto-friendly dish featuring sautéed chicken and vibrant vegetables in a delicious sauce.
Ingredients
- 1 pound boneless, skinless chicken breast, diced
- 2 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, minced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup zucchini, diced
- 1 cup broccoli florets
- 1/4 cup unsalted peanuts (optional)
- 1 tablespoon sriracha or chili sauce
- 2 teaspoons erythritol sweetener
- Pinch of salt and pepper
- Optional: sliced green onions for garnish
Instructions
- Marinate the chicken: In a mixing bowl, combine the diced chicken, coconut aminos, sesame oil, rice vinegar, ginger, and garlic. Let it marinate for at least 15 minutes.
- Prepare the sauce: In a separate bowl, whisk together the sauce ingredients: coconut aminos, erythritol, salt, and pepper. Set aside.
- Cook the chicken: Heat a large skillet or wok over medium-high heat and add a little oil if desired. Add the marinated chicken and cook for about 5-7 minutes until golden brown and cooked through. Remove from the pan and set aside.
- Stir-fry the vegetables: In the same skillet, add the bell pepper, zucchini, and broccoli. Stir-fry until tender but still crisp, about 3-5 minutes.
- Combine: Return the chicken to the skillet along with the prepared sauce and sriracha. Stir everything together and cook for another 2-3 minutes.
- Finish and serve: Toss in peanuts for added crunch if using, and serve hot garnished with sliced green onions over cauliflower rice.
Notes
Use fresh, seasonal produce for the best flavor. Adjust spice levels based on preference and don’t rush the marination process.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese