Keto Fusion Chicken Stir-Fry
Keto Fusion Chicken Stir-Fry
Keto fusion chicken stir-fry is a savory chicken stir-fry with a fusion of ingredients that will have your family begging for more!! This recipe may be adapted for non-Keto family members by serving over brown rice. Yellow and red peppers, green broccoli, bok choy, and red cabbage are an array of rainbow veggies offering a powerhouse of vitamins and antioxidants. Red cabbage has been scientifically proven to help you lose unwanted pounds!!
Ingredients
Equipment
Method
- Mix 1/3 cup peanut oil, honey, ginger, garlic, soy sauce, sriracha chili sauce, juice of one lime, and rice vinegar in a bowl. Put aside 1/2 cup of marinade and refrigerate. Stir with a whisk and pour in a casserole dish. Add the chicken thighs and let marinate in the fridge for 2-8 hours.
- Slice two red and yellow peppers and saute in 2 TB peanut oil in a wok or saute pan until brown, about 2 minutes.
- Add the red cabbage and broccoli and saute for another 2 minutes until crisp tender. Do not overcook. Quickly, add the chopped bok choy and saute until wilted, about 2 minutes. Remove to a separate bowl. May substitute mushrooms, asparagus, or shredded carrots for the red cabbage. Carrots are not considered Keto friendly due to the amount of carbs.
- Chop chicken into bite-sized pieces and saute in the pan with 1/2 cup of marinade until brown about 5 minutes. Add veggies to the pan and heat up for 5 minutes.
- May serve over brown rice for non-Keto family members. May also sprinkle with chopped peanuts, cashews, or sesame seeds.
