When I started cooking keto meals, Asian Chicken Stir Fry was one of the nostalgic meals that I wanted to recreate. Thanks to some help from my friend/professional chef, Nick, you can now whip up some amazing keto-friendly chicken stir fry without spiking your glucose.
The secret to this recipe is using chicken thighs because they are more tender and flavorful than the traditional chicken breast. Chicken thigh meat usually costs less than boneless chicken breast so it will save you some money on your grocery bill, too! This stir fry heats up well as “planned-overs,” because the meat doesn’t dry out when reheated.
Asian Chicken Stir Fry
- 1lb chicken thigh
- 1/2lb frozen cauliflower
- ½ cup broccoli
- ¼ cup butter
- ¼ cup green onions
- 3 tablespoons coconut aminos
- 1 tablespoon olive oil
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
- Bring 4 quarts of water to a boil, then add frozen cauliflower.
- Cook for 10 minutes, uncovered, then strain. Return the cauliflower to the pot.
- Melt butter and add to the cauliflower. Using a potato masher, mash the cauliflower until it turns into a rice-like consistency.
- Serve as the base of the Asian Chicken Stir Fry.
- Chop green onions and set aside.
- Cut up chicken thighs into small pieces, season with salt and pepper, and set aside.
- Warm frozen broccoli in the microwave for 1-2 minutes or boil in boiling water until tender.
- In a large skillet, heat the olive oil on medium heat.
- Add chicken, broccoli, and green onions, stirring occasionally until the chicken is done (165 degrees).
- Stir in coconut aminos and red pepper flakes (optional).
- Remove from heat and spoon over cauliflower rice.
Nutritional Information (per serving)
Calories: 475 Fat: 42g Protein: 18g Carbs: 11g Net Carbs: 6g