World · Keto
Keto Chicken & Broccoli Stir-Fry
Chicken-thigh take on the classic Chinese-American beef and broccoli — same glossy garlic-ginger soy glaze, lighter protein. Pairs naturally with cauliflower rice.
Halal-friendly Easy
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 2
6g Net carbs
36g Protein
22g Fat
380 Calories
Per serving
Ingredients
- 300g (10.5 oz) Boneless, skinless chicken thigh, thinly sliced
- 200g (about 2 cups) Broccoli florets
- 1 tbsp Avocado oil (high smoke point)
- 1 tbsp Toasted sesame oil
- 2 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated
- 2 tbsp Tamari or low-sodium soy sauce
- 1/4 cup (60ml) Chicken broth (low-sodium)
- 1/4 tsp Xanthan gum (keto-friendly thickener)
- 1 tsp Toasted sesame seeds (to garnish)
- 1/4 tsp Red chilli flakes (optional)
Method
- Heat the avocado oil in a wok or large skillet over high heat until shimmering.
- Add the broccoli florets, garlic, and ginger. Stir-fry 3-4 minutes until the broccoli is bright green and just tender. Transfer to a plate.
- Add the sliced chicken to the empty pan and sear 4-5 minutes, tossing, until cooked through.
- Whisk the tamari, chicken broth, sesame oil, and xanthan gum in a small bowl.
- Return the broccoli to the pan with the chicken. Pour the sauce over and toss; simmer 1-2 minutes until glossy.
- Plate and finish with toasted sesame seeds and chilli flakes if using.
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