Ingredients:
- 1 lb boneless, skinless chicken breast, cut into cubes
- 1 tbsp + 1 tsp olive oil (divided)
- 1 yellow bell pepper, sliced
- 1 cup sliced mushrooms
- 2-3 cups broccoli florets
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 tbsp soy sauce or tamari (for a gluten-free option)
- ¾ cup chicken broth
- 1 ½ tsp sugar substitute (such as erythritol or stevia) or a few drops of liquid stevia (adjust to taste)
- 2 tsp sesame oil
- 2 tsp xanthan gum (for thickening, as a keto-friendly alternative to cornstarch)
Instructions:
- In a bowl, combine the minced garlic, soy sauce, 1 tsp olive oil, and your choice of sugar substitute or liquid stevia. Add the cubed chicken and toss to coat. Let it marinate for about 15-20 minutes.
- In a separate bowl, mix the chicken broth with xanthan gum to create a thickening agent. Set it aside.
- Heat a large skillet or wok over high heat. Add 1 tbsp of olive oil and let it heat up.
- Add the marinated chicken to the hot pan and stir-fry until it’s cooked through and slightly browned, about 3-4 minutes. Remove the chicken from the pan and set it aside.
- In the same pan, add the remaining 1 tsp of olive oil, and then add your choice of vegetables (bell pepper, mushrooms, and broccoli). Stir-fry for about 3-4 minutes or until the vegetables are crisp-tender.
- Return the cooked chicken to the pan and pour in the chicken broth mixture. Stir-fry for an additional 1-2 minutes until the sauce thickens.
- Drizzle with sesame oil and season with salt and pepper to taste.
- Taste and adjust the seasonings, including your choice of sugar substitute, if necessary.
- Serve your keto garlic chicken stir-fry hot, garnished with chopped green onions or sesame seeds if desired.
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