Low Carb Chicken Stir-Fry Bowl RecipeIngredients (3–4 servings)For the Chicken:1 ½ lbs chicken breast or thighs, sliced thin2 tbsp olive oil or avocado oil1 tbsp soy sauce (or coconut aminos for soy-free)1 tsp garlic powder½ tsp ground gingerSalt and pepper, to tasteFor the Vegetables:2 cups broccoli florets1 cup sliced carrots (optional, can reduce for stricter keto)1 cup green beans1 cup cauliflower rice (or extra for more volume)½ cup bell peppers, sliced1 tbsp butter or sesame oilFor the Keto Stir-Fry Sauce:¼ cup soy sauce or coconut aminos1 tbsp rice vinegar1 tbsp sesame oil1 ½ tbsp erythritol or monk fruit sweetener1 tsp fresh ginger, grated1 tsp garlic, minced½ tsp xanthan gum (to thicken) — optionalInstructions1. Cook the Chicken:Heat oil in a large skillet or wok over medium-high heat.Add chicken and season with garlic powder, ginger, salt, and pepper.Stir-fry for 6–8 minutes, until golden and cooked through.Remove and set aside.2. Cook the Veggies:In the same pan, add butter or sesame oil.Toss in broccoli, carrots, and green beans. Stir-fry for 4–5 minutes until crisp-tender.Add cauliflower rice and bell peppers. Cook another 2–3 minutes.3. Make the Sauce:In a small bowl, whisk together soy sauce, vinegar, sesame oil, sweetener, garlic, and ginger.(Optional) Sprinkle in xanthan gum and whisk until slightly thickened.4. Combine Everything:Return the chicken to the skillet.Pour the sauce over everything.Toss well and cook for 1–2 more minutes to heat through.5. Serve:Spoon into bowls (like in the picture) and enjoy!Perfect for meal prep — store in airtight containers for up to 4 days in the fridge.
