This Keto Stir Fry is loaded with fresh vegetables, tossed in an incredible sauce, and served on a bed of cauliflower rice. You’ll definitely want to make this Keto Chicken Stir Fry more than once!
1lbbonelessskinless chicken breasts, cut into bite-sized pieces
1tbspfresh gingerfinely minced
2cupred cabbagesliced thin
1cupbroccoli floretsroughly chopped
1medium orange bell peppersliced thin
1/3cuproasted cashewsroughly chopped
12ozbag cauliflower ricesteamed
Instructions
Sauce Instructions
Add all sauce ingredients to a large skillet and stir to combine. Bring to a boil over medium-high heat, then immediately reduce heat to slightly below medium.
Simmer, stirring frequently, until peanut butter is completely melted and the sauce has reduced by one-half (approximately 5-6 minutes).
Transfer reduced sauce to a bowl and set aside.
Stir Fry Instructions
Wipe the skillet with a damp cloth to remove sauce residue, then add 1 tbsp olive oil.
Add chicken breast pieces and cook over medium-high heat, stirring continually, until the chicken develops some color and is almost cooked through (approximately 4-5 minutes).
Add ginger and continue cooking, stirring continually, for 1 minute.
Then, remove the cooked chicken, transfer it to a bowl, and set aside.
Add remaining 1 tbsp olive oil to the skillet. Add the cabbage, broccoli, and bell pepper. Cook, stirring continually, until the vegetables are crisp-tender and develop some color (approximately 2-3 minutes).
Return the chicken to the skillet and stir in the chopped cashews. Pour the reduced sauce on top and stir to combine. Cook for 1-2 minutes or just until heated through. (Do not overcook!)
Remove from heat and serve immediately with the steamed cauliflower rice.
Notes
To reduce the carb count of this recipe, you can omit the cashews. They are wonderful and add an amazing crunch, but they also add just under 2g net carbs per serving. (Before you ask.... no other nut is a good substitute in this recipe. Trust me, I've tried!)