Easy Chicken Stir Fry Keto-style
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 205.8
- Total Fat: 8.3 g
- Cholesterol: 10.3 mg
- Sodium: 227.3 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 2.3 g
- Protein: 29.3 g
View full nutritional breakdown of Easy Chicken Stir Fry Keto-style calories by ingredient
Introduction
Simple, limited ingredient Chicken Stir Fry. No added sugars (only naturally occurring in the bell peppers), easy sauce made in a glass 1 cup measure! Simple, limited ingredient Chicken Stir Fry. No added sugars (only naturally occurring in the bell peppers), easy sauce made in a glass 1 cup measure!Number of Servings: 6
Ingredients
-
For the main dish:
1.5 lb Chicken breasts
2 tbsp Butter, divided
8 cup Bell peppers (Green, Red, Yellow,
Orange), approx 6 peppers total
For the sauce:
1/2 Tbsp Beef Gelatin
1.5 tsp Psyllium Husk Fiber powder
1/4 cup Chicken Broth
1 Tbsp Mirin rice wine
2 Tbsp Bragg Liquid Aminos
1.5 tsp Garlic - minced
Tips
I tried to get the stir fry taste without too many ingredients, using what's already in the pantry. It turned out really good! It's not high in fat for Keto, but who said you can't add extra butter on your plate?! ;)
Directions
Prep chicken and peppers. Slice peppers into thin strips, 1/4" wide. Slice chicken any way you like, bite sized pieces.
Melt 1 Tablespoon butter in a large pan and saute the chicken, add salt and pepper, set aside. In the same pan, melt the remaining 1 Tablespoon of butter and saute the peppers to desired doneness, add salt and pepper, may take two batches depending on pan size.
While peppers are cooking put chicken stock in a glass measuring cup, add gelatine, microwave just until warm (15-30 seconds). Add psyllium powder, Mirin, liquid aminos and garlic, set aside.
Once all peppers are done, add the chicken back into the pan to warm back through. Pour the sauce over the pan and toss for a few minutes to thicken and coat. Serve with rice for non-Keto members.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CORNYMOM.
Melt 1 Tablespoon butter in a large pan and saute the chicken, add salt and pepper, set aside. In the same pan, melt the remaining 1 Tablespoon of butter and saute the peppers to desired doneness, add salt and pepper, may take two batches depending on pan size.
While peppers are cooking put chicken stock in a glass measuring cup, add gelatine, microwave just until warm (15-30 seconds). Add psyllium powder, Mirin, liquid aminos and garlic, set aside.
Once all peppers are done, add the chicken back into the pan to warm back through. Pour the sauce over the pan and toss for a few minutes to thicken and coat. Serve with rice for non-Keto members.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CORNYMOM.