Keto Chicken Stir-Fry - Sweet Chilli
This keto chicken stir fry recipe is a quick and simple weeknight dinner. In 20 minutes you will have a healthy low carb meal for 2 on the table.
Servings 2
Calories 471kcal
Ingredients
Chicken Marinade
- 400 g chicken thigh, boneless and skinless
- 1 tbsp sesame oil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp ground ginger
Stir-Fry
- 1 red capsicum (small)
- 1 bunch baby bok choy
- 1 tbsp coconut oil
- ¼ cup Good Sauce sweet chilli sauce
- 30 g slivered almonds, toasted
Instructions
Chicken Marinade
- Thinly slice the chicken thighs into strips and place into a container with a lid
- Add the sesame oil, garlic powder, ground ginger and salt and stir well to ensure all the chicken strips are coated
- Cover and place in the fridge for a minimum of 4 hours or overnight to marinate
Stir-Fry
- Slice the capsicum in half lengthways, remove the core, seeds and pith. Slice into thin strips. Slice the stems and the leaves of the bok choy into thin strips and keep the leaves separate
- Heat a large non-stick frying pan or wok over high heat
- Once the pan/wok has heated add half the coconut oil and the sliced capsicum and bok choy stems and stir-fry for 2-3 minutes to soften
- Remove the vegetables from the pan and set aside
- Place the pan back on the heat and add the remaining coconut oil
- Add the chicken and stir-fry for 2-3 minutes until it is cooked through
- Add the cooked vegetables, the bok choy leaves and the sweet chilli sauce to the pan and toss through for one minute to wilt the leaves
- Serve immediately topped with the toasted slivered almonds
Video
Notes
Sweet chilli sauce option for Americans - G Hughes Sweet chilli sauce
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
Nutrition
Calories: 471kcal | Carbohydrates: 8g | Protein: 43g | Fat: 30g | Fiber: 3g | Sugar: 3g | Net Carbs: 5g