Easy Keto Chicken and Vegetable Stir Fry with Ginger Garlic Sauce
A vibrant, low-carb stir fry loaded with tender chicken breast, crisp spring vegetables, and a savoury ginger garlic sauce. Perfect for a quick weeknight dinner that keeps you on track with your keto lifestyle.
Ingredients
- 600g chicken breast, sliced into thin strips
- 2 tablespoons avocado oil
- 200g broccoli florets
- 150g sugar snap peas, trimmed
- 1 medium courgette, sliced into half-moons
- 1 red bell pepper, sliced
- 100g asparagus, cut into 5cm pieces
- 4 spring onions, sliced
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 3 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon chilli flakes
- Salt and pepper to taste
- 1 tablespoon sesame seeds for garnish
Instructions
In a small bowl, whisk together coconut aminos, sesame oil, rice vinegar, and chilli flakes to make the sauce. Set aside.
Season the chicken strips with salt and pepper.
Heat 1 tablespoon of avocado oil in a large wok or frying pan over high heat until shimmering.
Add the chicken strips in a single layer and cook for 5-6 minutes, turning occasionally, until golden and internal temperature reaches 75°C. Remove and set aside.
Add the remaining tablespoon of avocado oil to the wok over high heat.
Add broccoli and asparagus and stir fry for 2 minutes.
Add the courgette, bell pepper, and sugar snap peas. Stir fry for another 2-3 minutes until vegetables are crisp-tender.
Add the garlic and ginger, stir fry for 30 seconds until fragrant.
Return the cooked chicken to the wok and pour over the prepared sauce.
Toss everything together for 1-2 minutes until well coated and heated through.
Remove from heat, garnish with spring onions and sesame seeds, and serve immediately.
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