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Keto Chicken-Almond Stir-Fry
Keto Chicken-Almond Stir-Fry
Ingredients
- 3 large boneless, skinless chicken breasts, cut into 1/2-inch (1.3cm) cubes
- 2 tablespoons (30 ml) soy sauce
- 1/4 cup (60 ml) dry sherry
- 1 clove garlic, smashed
- 1 inch (2.5 cm) or so fresh ginger, grated
- 1/4 teaspoon guar (optional)
- peanut oil (Canola or coconut oil would work, too.).
- 40 g slivered almonds
- 1 1/2 cups (110 g) snow peas, cut in half
- 1 1/2 cups (105 g) mushrooms, sliced
- 15 scallions, cut into pieces about 1 inch (2.5 cm) long
- 1/4 cup (50 g) sliced water chestnuts (optional; They increase the carb count, but they’re tasty.)
Method
- Heat a couple of teaspoons of the peanut oil in a wok or large, heavy skillet over high heat
- Add the almonds and stir-fry them until they’re light golden
- Remove and set aside
- Heat another couple of tablespoons (30 ml) of oil in the pan and add the snow peas, mushrooms, scallions, and water chestnuts (if using) to the pan
- Stir-fry for about 5 minutes or until just barely tender-crisp
- Remove from the pan and set aside
- Heat another couple of tablespoons (30 ml) of oil in the pan and add the chicken
- Stir-fry for 5 to 7 minutes or until done; there should be no pink left
- Return the vegetables to the skillet and add the soy sauce/sherry mixture
- Toss everything together well
- Cover and simmer for 3 to 4 minutes
- Top with the almonds and serve
Makes 3 servings
- Each with 18 grams of carbohydrates and 6 grams of fiber, for a total of 12 grams of usable carbs and 36 grams of protein
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