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Keto Thai Chicken Stir-Fry
Ingredients
- 3 boneless, skinless chicken breasts cut into 1/2-inch (1.3cm) cubes
- 2 tablespoons (30 ml) Thai fish sauce
- 2 tablespoons (30 ml) soy sauce
- 1 teaspoon Splenda
- 1/4 teaspoon guar or xanthan
- 2 teaspoons dried basil
- 1 1/2 teaspoons red pepper flakes
- peanut, canola, or coconut oil.
- 2 cloves garlic, crushed
- 1 small onion, sliced
- 1 1/2 cups (225 g) frozen, crosscut green beans, thawed
Method
- Combine the fish sauce, soy sauce, Splenda, and guar or xanthan in a blender
- Blend for several seconds, then turn off the blender and add the basil and red pepper flakes, and set aside
- Heat a few tablespoons (30 ml) of oil in a wok or heavy skillet over high heat
- When the oil is hot, add the garlic, chicken, and onion and stir-fry for 3 to 4 minutes
- Add the green beans and continue to stir-fry until the chicken is cooked through
- Stir the fish sauce mixture into the stir-fry, turn the heat to medium, cover, and let it simmer for 2 to 3 minutes (the beans should be tender-crisp)
Makes 3 servings
- Each with 13 grams of carbohydrates and 3 grams of fiber, for a total of 10 grams of usable carbs and 31 grams of protein
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Keto Steak Stir Fry:Combine the fish sauce, soy sauce, Splenda, and guar or xanthan in a blender Blend for several seconds, then turn off the blender and add the basil and red pepper Continue Reading →