KETO CHICKEN AND RICE STIR FRY
This super easy KETO CHICKEN AND RICE STIR FRY is a quick and healthy low carb meal everyone will enjoy, ready in just 15 minutes.
Ideal for a Keto Diet or a Paleo Diet but you don’t need to be on any diet to enjoy this recipe
This is a great recipe for a quick dinner, lunch or supper. Full of chicken and vegetables it is sure to keep you full.
STORAGE
FRIDGE: Place in an airtight container and store in the fridge for up to 3-5 days.
FREEZER: Place in an airtight container and store in the freezer for up to 6 months.
REHEATING
WOK: Place in the wok and stir fry for 3-5 minutes.
OVEN: Place in an ovenproof dish and cover, cook at 350F/180C for 15-20 minutes
MICROWAVE: Place in a microwave dish and cook on full power for 2 minutes, stir and cook for a further 1 minute.
KETO CHICKEN AND RICE STIR FRY RECIPE
INGREDIENTS
1/2 Cup Olive Oil
1lb Diced Chicken
1/4 tsp Sea Salt
1/4 tsp Black Pepper
4 Garlic Cloves Minced
6-8 oz Broccoli Florets (cut each floret in half)
1 Red Bell Pepper (cut into strips)
1/2 Cup Chicken Broth
1lb Cauliflower Rice
1/4 Cup Coconut Aminos or Soy Sauce
1 tsp Toasted Sesame Oil
1/2 Cup Green Onions
INSTRUCTIONS
1. Heat 1/4 cup of the olive oil in a wok, add the diced chicken, 1/4 tsp sea salt and 1/4 tsp black pepper. Cook for 4-5 minutes until the diced chicken is lightly browned.
2. Remove the chicken and set aside, in the same wok, heat the remaining 1/4 cup of olive oil, add the minced garlic cloves and saute for 1 minute.
3. Add the broccoli florets and the red bell peppers, then stir fry for 3-4 minutes until beginning to soften.
4. Add the chicken broth, stir together and cover with a lid, cook for a 3-5 minutes
5. Remove the lid and add the coconut aminos to the pan, then return the chicken to the pan, next add the cauliflower rice. Stir fry for a further 3-5 minutes until and chicken is fully cooked.
6. Stir in the toasted sesame oil, then scatter the green onions in.
EQUIPMENT
Wok
TIME
PREP TIME: 15 Minutes
TOTAL TIME: 15Minutes
NUTRITIONAL VALUE
Fat: 17.5g
Protein: 24g
Net Carbs: 11g
Total Carbs: 15g
Total Calories: 300 Calories
PRINT THE RECIPE BELOW
KETO CHICKEN AND RICE STIR FRY RECIPE
Equipment
- Wok
Ingredients
- 1/2 Cup Olive Oil
- 1 lb Diced Chicken
- 1/4 tsp Sea Salt
- 1/4 tsp Black Pepper
- 4 Garlic Cloves Minced
- 6-8 oz Broccoli Florets cut each floret in half
- 1 Red Bell Pepper cut into strips
- 1/2 Cup Chicken Broth
- 1 lb Cauliflower Rice
- 1/4 Cup Coconut Aminos or Soy Sauce
- 1/2 Cup Green Onions
Instructions
- Heat 1/4 cup of the olive oil in a wok, add the diced chicken, 1/4 tsp sea salt and 1/4 tsp black pepper. Cook for 4-5 minutes until the diced chicken is lightly browned.
- Remove the chicken and set aside, in the same wok, heat the remaining 1/4 cup of olive oil, add the minced garlic cloves and saute for 1 minute.
- Add the broccoli florets and the red bell peppers, then stir fry for 3-4 minutes until beginning to soften.
- Add the chicken broth, stir together and cover with a lid, cook for a 3-5 minutes
- Remove the lid and add the coconut aminos to the pan, then return the chicken to the pan, next add the cauliflower rice. Stir fry for a further 3-5 minutes until and chicken is fully cooked.
- Stir in the toasted sesame oil, then scatter the green onions in.