Low Carb Keto Ginger Chicken Stir-fry Recipe

by | Jul 21, 2017 | Keto Recipes, Low Carb Recipes, Recipes

Low Carb Keto Ginger Chicken Stir-fry Recipe

Low Carb Keto Ginger Chicken Recipe

Lately I have been tempted by my husband’s stir-fry obsession.  Many times, we go to food courts around town to grab a delicious and cheap meal.  We love the variety that food courts offer and have some decent options here in Hawaii.  My husband gravitates towards Chinese and Japanese stir-frys, which are unfortunately never keto.  Sugary sauces, fried meats, and vegetable oils seem to be the trend with these restaurants.  I decided I can no longer take it anymore, and came up with this amazing low carb keto ginger chicken stir-fry recipe.  Now when I crave stir-fry, I can have my fix, guilt-free!

Nutritional Info (Makes 4 servings)

Kcals per serving:  331

Fat:   18.7 g

Protein: 27.1 g

Carbs:  16 g

Net Carbs: 9.9 g

Ingredients

Sauce:

¼ cup coconut aminos

¼ cup erythritol

2 TBS coconut vinegar

1 TBS grated ginger root

4 garlic cloves

1 TSP chili garlic sauce

1 TSP guar gum

Entree:

2 cups water

8 oz Asparagus

8 0z Button Mushrooms, sliced

4 TBS Mct oil

Sea Salt + Pepper to taste

1 pound skinless boneless chicken thighs, cubed

1 Cup Red onion

Recommended Kitchen Tools:

Measuring cups and spoons

Small bowl

Mixing spoon

Sauce Pan

Chef Knife

Kitchen Scissors

Pan or Cast Iron Skillet

Instructions

  1. Mix sauce ingredients together in a small bowl.  Set to the side.
  2. Boil 2 cups of water in a sauce pan (Add more if needed). Boil the asparagus until slightly soft.  Rinse in cold water.  Set to side.
  3. Heat 2 tbsp MCT oil in a pan or cast iron skillet over medium-high heat. Add buttom mushrooms. Cook around 5-10 minutes until mushroom water has dissolved.  Remove from pan and set to side.
  4. Heat the other 2 tbs of mct oil over medium high heat. Season chicken with salt and pepper.  Cook until chicken is cooked through.
  5. Add onions. Cook until onions become translucent, around 3-5 minutes.
  6. Add mushrooms back to the pan or cast iron skillet and cook for another 1-2 minutes. Add asparagus.
  7. Pour sauce over the stir-fry and cook until everything is coated evenly, around 1 minute.
  8. Divide into 4 bowls and serve or store in air-tight containers if meal prepping.

Printable Version:  low carb keto ginger chicken stir-fry recipe

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Esther Kim

Thank you so much for stopping by! I am a pilates and fitness enthusiast who lives in Honolulu, Hawaii. I am a girlie girl, and love Athleisure wear and cute fashionable outfits. My favorite Athletic Wear right now is lululemon! Visit me often to keep up with my fitness journey and for workout wear and fashion inspiration.