Coconut Chicken Stir Fry

My doctor ordered this picky girl to add a lot more veggies to my keto diet. Since then, stir fry’s have become my new go to. I changed out some traditional stir fry ingredients for more keto friendly options. The result – a very delicious meal where I actually want to eat all my veggies!

Quick tip: I double the recipe to make enough to heat up for an easy lunch.

Scroll down for the recipe.

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Ingredients:

Marinade:

  • 1/4 cup coconut aminos
  • 1-2 teaspoons minced garlic
  • 1 tablespoon ginger

Stir Fry Sauce:

Meal:

  • 1 pound chicken breasts or thighs, sliced
  • 1 cup broccoli, chopped
  • 1 cup green onions, chopped
  • 1 cup shitake mushrooms, chopped
  • 1 full zucchini, sliced
  • 1-2 tablespoons coconut oil (enough to coat bottom of pan once melted)

Directions:

  • Stir together ingredients for marinade in a small mixing bowl.
  • Place chicken in a separate bowl and pour marinade sauce over chicken. Allow chicken to marinate in fridge for 30 minutes.
  • Melt coconut oil in skillet over medium-high heat.
  • Add marinated chicken to hot skillet.
  • Cook approximately 3-5 minutes per side, or until chicken is lightly browned.
  • Once browned, add chopped veggies on top of chicken. Cook approximately 5 minutes, or until veggies soften. Stir while cooking.
  • Turn to low heat. Pour stir fry sauce over chicken and veggies and stir. Cook for 1-2 minutes while stirring.
  • Remove from heat and serve.

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