What You Need:

Chicken Breast

Broccoli

Water Chestnuts – if you want to lower the carb count, you can leave these out. I personally love the texture they add

Coconut Aminos – this is a gluten and soy-free soy sauce alternative. It is a little bit sweeter than soy sauce and I absolutely love it

Chicken Broth

Sesame Oil

Rice Wine Vinegar

Garlic

Ginger

Pepper Flakes – I love spice in my asian inspired dishes, but you can omit if you don’t want any spice

Salt & Pepper

chicken, broccoli and water chestnuts in a large skillet with stir-fry sauce topped with sesame seeds

Let’s Cook Stir-Fry:

The first step is to make the stir-fry sauce so that it is ready when you need it. So we add the coconut aminos, chicken broth, rice wine vinegar, garlic, ginger and pepper flakes to a measuring glass and whisk to combine. Set aside for later

Then we season the cubed chicken with salt and pepper and brown in a large skillet with the sesame oil. This adds both flavor and texture to the chicken. Once browned and cooked through (165′ internal temp) remove from the pan and set aside.

Add more oil to the skillet and toss in the broccoli florets. Cook for 3-4 minutes until they get a little color and then pour in the stir-fry sauce and water chestnuts. Let cook for another 3-4 minutes and stir in the chicken. Cook just until broccoli is tender but not mushy.

If you want to thicken the sauce, you can make a slurry of arrowroot and room temp water and add to the sauce – let simmer until thickened (1-2 minutes) Use xanthan gum for keto.