Chicken Stir Fry Recipe

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Keto Thai Chicken Stir-Fry

Keto Thai Chicken Stir-Fry


  • 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


  1. Combine the fish sauce, soy sauce, Splenda, and guar or xanthan in a blender
  2. Blend for several seconds, then turn off the blender and add the basil and red pepper flakes, and set aside
  3. Heat a few tablespoons (30 ml) of oil in a wok or heavy skillet over high heat
  4. When the oil is hot, add the garlic, chicken, and onion and stir-fry for 3 to 4 minutes
  5. Add the green beans and continue to stir-fry until the chicken is cooked through
  6. 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

  1. 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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