This stir-fry is a classic in our family! We’ve made it for years. For our non-keto family members we add some spaghettini noodles towards the end but for those on a keto diet this is already a hardy dish, especially if you choose to add zucchini noodles!

It’s simple to prepare ahead of time for lunches or a later dinner.

Serves: ~3-4

Ingredients:

• 1 tbsp + 1/2 tbsp sesame oil
• 1 tbsp olive oil
• 2 large chicken breasts, butterflied and chopped into chunks (~400g)
• 1/2 a large yellow or red pepper, julienned
• 1/2 a large green pepper, julienned
• 1 large carrot (or ~6 baby carrots) cut into thin strips
• 1/4 of a large white onion
• 2 cloves crushed garlic
• 1/2 tbsp + 1/2 tsp ginger, more as needed
• Pepper & salt to taste

• 3-4 tbsp of soy sauce
• 1/4 tsp chili pepper flakes
• 1/4 tsp xanthan gum
• 1 cup bean sprouts
• Optional: Add Zucchini noodles when you add the bean sprouts for an additional texture in the dish.

Directions:

1. Heat a large frying pan over medium heat.
2. Add 1 tbsp of sesame oil and the olive oil.
3. Add the ginger and your chicken.
4. Partially cook your chicken then remove it from the pan and set-aside in a bowl.
5. Add your vegetables and a 1/2 tsp of ginger and sauté, covered until just tender.
6. Once the vegetables are tender, add your garlic.
7. Add your chicken back to the pan and cook through.
8. Once the chicken is cooked, reduce the heat and add your soy sauce, xanthan gum, chili pepper flakes. and bean sprouts.
9. Stir often and continue to Sauté until the bean sprouts are wilted.
10. Remove from the heat and serve! Enjoy!

Nutrition: 12g of fat | 5.5g of carbs | 29g of protein & 2g of fibre