Thai Basil Chicken & Veggie Stir-Fry
Thai Basil Chicken & Veggie Stir-Fry
Ingredients
For the Stir-Fry
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 cup green beans, trimmed
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup fresh Thai basil leaves, packed
- 2 tablespoons avocado oil
For the Keto Stir-Fry Sauce
- 1/4 cup soy sauce, low-sodium
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon erythritol, or other keto-friendly sweetener
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 teaspoon xanthan gum, (optional, for thickening)
For Garnish
- 4 lime wedges
- 2 tablespoons chopped peanuts, toasted, optional
Instructions
- 1
In a small bowl, whisk together all ingredients for the Keto Stir-Fry Sauce: soy sauce, fish sauce, rice vinegar, erythritol, sesame oil, red pepper flakes, and xanthan gum (if using). Set aside.
⏱️ 3 min
- 2
Heat avocado oil in a large wok or skillet over medium-high heat until shimmering.
⏱️ 1 min
- 3
Add chicken pieces to the hot wok and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from the wok and set aside.
⏱️ 7 min
- 4
Add broccoli florets, red bell pepper, and green beans to the wok. Stir-fry for 3-5 minutes until vegetables are crisp-tender.
⏱️ 5 min
- 5
Add minced garlic and grated ginger to the vegetables and stir-fry for 1 minute until fragrant.
⏱️ 1 min
- 6
Return the cooked chicken to the wok with the vegetables. Pour the prepared Keto Stir-Fry Sauce over everything. Toss to coat evenly.
⏱️ 2 min
- 7
Stir in the fresh Thai basil leaves and cook for another 1-2 minutes, until the basil wilts and the sauce slightly thickens.
⏱️ 2 min
- 8
Serve immediately, garnished with lime wedges and toasted chopped peanuts, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Basil Chicken & Veggie Stir-Fry
Ingredients
For the Stir-Fry
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 cup green beans, trimmed
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup fresh Thai basil leaves, packed
- 2 tablespoons avocado oil
For the Keto Stir-Fry Sauce
- 1/4 cup soy sauce, low-sodium
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon erythritol, or other keto-friendly sweetener
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 teaspoon xanthan gum, (optional, for thickening)
For Garnish
- 4 lime wedges
- 2 tablespoons chopped peanuts, toasted, optional
Instructions
- 1
In a small bowl, whisk together all ingredients for the Keto Stir-Fry Sauce: soy sauce, fish sauce, rice vinegar, erythritol, sesame oil, red pepper flakes, and xanthan gum (if using). Set aside.
⏱️ 3 min - 2
Heat avocado oil in a large wok or skillet over medium-high heat until shimmering.
⏱️ 1 min - 3
Add chicken pieces to the hot wok and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from the wok and set aside.
⏱️ 7 min - 4
Add broccoli florets, red bell pepper, and green beans to the wok. Stir-fry for 3-5 minutes until vegetables are crisp-tender.
⏱️ 5 min - 5
Add minced garlic and grated ginger to the vegetables and stir-fry for 1 minute until fragrant.
⏱️ 1 min - 6
Return the cooked chicken to the wok with the vegetables. Pour the prepared Keto Stir-Fry Sauce over everything. Toss to coat evenly.
⏱️ 2 min - 7
Stir in the fresh Thai basil leaves and cook for another 1-2 minutes, until the basil wilts and the sauce slightly thickens.
⏱️ 2 min - 8
Serve immediately, garnished with lime wedges and toasted chopped peanuts, if desired.
⏱️ 1 min