Quick Chicken Veggie Stir-Fry

(Serves: 4)

Ingredients:

• 1 lb chicken breast, chopped
• 1 tablespoon almond flour or coconut flour
• 1 tablespoon oil
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 large green bell pepper, chopped
• 1 large orange pepper, chopped
• Additional vegetables of your choice such as mushrooms, green peas, bean sprouts and more

For the sauce:

1 batch keto stir fry sauce (see below)
1 teaspoon sesame oil
2 tablespoon chili sauce optional

Instructions:

1. In a small bowl, whisk together the stir fry sauce, sesame oil, and chili sauce, and set aside. In a separate bowl, add the chopped chicken and almond flour and lightly mix together.
2. Add the oil in a non-stick pan or wok and place over medium heat. Stir fry the chicken until mostly cooked. Remove the chicken from the pan.
3. Add the minced garlic and ginger to the pan and stir fry for 3-4 minutes or until tender. Add the remaining vegetables and cook until mostly tender. Add the chicken back to the pan, before adding the sauce. Let it bubble and thicken for several minutes, before removing from the heat and serving.

The Sauce

Ingredients:

• 1/2 cup chicken broth or any broth of choice
• 3 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon white vinegar
• 2 tablespoon brown sugar substitute or granulated sweetener of choice
• 1/2 teaspoon xanthan gum

Instructions:

1. In a large mixing bowl, whisk together all the ingredients until combined. Don’t forget to combine this with the sesame oil and chili sauce mentioned above.
2. Add it to your favorite stir fry once the veggies and protein have been mostly cooked.