Keto Chicken and Broccoli Stir-Fry

Ingredients

• about 680 g Chicken Breast
• 4 cups Broccoli Florets
• 3 tbsp Soy Sauce (Tamari for Gluten-Free)
• 1 tbsp Sesame Oil
• 1 tbsp Ginger
• 2 cloves Garlic
• 1/2 tsp Xanthan Gum
• 1/4 cup Chicken Broth
• 1 tsp Stevia or Erythritol
• 1/4 tsp Red Pepper Flakes (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Chicken Breast into bite-sized pieces, about 2.54 cm cubes.
2. 2In a medium bowl, whisk together the 3 tbsp Soy Sauce (Tamari for Gluten-Free), 1 tbsp Sesame Oil, 1 tbsp Ginger, 2 cloves Garlic, 1/2 tsp Xanthan Gum, 1/4 cup Chicken Broth, and 1 tsp Stevia or Erythritol. If you are using the 1/4 tsp Red Pepper Flakes, add them to the sauce now.
3. 3Heat a 30.48 cm skillet or wok over medium-high heat until it is very hot, about 190°C.
4. 4Add the cut about 680 g Chicken Breast to the hot skillet. Stir-fry for 5 to 7 minutes, until the chicken is cooked through and no longer pink inside. The internal temperature should reach 74°C.
5. 5Add the 4 cups Broccoli Florets to the skillet with the chicken. Continue to stir-fry for another 3 to 5 minutes, until the broccoli is tender-crisp and bright green.
6. 6Pour the prepared sauce over the chicken and broccoli in the skillet. Cook for 1 to 2 minutes, stirring constantly, until the sauce thickens slightly and coats the ingredients.
7. 7Serve the Keto Chicken and Broccoli Stir-Fry hot.

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