Keto Thai Chicken Stir-Fry

Ingredients

• 1.5 lbs Chicken Breast
• 4 cups Cauliflower Rice
• 1/4 cup Coconut Aminos
• 1 medium Red Bell Pepper
• 1 cup Broccoli Florets
• 2 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Sesame Oil
• 1 tbsp Lime Juice
• 1/4 tsp Red Pepper Flakes

Instructions

1. 1Cut the 1.5 lbs Chicken Breast into bite-sized pieces, about 1-inch cubes.
2. 2Heat the 2 tbsp Sesame Oil in a large 12-inch skillet or wok over medium-high heat, which is about 375°F (190°C).
3. 3Add the cut 1.5 lbs Chicken Breast to the hot skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and reaches an internal temperature of 165°F (74°C).
4. 4Add the 2 cloves Garlic (minced), 1 tsp Ginger (minced), 1 medium Red Bell Pepper (sliced), and 1 cup Broccoli Florets to the skillet with the chicken. Stir-fry for 3-5 minutes until the vegetables are tender-crisp, meaning they are slightly softened but still have a slight crunch.
5. 5Pour in the 1/4 cup Coconut Aminos and 1 tbsp Lime Juice. Bring the mixture to a simmer, then cook for 2 minutes, allowing the sauce to slightly thicken.
6. 6Add the 4 cups Cauliflower Rice to the skillet. Stir-fry for another 3-5 minutes, mixing well with the chicken and vegetables, until the cauliflower rice is heated through.
7. 7Remove the skillet from the heat. Garnish with the 1/4 tsp Red Pepper Flakes and serve immediately.

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