Keto Thai Green Curry Chicken Stir-Fry

Instructions

1. 1Cut the about 680 g of Chicken Breast into bite-sized pieces, about 2.54 cm cubes.
2. 2Heat a 30.48 cm skillet or wok over medium-high heat, about 204.4°C (200°C). Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and reaches an internal temperature of 74°C. Remove the chicken from the skillet and set aside.
3. 3Add the 2 tbsp of Green Curry Paste to the same skillet over medium-high heat, about 204.4°C (200°C). Cook for 1 minute, stirring constantly, until fragrant.
4. 4Pour in the 1 can of Coconut Milk, 2 tbsp of Coconut Aminos, 1 tbsp of Fish Sauce (if using), and 1 tbsp of Lime Juice. Stir well to combine with the curry paste and bring the mixture to a simmer, about 93°C.
5. 5Add the 1 cup of Broccoli Florets, 1 cup of Cauliflower Florets, and the medium Bell Pepper (cut into 2.54 cm pieces) to the simmering sauce. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
6. 6Return the cooked chicken to the skillet. Add the 2 cups of Spinach and stir everything together. Cook for an additional 1-2 minutes, or until the spinach has wilted.
7. 7Serve the Keto Thai Green Curry Chicken Stir-Fry immediately.

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