Spicy Korean Chicken and Broccoli (Keto)
Chicken and broccoli stir-fried in a spicy Korean sauce. A quick and healthy keto dinner.
Ingredients
- about 680 g Chicken Thighs
- 4 cups Broccoli Florets
- 2 tbsp Gochujang (Korean Chili Paste)
- 2 tbsp Soy Sauce (Tamari for Gluten-Free)
- 1 tbsp Erythritol or Monk Fruit Sweetener
- 3 cloves Garlic
- 1 tsp Ginger
- 1 tsp Sesame Oil
- 1/2 tsp Red Pepper Flakes
- 2 tbsp Avocado Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 680 g Chicken Thighs into 2.54 cm pieces.
- 2In a medium bowl, whisk together the 2 tbsp Gochujang (Korean Chili Paste), 2 tbsp Soy Sauce (Tamari for Gluten-Free), 1 tbsp Erythritol or Monk Fruit Sweetener, 3 cloves minced Garlic, 1 tsp grated Ginger, and 1 tsp Sesame Oil until well combined.
- 3Heat the 2 tbsp Avocado Oil in a large 30.48 cm skillet or wok over medium-high heat, which is about 190°C.
- 4Add the about 680 g Chicken Thighs to the hot skillet in a single layer. Cook for 5-7 minutes, turning occasionally, until the chicken is browned on all sides and reaches an internal temperature of 74°C.
- 5Add the 4 cups Broccoli Florets to the skillet with the chicken. Cook for 5-7 minutes, stirring frequently, until the broccoli is tender-crisp and bright green.
- 6Pour the prepared sauce mixture over the chicken and broccoli in the skillet. Stir everything together to coat evenly.
- 7Continue to cook for another 2-3 minutes, stirring constantly, until the sauce has thickened slightly and coats the chicken and broccoli. Add the 1/2 tsp Red Pepper Flakes during this step and stir to distribute.
- 8Serve immediately.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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