Vietnamese · Dinner
Ginger Chicken Stir Fry (Keto)
Chicken thigh strips seared with ginger, garlic, and scallion in a glossy fish-sauce and tamari glaze, tossed with broccoli, bell pepper, and bok choy over coconut cream, finished with sesame oil and toasted sesame seeds for a savoury, low-carb Vietnamese-style stir-fry.
$5
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
482Calories
41.8gProtein
30.5gFat
13.2gCarbs
4.7gSugar
4gFiber
1584mgSodium
229mgChol
10gSat Fat
1120mgPotassium
112mgCalcium
3mgIron
0.6mcgVitamin B12
96mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Slice chicken thigh into thin strips; mince ginger and garlic; separate scallion whites from greens; slice bell pepper and separate bok choy leaves.
2
Marinate
Toss chicken with fish sauce and tamari in a bowl; let sit at room temperature for 10 minutes.
3
Sear
Heat 1 tablespoon avocado oil in a wok over high heat until shimmering; add chicken in a single layer and sear undisturbed 2 minutes until golden brown.
4
Stir-fry
Push chicken aside; add remaining oil, ginger, garlic, scallion whites, and vegetables over high heat; toss 3 minutes until broccoli is bright green and tender-crisp, then stir in coconut cream and sesame oil for 1 minute until glossy.
5
Plate
Transfer to a plate; scatter scallion greens, sesame seeds, black pepper, and chili on top; serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken thigh
- 2 tbsp2 tbsp fresh ginger
- 4 cloves4 cloves garlic
- 44 scallions, whites and greens separated
- 4 tbsp4 tbsp fish sauce
- 2 tsp2 tsp soy-sauce-tamari
- 1 tsp1 tsp sesame oil, for the glaze
- 7 oz200g broccoli florets
- 11 small red bell pepper (2.6 oz/75g)
- 5.2 oz150g bok choy, leaves separated
- 4 tbsp60g coconut cream
- 3 tbsp3 tbsp avocado oil, for searing
- 2 tsp2 tsp toasted sesame seeds
- 1/2 tsp1/2 tsp black pepper
- 22 small red chili (optional, for heat)
