One-Pan Keto Chicken Stir-Fry Recipe

Check out this low carb one-pan chicken stir-fry recipe!
Let’s face it–we’re all tempted to order in take-out from time-to-time. Not only is this food usually heavily processed, but there are too many carbs to mention! If you want to get your take-out fix without sacrificing the hard work of your keto diet, then this is the recipe for you!

One-pan chicken stir-fry earns its spot on the menu for more than one reason. First, as the name implies. you can get all of this deliciousness by using just one single pot. Not only does that mean a simple fix, but a breeze to clean up afterward! This delicious meal only takes 35 minutes from start to finish which means that you have plenty of time to get back to the things that you enjoy the most. Eating healthy shouldn’t be complicated or time-consuming. Add this amazing low carb recipe to the list of must-try meals this week!
Let’s not forget to discuss the out-of-this-world flavor! Soy sauce and a hint of granulated erythritol make the perfect tangy taste that really brings the entire meal together. You’ll get plenty of veggies and succulent chicken that is sure to keep you satisfied until your next meal.
You really don’t have to give in to temptation when you have recipes like this on hand! If you love eating out, but you really want to curb those carbs, then you just have to give this meal a shot. It’s a great choice for lunch or dinner, but you can easily multiply the recipe to serve a larger crowd. Either way, nobody is walking away from the table unsatisfied!
Try one-pan chicken stir-fry and toss out the take-out number once and for all! This recipe is THAT good!

One-Pan Chicken Stir-Fry Recipe

Macros per serving:
• 400 Calories
• 28g of Fat
• 24g of Protein
• 8.5g of Net Carbs

CourseDinner, Lunch

CuisineAsian, Chinese

KeywordHealthy, Keto, Low-carb

Servings4

Prep Time10 minutes

Cook Time25 minutes

Ingredients

1/3cup

soy sauce

2tablespoon

rice vinegar

2tablespoons

So Nourished erythritol sweetener

1tablespoon

sesame oil

1teaspoon

garlic powder

1pound

boneless chicken thighs

2

medium red peppers(cored and chopped)

2cups

green beans(sliced)

1cup

cauliflower florets

1 1/2tablespoons

olive oil

2tablespoons

sesame seeds

Instructions

Whisk together the soy sauce, rice vinegar, granulated erythritol, sesame oil, and garlic powder in a small bowl.

Chop the chicken into 1-inch pieces and place them in a zippered freezer bag.

Pour in the sauce and shake to coat then chill for at least 4 hours.

Preheat the oven to 425°F and line a large baking sheet with foil.

Drain the chicken and spread it on the baking sheet and bake for 8 minutes.

Toss the veggies with the olive oil and sprinkle onto the baking sheet with the chicken.

Bake for another 12 to 15 minutes until the chicken is done then sprinkle with sesame seeds to serve.