Introduction
As the keto diet gained popularity, creative cooks began reinventing classic Asian dishes to accommodate low-carb lifestyles. This stir-fry represents the beautiful evolution of traditional Chinese cooking techniques meeting modern dietary needs. The key innovation lies in the use of coconut aminos, a soy-free sauce derived from coconut sap, which emerged in the early 2000s as a perfect alternative to soy sauce. Not only does it provide the same umami depth, but it also offers additional health benefits with its lower sodium content and amino acid profile. This dish has become a staple in the keto community, proving that dietary restrictions don't mean sacrificing authentic flavors or cultural cooking traditions.
Ingredients
• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tablespoons avocado oil, divided
• 1 medium head broccoli, cut into florets (about 2 cups)
• 1 medium red bell pepper, sliced
• 2 celery stalks, diagonally sliced
• 1/2 medium onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup coconut aminos
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 1 teaspoon xanthan gum (for thickening)
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 2 tablespoons sesame seeds, for garnish
• 2 green onions, thinly sliced for garnish
Step 1:
Season chicken pieces with salt and black pepper. In a small bowl, whisk together coconut aminos, rice vinegar, sesame oil, and xanthan gum until well combined.
Step 2:
Heat 2 tablespoons avocado oil in a large wok or skillet over medium-high heat until shimmering. Add chicken and cook for 6-8 minutes until golden brown and cooked through. Remove and set aside.
Step 3:
In the same wok, add remaining avocado oil. Add onion and celery, stir-fry for 2-3 minutes until onion becomes translucent.
Step 4:
Add garlic and ginger, stir-fry for 30 seconds until fragrant. Add broccoli and bell pepper, cook for 4-5 minutes until vegetables are crisp-tender.
Step 5:
Return chicken to the wok. Pour in the sauce mixture and red pepper flakes, stirring constantly until sauce thickens, about 2-3 minutes.
Step 6:
Garnish with sesame seeds and green onions before serving.
Q: Can I make this dish ahead of time?
A: Yes, but vegetables may soften. Best served fresh or stored up to 3 days.
Q: How can I make it spicier?
A: Add more red pepper flakes or include fresh Thai chilies to taste.
Q: What can I substitute for xanthan gum?
A: Ground chia seeds or psyllium husk can work, though the texture will be slightly different.
• Choose chicken thighs over breast meat for better fat content and moisture retention.
• Coconut aminos can be substituted with tamari sauce, though it will increase sodium content.
• Fresh vegetables can be substituted with frozen, but cooking time may need adjustment.
• For extra crunch, consider adding water chestnuts or bamboo shoots.
• This recipe is gluten-free, dairy-free, and keto-friendly.
• Look for organic, non-GMO coconut aminos for best quality.
Serve hot in bowls, ensuring each portion has an equal mix of chicken, vegetables, and sauce.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for best results.
Prepare all ingredients before starting to cook. The actual cooking process moves quickly once started.
- Don't overcrowd the pan when cooking chicken to ensure proper browning
- Keep vegetables crisp-tender for best texture
- Add xanthan gum gradually while whisking to prevent clumping
Substitute chicken with shrimp for a seafood version, or use cauliflower for a vegetarian option. Add mushrooms or snow peas for extra variety.
Serve with cauliflower rice or shirataki noodles. Pair with unsweetened green tea or sparkling water with lemon.
Year-round
Contains sesame. May contain trace amounts of tree nuts from coconut aminos. Free from gluten, dairy, and soy.
