Thai-Style Chicken Stir-Fry

Name: How to cook Thai-Style Chicken Stir-Fry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Sue

Thai-Style Chicken Stir-Fry

7.1 net carbs Recipe from The Keto Diet Cookbook **This had a good spicy/sweet flavor! I subbed chopped chestnuts for bean sprouts and adjusted the carbs (11 NC). I also used tamari sauce because I didn't have coconut aminos.

Ingredient

Food ration :

4 servings

1 lb

chicken thighs, skin and bones removed

2 T

fish sauce

1 T

coconut aminos

small bell peppers, red, orange or yellow, sliced

medium spring onions, sliced

1 T

fresh ginger, grated

garlic cloves, crushed

small hot chile pepper, seeded and minced

1/4 c

coconut oil

2 c

bean sprouts

1/4 c

toasted nut butter

1 T

lime juice

2 T

fresh cilantro

Cooking instructions

* Step 1

Slice chicken into med. pieces and add fish sauce and coconut aminos. Marinate at least 1 hr.

* Step 2

In large pan, heat half of coconut oil. Add chicken and cook until browned. Remove from pan and set aside.

* Step 3

Grease pan with remaining oil. Add ginger, garlic and chile pepper. Cook 2-3 min., stirring constantly.

* Step 4

Add bell pepper and onion and season with salt and pepper, cook 5 min. Add bean sprouts and cook 1 min.

* Step 5

Add chicken, toasted nut butter, lime juice and combine well. Cook until chicken is heated through. Garnish with cilantro and season with more salt if needed.

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