Since I started my low carb, high fat journey stir fries have been great for speedy, hearty, healthy cooking. Today’s recipe? My basic chicken and broccoli stir fry. And before anyone turns their nose up at the idea of broccoli, this recipe is super-spiced. Which translates into it being super yum.
Also, cruciferous veggies are good for you. So there.
My Basic Chicken And Broccoli Stir Fry; That’s right, Basic!
This recipe is deliberately simple. The idea was to make it something that you could add on to. Whether you add some nuts, or use this to top a bowl of cauliflower rice. It’s meant to be a blank canvas of sorts; so that you can let your creativity run wild!
- 2 large chicken breasts, cut into cubes
- 1 medium head of broccoli, cut lengthwise
- 1 medium onion, sliced into wedges
- 3 cloves of garlic, minced
- 1.5 tbsp minced ginger
- 1 tbsp soy sauce
- 1 tbsp sriracha sauce
- 0.5 tsp vegetarian oyster sauce
- 1 tsp garam masala
- 1 tbsp peanut butter
- Stock as needed
- Salt and pepper to taste
- In a bowl, combine chicken, soy sauce, sriracha, oyster sauce, garam masala, ginger and garlic and set aside to marinade. Leave it for fifteen minutes or more. I actually put the chicken with the flavourings in ziplock bags and leave them in the freezer for several days. A great way to save time.
- Heat a pan on medium high heat. Add a tablespoon of oil. To this, add onions and sauté until they change colour. Add the chicken and all of the marinade. Cook until the chicken is partially cooked. Add broccoli, season with salt and pepper, and continue cooking until the chicken is completely cooked and the broccoli is fork tender.
- Add a few tablespoons of stock and when it begins to simmer, add the peanut butter and cook further until it coats everything. Serve hot.
Calories: 300. Fat: 12 grams. Net carbs: 5 grams. Protein: 33 grams.