Quick Keto Stir Fry Meals
Quick Keto Teriyaki Chicken Stir Fry
This recipe is designed to teach everyone how to make quick keto Teriyaki chicken stir fry
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Servings: 4 servings
Ingredients
- 1 cup water
- 2 tsp dry Asian spices of choice, adjust tot taste
- 3 TBS brown sugar substitute of choice, adjust tot taste
- 1 1/2 pounds COOKED chicken
- 10 oz chopped vegetables of choice
- 1/4 tsp xanthan gum possibly a little more depending on how thick you want the sauce
- rice substitute of choice, optional
Instructions
- Preheat a large skillet over medium heat until warm. Whisk together the water, spices, and brown sugar substitute until combined and smooth. Bring to a low boil
- Stir in the chicken and vegetable until fully coated with the sauce. Stir constantly and gradually stir in the xanthan gum until fully combined and smooth. Bring back to a low boil
- Continue to stir constantly for 5 minutes until the sauce thickens. If needed add VERY small amounts of xanthan gum until the sauce reaches the desired consistency. Serve warm over the rice substitute of choice if desired
Keto Teriyaki Stir Fry
This recipe is designed to teach everyone how to make a quick and easy keto teriyaki stir fry
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Servings: 4 people
Ingredients
- 1 medium jicama peeled and shredded
- 1 TBS oil of choice
- 1 1/2 lbs chopped cooked chicken breasts
- 1 1/8 cup water, divided
- 1/3 cup soy sauce
- 3 TBS brown Swerve or brown sugar sweetener of choice
- 1/4 tsp onion powder
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- 2 TBS cornstarch
- 1 medium bell pepper, cut into strips
- 1 medium yellow squash, chopped
Instructions
- Place shredded jicama in a colander over the sink. Sprinkle lightly with salt and allow any excess moisture to drain. Leave the jicama to drain while preparing the sauce.
- In a large skillet over medium heat preheat the oil until warm. Add the chicken allow to heat 1-2 minutes
- In a small bowl whisk together 1 cup of the water, soy sauce, brown Swerve, onion powder, ground ginger, and garlic powder until fully combined Pour sauce over chicken and stir to combine. Bring mixture to a low simmer
- Add bell pepper and yellow squash. Stir to combine
- In another small bowl whisk together cornstarch and the remaining 1/8 cup of water until smooth. Add to skillet and stir continually for about 5 minutes or until sauce begins to thicken.
- Push all ingredients to the side of the skillet and add half of the shredded jicama. Fold in until fully combined.
- Again push the ingredients to the side of the skillet. Add the remaining jicama and fold the jicama in until it is fully combined
- Bring mixture back up to a low simmer. Simmer 3-5 minutes or until the jicama is heated through
Notes
This recipe yields 4 servings 1 serving equals 1/4 of the recipe
1 serving contains about 10 grams of net carbs
10 Minute Keto Thai Salmon Stir Fry
This recipe is designed to teach everyone how to make quick keto salmon stir fry
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Servings: 4 servings
Ingredients
- 1 TBS oil of choice
- 1 lb salmon cut into strips
- salt
- pepper
- 1/2 tsp curry powder more or less depending on taste
- 1 medium bell pepper of choice
- 1 cup peas or snow peas
- 3/4 cup coconut milk
Instructions
- Preheat oil in a large skillet over medium heat until warm
- Add salmon strips. Sprinkle with salt, pepper and curry powder. Stir fry for about 1 minute
- Add bell pepper Stir fry 1 more minute
- Add peas and coconut milk. Stir fry another 1-2 minutes or until salmon is done. Serve over rice substitute, spinach leaves or veggie noodles
Notes
This recipe yields about 4 servings 1 serving equals 1/4 of the recipe
1 serving contains about 5.6 grams of net carbs
Keto Philly Steak And Cheese Stir Fry
This recipe is designed to teach everyone how to make quick keto Philly steak and cheese stir fry
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Servings: 4 servings
Ingredients
- 1 lb steak of choice, cut into strips
- 1/2 medium onion of choice, cut into strips
- 1 medium zucchini, chopped
- 1 cup mushrooms, optional
- 2 TBS soy sauce
- 2 medium carrots, finely shredded
- 1 TBS lemon juice
- 1/4 tsp xanthan gum
- 1 TBS Worcestershire sauce
- pepper
- 1 tsp garlic powder
- baby spinach
- cooked rice substitute
- shredded mozzarella or provolone cheese
- 1 TBS oil of choice
Instructions
- Preheat the oil in a large skillet over medium heat for about 5 minutes or until heated. Add steak and stir fry about 3-5 minutes or until desired level of pink
- Add soy sauce, lemon juice and Worcestershire sauce. Stir to fully coat the meat
- Add bell pepper, garlic powder, onion, bell pepper, zucchini, carrots and mushrooms if needed. Stir to fully combine
- Sprinkle in the xanthan gum. Stir continuously for about 7-10 minutes or until the sauce has slightly thickened. Sprinkle the desired amount of shredded cheese over the meat mixture. Allow to melt for about 1-2 minutes
- Line 4 medium bowls with baby spinach leaves. Place desired amount of rice substitute in the center of the bowls Top with desired amount of steak mixture. Sprinkle extra shredded cheese over the top. Serve hot
Notes
This recipe yields about 4 servings 1 serving equals about 1/4 of the recipe
1 serving contains about 5 grams of net carbs (without a rice substitute)