
Heat the oil in a skillet or wok until hot but not smoking.Wash and chop the green onion for your garnish. Thinly slice the celery, onion, and bell pepper.Marinade the sliced chicken in the coconut aminos or soy sauce while you’re prepping your veggies.This will make slicing it thin very easy. If it is fresh, pop it in the freezer for 20-30 minutes to freeze it slightly. If your chicken breast is frozen, don’t thaw it completely before slicing.

cornstarch – optional – cornstarch will add about 2 carbs per serving but it’ll also thicken the sauce.green onions and sesame seeds for garnish.coconut aminos (or soy sauce) – soy sauce has soy in it which has been linked to inflammation and other issues which is why people doing strict keto avoid it.mushrooms (I used button mushrooms but you can use your favorite mild mushroom).This dish is loaded with veggies and flavor, so the list is a little longer than some of my recipes. Ingredients to Make Keto Chicken Stir-Fry Don’t mess around with raw chicken – use a different cutting board for the veggies. Cutting board – use a sturdy plastic cutting board that can be washed in the dishwasher.I love Henckels – put this set on your wish list and see what difference GREAT knives make Sharp knife – you need to thinly slice chicken and chop veggies, so make sure you’ve got a good chef’s knife.

