Keto Chicken Stir Fry: A Flavorful Twist with Cauliflower Rice

INGREDIENTS
1/4 cup Olive oil (divided)
⦁ 1 lb Chicken breast (or thighs; cut into 1-inch pieces)
⦁ 1/2 tsp Sea salt
⦁ 1/4 tsp Black pepper
⦁ 4 cloves Garlic (minced)
⦁ 6 oz Broccoli (cut into florets)
⦁ 1 large Red bell pepper (cut into 1-2 inch thin strips)
⦁ 1/4 cup Chicken bone broth
⦁ 1 lb Cauliflower rice (fresh or frozen)
⦁ 1/4 cup Coconut aminos
⦁ 1 tsp Toasted sesame oil
⦁ 1/4 cup Green onions (optional)

INSTRUCTIONS
⦁ Heat 2 tablespoons (30 ml) olive oil in a large skillet or wok, over medium-high heat. Add the chicken pieces, and season with salt and pepper. Cook for 4-5 minutes, flipping once, until chicken is golden and just barely cooked through.
⦁ Remove chicken from the pan, set aside, and cover to keep warm.
⦁ Add the remaining 2 tablespoons (30 ml) olive oil to the pan. Add the minced garlic and saute for about a minute, until fragrant.
⦁ Add the broccoli and bell peppers. Stir fry for 3-4 minutes, until the broccoli starts to turn bright green and peppers start to soften.
⦁ Add bone broth. Scrape the bottom of the pan to deglaze. Reduce heat to medium. Cover with a lid and cook for 3-5 minutes, until broccoli is crisp-tender.
⦁ Add coconut aminos to the pan, scraping the bottom to deglaze again. Return the chicken to the pan. Add the cauliflower rice. Increase heat to medium-high again. Stir fry for 3-4 minutes, until cauliflower is soft but not mushy, any liquid evaporates, and chicken is completely cooked through.
⦁ Remove from heat. Stir in toasted sesame oil. Adjust salt and pepper to taste if needed. Top with green onions, if desired.

NUTRITION INFORMATION PER SERVING
Calories: 310 | Fat: 17.3g | Total Carbs: 15.5g | Net Carbs: 11g | Fiber: 4.5g | Sugar: 7.8g | Protein: 23.7g