Easy
keto chicken chow mein
Add zucchini noodles to this Asian classic and you've
got a healthy keto-friendly weeknight dinner.
13 Ingredients
- 2 tbsp peanut oil
- 500g Lilydale Free Range Chicken Thigh, thinly sliced
- 250g broccoli, cut into florets
- 4 garlic cloves, thinly sliced
- 1 long fresh red chilli, deseeded, finely chopped
- extra fresh chilli, finely chopped, to serve
- 1/4 small red cabbage, sliced
- 250g zucchini noodles
- 110g (2 cups) trimmed bean sprouts
- 75g (1/2 cup) roasted unsalted cashew nuts
- 2 tbsp gluten-free soy sauce
- 2 tsp sesame oil
- Fresh coriander sprigs, to serve
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3 Method Steps
Step 1
Heat 1 tbsp peanut oil in a large wok over
high heat. Stir-fry half the chicken for 2-3 minutes or until golden. Transfer to a plate. Repeat
with remaining chicken.
Step 2
Heat
the remaining tbsp peanut oil in the wok. Stir-fry the broccoli, garlic and chilli for
2 minutes or until tender crisp. Add the cabbage and zucchini
noodles. Stir-fry for 1 minute or until just tender.
Step 3
Return the chicken to the wok along with the bean
sprouts, cashews, soy sauce and sesame
oil. Stir-fry for 1 minute or until combined. Serve sprinkled
with coriander and extra chilli.
Also Read:
Two-Week
Keto Challenge - A step-by-step blueprint with everything you
need on Keto
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