Jeles’ Chicken Stir Fry Keto Style Chicken & Shrimp

Ingredients:

1/4 cup Olive oil (divided)

1 lb Chicken breast or thighs cut into small pieces

12 Large or Extra Large Shrimp (optional)

1/2 tsp Mrs Dash (salt free)

1/2 tsp Sea Salt

1/4 tsp Black pepper

4 cloves Garlic (minced)

8 oz Broccoli (cut into florets)

1/2 large Red bell pepper (cut into 1-2 inch thin strips)

1/2 large Green bell pepper (cut into 1-2 inch thin strips)

1/4 cup Chicken broth

1 lb Cauliflower rice (fresh or frozen)

1/4 cup Coconut aminos

1 1/2 tsp Toasted sesame oil

1/4 cup Green onions

2-3 large eggs (optional) See below*

INSTRUCTIONS

Heat 2 tablespoons olive oil in a large skillet or wok, over medium-high heat. Add the chicken pieces, shrimp and season with Mrs. Dash, salt and pepper.

Cook for 5 minutes, flipping once, until chicken is golden and shrimp is somewhat pink just barely cooked through.

Remove chicken and shrimp from the pan, set aside, and cover to keep warm.

Add the remaining 2 tablespoons 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 a few 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 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 a few more minutes 3-5 minutes, until cauliflower is soft but not mushy, any liquid evaporates, and chicken is completely cooked through.

*In a small bowl place your eggs and mix them well. Then pour slowly and stir until well mixed in the stir fry :) This is Optional, but delicious :)

Remove from heat

Stir in toasted sesame oil

Adjust salt and pepper to taste if needed

Top with green onions optional

ENJOY!!

Serving size 1 1/2 Cups ~ Calories 310 ~ Net Carbs 11g

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