This easy weeknight recipe is ready in under 30 minutes. The chicken comes out juicy and flavorful! Most stir-fry recipes are easy (this Korean beef recipe is a good example). After prepping the veggies and mixing the sauce, the cooking itself is a matter of minutes. This recipe is even easier since there’s hardly any prep work. You simply mix the sauce, cook the chicken, then add the sauce and cook until it thickens. The result is so juicy and flavorful! My teenage tester - my toughest critic - took a few tentative bites, chewed thoughtfully, and then announced, “Wow. This is ten out of ten.” 😁
Ingredients
Instructions
Recipe Card
For the sauce:
Soy sauce: I use reduced-sodium sauce. Unsweetened ketchup: The Primal Kitchen brand is good. Honey: I use sugar-free honey. Rice vinegar: White wine vinegar works, too. Cornstarch: It helps thicken the sauce and doesn’t add many carbs per serving. However, do feel free to use a keto alternative such as konjac flour (use the package directions for converting). Aromatics: Minced garlic and grated ginger. The jarred versions are fine, but for the best flavor, mince the garlic and grate the ginger yourself.
Whisk together the sauce ingredients, then set the sauce aside. Season the chicken pieces with salt and pepper, and cook them in avocado oil until cooked through. Transfer the chicken to a serving platter. Drizzle it with sesame oil, sprinkle with sesame seeds and sliced green onions, then serve. It’s also good when served over cauliflower rice or zucchini noodles (omit the parmesan). If you can handle shirataki, shirataki sesame noodles are another good option. Sometimes, I line our plates with raw baby spinach leaves, ladle the chicken on top, and then the spinach gets lightly cooked by the sauce. Perfect!
