Description
Creamy, low-carb Keto Chicken Stir-Fry with fresh asparagus and zucchini. Quick, easy, and perfect for weeknight dinners.
Ingredients
Units
Scale
- 60 g asparagus, washed and cut into bite-sized pieces
- 30 g mushrooms, sliced
- 20 g spring onions, chopped
- 1 clove garlic, crushed
- 15 g spiralized courgette/zucchini
- 50 ml of cream
- 1 dash black pepper
- 1 dash salt
- 10 ml olive oil
- 15 ml butter
- 60 g chicken, cut into small cubes
Instructions
- Wash, cut, and prep all the veggies in bite-sized pieces.
- Set aside so everything’s ready to go.
- Debone the chicken and chop it into small cubes.
- Steam the 60g of asparagus until just crisp, then set aside. Don’t overcook; keep it bright green and firm.
- Heat 10 ml olive oil in a pan over medium heat, add the 60g chicken cubes, sprinkle with salt and black pepper, then toss in the 1 crushed clove garlic.
- Fry until fragrant and lightly golden. Set aside.
- In the same pan, melt 15 ml of butter and add the 30g mushrooms.
- Stir-fry until they start to soften.
- Add the 20g spring onions and 15 g spiralized courgette/zucchini.
- Cook until slightly translucent but still a bit crisp.
- Pour in 50 ml cream, stir, and cook until it starts to bubble and thicken. Taste and adjust seasoning with salt and black pepper.
- Return the chicken and steamed asparagus to the pan, toss everything together until heated through, and serve immediately.
Equipment
Cast iron Skillet – Frying Pan
Buy Now →Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes – Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 376
- Sugar: 3 g
- Sodium: 391.2 mg
- Fat: 32.1 g
- Saturated Fat: 14.9 g
- Trans Fat: 0.3 g
- Carbohydrates: 7.2 g
- Fiber: 2.4 g
- Protein: 17.6 g
- Cholesterol: 103.4 mg
