Name: Wok-Seared Keto Chicken with Garlic Greens
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-size pieces; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 tbsp avocado oil (or other high smoke point oil); 3 cloves garlic, thinly sliced; 2 cups broccoli florets; 1 small zucchini, sliced into half-moons; 1/2 red bell pepper, sliced; 2 tbsp rice vinegar; 1 tbsp fish sauce (ensure no soy or shellfish); 1/2 tsp toasted sesame oil (optional, for finishing); 2 green onions, sliced

Wok-Seared Keto Chicken with Garlic Greens

GrilledTomato8445

Seared over high heat for a touch of 'wok hei' magic, this keto-friendly chicken dish brings together bold flavors and vibrant veggies—perfect for a hot Ontario evening. Tossing the chicken and vegetables constantly over high heat keeps everything juicy and crisp while avoiding the sugars and starches of traditional stir-fries. The result: a dinner that hits all the notes—umami, tang, crunch—with a fresh finish of green onion and a hint of sesame. It’s a fast, healthy meal that feels restaurant-worthy but is easily made at home, even without a wok!

Ingredients

Instructions

Pat chicken dry and season with salt and pepper. Set aside.
Preheat a wok (or large skillet) over high heat until just smoking, about 2-3 minutes. Add avocado oil and swirl to coat.
Add chicken in a single layer. Sear undisturbed for 1 minute, then stir-fry, tossing constantly, until just cooked through and lightly golden, 3-4 minutes. Remove chicken to a plate.
Add garlic to the hot wok and stir-fry 30 seconds until fragrant. Add broccoli, zucchini, and red bell pepper. Stir-fry with constant tossing until crisp-tender, about 2-3 minutes.
Return chicken to wok. Drizzle with rice vinegar and fish sauce, tossing to combine. Cook 1 minute more to meld flavors.
Remove from heat. Drizzle with toasted sesame oil (if using) and toss. Top with sliced green onions and serve immediately.