Name: Garlic Ginger Chicken Stir Fry (Keto, High-Protein)
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 lb boneless, skinless chicken breast; 2 tbsp olive oil; 3 cups mixed stir fry vegetables (e.g., broccoli, bell pepper, snap peas — avoid high-carb vegetables like carrots/corn); 1 tbsp fresh ginger, minced; 3 cloves garlic, minced; 2 tbsp soy sauce (gluten-free if needed); 1 tbsp rice vinegar; 1/2 tsp black pepper; 2 cups riced cauliflower (for low-carb 'rice'); 2 green onions, sliced (green tops only, optional for serving)

Garlic Ginger Chicken Stir Fry (Keto, High-Protein)

ToastedVanilla0068

This Garlic Ginger Chicken Stir Fry is designed for hot summer nights and healthy, high-protein eating! By swapping traditional rice for riced cauliflower, this dish keeps carbs low while still offering satisfying bulk and fresh crunch. The chicken is seared for maximum flavor, then tossed with crisp stir fry vegetables in a fragrant ginger-garlic sauce. It’s quick to prepare—perfect for busy evenings or meal prep—and delivers on both taste and nutrition. Enjoy a colorful, energizing dinner that supports your weight loss and protein goals, with a texture and flavor combo that makes every bite pop.

Ingredients

Instructions

Cut chicken breast into bite-sized strips. Pat dry and season with half the black pepper.
Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add chicken and stir fry until golden and cooked through, about 5-6 minutes. Remove chicken from pan and set aside.
Add remaining 1 tbsp olive oil to the pan. Add ginger and garlic, sauté until fragrant, about 30 seconds.
Add the mixed stir fry vegetables and the rest of the black pepper. Stir fry for 3-4 minutes until crisp-tender.
Return chicken to the pan. Add soy sauce and rice vinegar. Stir fry everything together for another 1-2 minutes so the flavors combine.
Meanwhile, in a separate nonstick skillet, spread riced cauliflower out and dry-fry on medium-high heat, stirring occasionally, for about 5 minutes until heated through and lightly golden.
To serve, scoop riced cauliflower onto plates, top with chicken and vegetables, and garnish with green onion tops if desired.