Chicken broccoli stir fry is one of my favorite ketogenic recipes. It can be very easy to make it quickly. If you have the ingredients handy and cook them in the proper order. This is an ideal go-to recipe because it can be cooked in fifteen minutes and often the ingredients are on hand in my kitchen. Also, if you don’t have one of the vegetables, you can swap it out for another stir fry type of vegetable. For example, onions can be swapped out for green onions or scallions. Bell peppers are not essential, but add great flavor. The broccoli can be fresh or frozen. Mushrooms can be added or left out depending on whether you have them on hand or not. If you happen to have sugar snap peas, you could add those. I don’t tend to keep those on hand, but they are a great stiry fry ingredient too!
- Frozen chicken tenders
- bell pepper
- olive oil
- Tamari (soy sauce – optional)
- salt and pepper
For this, I start my chicken broccoli stir fry with the thing that cooks the slowest first. I place my frozen chicken tenders in the pan and turn it on high.
I get out the next slowest thing to cook, the broccoli. I cut and break the broccoli into bite size pieces and toss it in the cast iron skillet. I stir up the broccoli and the chicken so that the olive oil coats it a little and it evenly cooks. Next, I grab a pepper and chop it into bite sized pieces.
I toss the pepper into the hot skillet with the chicken and broccoli.
Next, I slice the mushrooms and add them.
Finally, I chop the scallions and add them to the pan. At this point, the chicken is half-way cooked and can easily be cut into bite sized pieces. I remove the chicken and then cut it into bite sized pieces. I cook it for a few more minutes (until the chicken has turned white and looks cooked).
Love chicken and broccoli? Check out my ketogenic chicken and broccoli casserole recipe! You’ll love it!