Easy Low Carb Chicken Stir Fry (Gluten Free)
An easy low carb, dairy free, gluten free, and keto friendly recipe for chicken stir fry. Get your Asian fix the healthy way!
An easy low carb, dairy free, gluten free, and keto friendly recipe for chicken stir fry. Get your Asian fix the healthy way!
- 1/2 cup water
- 1 tsp red pepper flakes
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp sesame oil
- 1/2 tsp xanthan gum
- 1 tbsp fresh ginger minced
- 1 tbsp granulated sugar substitute
- 1/2 cup chopped scallions
- 2 boneless skinless chicken thighs
- 1/4 cup gluten free soy sauce (tamari)
- 2 cups bagged broccoli slaw mix
- Carbohydrate 6.23341999673278 g
- Cholesterol 57.27 mg
- Fat 9.48563126374033 g
- Fiber 0.145668747844833 g
- Protein 13.8646706250048 g
- Saturated Fat 1.657403064457 g
- Serving Size 1 1 serving (145g)
- Sodium 62.3090000027947 mg
- Sugar 6.08775124888795 g
- Trans Fat 0.811156250617112 g
- Calories 168 calories
Step-by-step
- Slice the chicken thighs into thin pieces or strips.
- In a large saute pan, stir fry the chicken and minced ginger in the sesame oil for 2 - 3 minutes.
- Add the soy sauce, water, onion powder, garlic powder, red pepper flakes, sugar substitute, and xanthan gum.
- Stir well and simmer for 5 minutes.
- Add the slaw and the scallions and toss to coat - simmer for 2 minutes or until al dente.
- Don't overcook or it will be mushy.
Working with just a single skillet keeps cleanup minimal while managing the rapid moisture release of packaged vegetables. Achieving crisp-tender vegetables and juicy meat requires understanding how heat and thickeners interact during a rapid cook.
Managing Moisture and Meat Texture
Slicing chicken thighs into uniform strips ensures even contact with the pan surface. Cooking the meat in sesame oil with minced ginger for two to three minutes sears the exterior before the liquid ingredients dilute the pan temperature. Dark meat handles this high-heat treatment better than white meat because higher fat content prevents total dehydration. Cut strips consistently across the grain to shorten muscle fibers for a tender bite.Thickening Without Starches and Preventing Mush
Traditional stir fry sauces rely on cornstarch, but xanthan gum provides body at a fraction of the carbohydrate load. Whisking half a teaspoon of xanthan gum directly into the liquid phase prevents clumping, as this hydrocolloid hydrates rapidly in warm environments. Adding the broccoli slaw and scallions at the very end maintains structural integrity. Simmering those brassica shreds for precisely two minutes yields an al dente bite; exceeding four minutes breaks down cell walls into an undesirable puree.
