Ingredients:

• 1 lb boneless, skinless chicken breast, cut into cubes
• 1 tbsp + 1 tsp olive oil (divided)
• 1 yellow bell pepper, sliced
• 1 cup sliced mushrooms
• 2-3 cups broccoli florets
• 4 cloves garlic, minced
• Salt and pepper to taste
• 1 tbsp soy sauce or tamari (for a gluten-free option)
• ¾ cup chicken broth
• 1 ½ tsp sugar substitute (such as erythritol or stevia) or a few drops of liquid stevia (adjust to taste)
• 2 tsp sesame oil
• 2 tsp xanthan gum (for thickening, as a keto-friendly alternative to cornstarch)
  

  Instructions:

  1. In a bowl, combine the minced garlic, soy sauce, 1 tsp olive oil, and your choice of sugar substitute or liquid stevia. Add the cubed chicken and toss to coat. Let it marinate for about 15-20 minutes.
  2. In a separate bowl, mix the chicken broth with xanthan gum to create a thickening agent. Set it aside.
  3. Heat a large skillet or wok over high heat. Add 1 tbsp of olive oil and let it heat up.
  4. Add the marinated chicken to the hot pan and stir-fry until it’s cooked through and slightly browned, about 3-4 minutes. Remove the chicken from the pan and set it aside.
  5. In the same pan, add the remaining 1 tsp of olive oil, and then add your choice of vegetables (bell pepper, mushrooms, and broccoli). Stir-fry for about 3-4 minutes or until the vegetables are crisp-tender.
  6. Return the cooked chicken to the pan and pour in the chicken broth mixture. Stir-fry for an additional 1-2 minutes until the sauce thickens.
  7. Drizzle with sesame oil and season with salt and pepper to taste.
  8. Taste and adjust the seasonings, including your choice of sugar substitute, if necessary.
  9. Serve your keto garlic chicken stir-fry hot, garnished with chopped green onions or sesame seeds if desired.