This Keto Stir Fry Ruined My Kitchen

Ingredients

• 2 medium Zucchini (sliced into half‑moons, salted to draw moisture)
• 1 teaspoon Salt (for sweating zucchini)
• 1 tablespoon Soy Sauce (regular or low‑sodium)
• 1 tablespoon Water (bottled or tap)
• 1 teaspoon Baking Soda (helps tenderize chicken (velveting))
• 2 teaspoons Sesame Oil (1 tsp in sauce, 1 tsp for finishing)
• 1 pound Boneless Skinless Chicken (cut into thin strips; thighs or breasts work)
• 2 tablespoons Olive Oil (for stir‑frying)
• 0.5 medium Onion (sliced thin)
• 2 cups Broccoli Florets (fresh preferred; frozen can be used but may be soggy)
• 2 cloves Garlic (minced)
• 1 teaspoon Fresh Ginger (grated)
• 0.5 cup Chicken Broth (low‑sodium)
• 1 tablespoon Oyster Sauce (adds umami)
• 1 tablespoon Alulose Sweetener (low‑carb sweetener; can use erythritol)
• 0.25 teaspoon Xanthan Gum (thickens sauce)
• 1 teaspoon Rice Vinegar
• 1 tablespoon Unsalted Butter (finishes sauce)
• 2 stalks Green Onions (chopped for garnish)

Instructions

1. Salt the Zucchini

   Slice the zucchini into half‑moon pieces, place them in a colander, sprinkle with 1 tsp salt, toss, and let sit to draw out moisture.

   Time: PT5M

2. Prepare the Velveting Sauce

   In a mixing bowl combine 1 tbsp soy sauce, 1 tbsp water, 1 tsp baking soda, and 1 tsp sesame oil. Stir until the baking soda dissolves.

   Time: PT2M

3. Slice and Velvet the Chicken

   Trim any excess fat from the chicken, slice into thin strips, and toss with the velveting sauce. Let rest for 10 minutes.

   Time: PT10M

4. Prep Remaining Vegetables

   Thinly slice half an onion, mince 2 garlic cloves, grate 1 tsp fresh ginger, chop green onions, and if using frozen broccoli, steam for 1 minute then drain.

   Time: PT5M

5. Dry the Veggies

   Spread the salted zucchini and steamed broccoli on paper towels and pat dry until no surface moisture remains.

   Time: PT5M

6. Stir‑Fry the Chicken

   Heat the skillet over high heat, add 2 tbsp olive oil, then add the chicken with its velveting sauce. Stir‑fry until the chicken is cooked through and lightly browned, about 7 minutes.

   Time: PT7M

   Temperature: high heat

7. Set Chicken Aside

   Transfer the cooked chicken to a plate and keep warm.

   Time: PT1M

8. Stir‑Fry Zucchini and Onion

   Add a quick dash of olive oil if the pan looks dry, then add the zucchini and sliced onion. Stir‑fry for 2 minutes until they begin to soften.

   Time: PT2M

   Temperature: high heat

9. Add Garlic and Ginger

   Add the minced garlic and grated ginger, stir constantly for about 30 seconds until fragrant.

   Time: PT0.5M

   Temperature: high heat

10. Build the Sauce

    Stir in 3 tbsp soy sauce, 0.5 cup chicken broth, 1 tbsp oyster sauce, 1 tbsp alulose, 0.25 tsp xanthan gum, and 1 tsp rice vinegar. Cook, stirring, for 2 minutes until the sauce thickens slightly.

    Time: PT2M

    Temperature: medium‑high heat

11. Combine Chicken and Broccoli

    Return the cooked chicken and the dried broccoli to the pan, toss to coat in the sauce, and cook for another 2 minutes.

    Time: PT2M

    Temperature: medium heat

12. Finish with Butter and Sesame Oil

    Add 1 tbsp unsalted butter and 1 tsp sesame oil, stirring until the butter melts and the sauce becomes glossy.

    Time: PT1M

    Temperature: medium heat

13. Plate and Garnish

    Transfer the stir‑fry to a serving bowl, sprinkle chopped green onions on top, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

870

Protein

45 g

Carbohydrates

9 g

Fat

58 g

Fiber

4 g

Ingredient Substitutions

• Instead of Zucchini: Yellow squash
• Instead of Salt: Kosher salt
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Sesame Oil: Avocado oil (for cooking)
• Instead of Boneless Skinless Chicken: Turkey breast strips
• Instead of Olive Oil: Avocado oil, Canola oil
• Instead of Onion: Shallot
• Instead of Broccoli Florets: Snow peas, Green beans
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Fresh Ginger: Ground ginger (1/8 tsp)
• Instead of Chicken Broth: Vegetable broth, Water with a pinch of salt
• Instead of Oyster Sauce: Soy sauce + a dash of fish sauce
• Instead of Alulose Sweetener: Erythritol, Stevia blend (adjusted)
• Instead of Xanthan Gum: Guar gum (same amount)
• Instead of Rice Vinegar: Apple cider vinegar (1 tsp)
• Instead of Unsalted Butter: Ghee
• Instead of Green Onions: Chives

Equipment Needed

• Large Skillet or Wok
• Mixing Bowl
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Spatula or Wooden Spoon
• Tongs
• Paper Towels
• Instant‑Read Thermometer (optional)

Critical Steps — Do Not Skip

• Salting and thoroughly drying the zucchini and broccoli to prevent sogginess.
• Velveting the chicken with baking soda mixture for a tender texture.
• Avoiding burnt garlic by adding it only after vegetables have softened.

Chef Tips from the Video

• Use a wok or a heavy‑bottomed skillet to maintain high heat without hot spots.
• If you have fresh broccoli, blanch it for 30 seconds then shock in ice water before drying; this keeps a bright color and crunch.
• For extra flavor, add a pinch of red pepper flakes with the garlic and ginger.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Can freeze for up to 2 months; reheat gently on the stovetop.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the velveting sauce and marinate the chicken up to 2 hours ahead.
• Slice all vegetables and store them in sealed bags with a paper towel to absorb moisture.
• The sauce can be made in advance; keep refrigerated and add to the pan when needed.

Frequently Asked Questions