Keto Creamy Chicken Stir-Fry Recipe

Name: Keto Creamy Chicken Stir-Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 500 g Chicken Thigh Boneless; 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation; 200 g Hydroponic Sweet Bell Pepper (Cocktail); 1 pc Cabbage Red; 400 Ml Kara Coconut Cream; 125 g Mooz Butter Garlic & Herbes; 70 g Namakwali Authentic Mix Seasoning Flavoured Salt; 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Fusion cuisine

About this recipe

A delicious and keto-friendly dinner featuring tender chicken, sautéed vegetables, and a creamy mushroom sauce. Perfect for those seeking a low-carb, satisfying meal.

Ingredients

500 g Chicken Thigh Boneless
2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
200 g Hydroponic Sweet Bell Pepper (Cocktail)
1 pc Cabbage Red
400 Ml Kara Coconut Cream
125 g Mooz Butter Garlic & Herbes
70 g Namakwali Authentic Mix Seasoning Flavoured Salt
1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. Boil 500 g of chicken thighs in a pot of water until fully cooked, about 15-20 minutes. Remove from the pot, let cool slightly, and shred the meat.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 cup of diced bell pepper and 1 cup of diced bell pepper, and sauté for 5-7 minutes until softened.
3. In a separate pot, heat 1 cup of chicken broth until simmering. Add 2 cups of chopped cabbage and cook for 2-3 minutes until just tender. Drain and set aside.
4. Add the shredded chicken, 1 can of coconut cream, and the sautéed bell pepper mixture to the skillet. Stir well and simmer for 5 minutes to combine flavors.
5. Gently fold in the cooked cabbage. Season with salt and pepper to taste. Serve hot and enjoy your keto-friendly meal.