Keto Creamy Chicken Stir-Fry Recipe

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

• - Thomas Ridley Fresh British Chicken Thighs
• 1 stick Organic Celery Stick
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 200G Daylesford Organic Unsalted Butter
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 1Pc White Cabbage 1pc
• 220 Ml The Coconut Collab Plant-Based Double Cream
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 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. 2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 cup of diced celery and 1 cup of diced bell pepper, and sauté for 5-7 minutes until softened.
3. 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. 4. Add the shredded chicken, 1 can of double cream, and the sautéed celery and bell pepper mixture to the skillet. Stir well and simmer for 5 minutes to combine flavors.
5. 5. Gently fold in the cooked cabbage. Season with salt and pepper to taste. Serve hot and enjoy your keto-friendly meal.