Easy Low-Carb Chicken Stir-Fry

Ingredients makes 4 servings

• 500 g chicken thighs, boneless and skinless (1.1 lb)
• 1 medium red onion, sliced (100 g/ 3.5 oz)
• 2 cloves garlic, minced
• 1 small Thai chili pepper, deseeded and sliced (15 g/ 0.5 oz)
• 1 tbsp finely chopped ginger
• ¹/₂ medium red pepper, sliced (60 g/ 2.1 oz)
• 1 medium green pepper, deseeded (120 g/ 4.2 oz)
• 1 medium broccoli, stem removed (300 g/ 10.6 oz)
• 2 tbsp fish sauce (30 ml)
• 2 tbsp fresh lime juice (30 ml)
• ¹/₄ cup + 2 tbsp ghee or virgin coconut oil (85 g/ 3 oz)
• ¹/₂ tsp sea salt
• Optional: 3-4 tbsp almond butter or coconut butter for extra fats and creaminess

Instructions

1. Cut the chicken into strips. Prepare the vegetables: Peel and slice the onion and peel and finely chop the garlic and ginger. Halve, deseed and finely chop the chili pepper. Halve, deseed and slice the red and green peppers. Cut the broccoli florets into medium-sized pieces. Set the vegetables aside for later.

2. Heat a large pan greased with 2 tablespoons of ghee. Once hot, add the chicken and cook over a medium-high heat until browned from all sides and cooked inside. When done, use a slotted spoon and transfer the cooked chicken into a bowl.

3. Put ¹/₄ cup more ghee into the pan where you cooked the chicken. Add the onion, garlic, chili pepper and ginger and sizzle for 2-3 minutes over a medium-high heat until fragrant. Stir frequently to prevent burning.

4. Throw in the red and green pepper and cook for 2-3 minutes and then add the broccoli.

5. Add the fish sauce. When done, the vegetables should be crisp-tender.

6. Finish with freshly squeezed lime juice and take off the heat.

7. Serve hot or store in the fridge for up to 3 days. Enjoy!