Keto ginger chicken stir-fry

Name: Keto ginger chicken stir-fry
Cuisine: Asian
Ingredients: 3 tablespoons coconut oil; 700 g boneless chicken thighs, skinon, cut into 3cm pieces; 4 spring onions, cut into 5cm batons; 300 g broccoli, broken into florets; 1 carrot, cut into matchsticks; 2 baby bok choy, roughly chopped; 5 shiitake mushrooms, sliced; Sea salt; Freshly ground blackpepper; 1 tablespoon coconut oil or good-quality animal fat; 4 garlic cloves, finely chopped; 6cm piece of ginger, cut into matchsticks; 1 long red chilli, halved, deseeded and cut into matchsticks; 250 ml (1 cup) Chicken Bone Broth (recipe below); 3 tablespoons tamari; 1 tablespoon coconut sugar or honey; 2 teaspoons toasted sesame oil; 2 teaspoons sesame seeds; ½ teaspoon freshly ground black pepper; 2 teaspoons tapioca flour* whisked with 1 tablespoon water; 1 head of cauliflower (about 1 kg), florets and stalk roughly chopped; 2 tablespoons coconut oil; Sea salt; Freshly ground black pepper; 1–1.5 kg bony chicken parts (I like to use necks, backs, breastbones and wings); 2–4 chicken feet (optional); 2 tablespoons apple cider vinegar; 1 large onion, roughly chopped; 2 carrots, roughly chopped; 3 celery stalks, roughly chopped

Instructions

"Chicken and ginger in a stir-fry are a match made in culinary heaven. And everyone in your family will love this combination. Serve with any vegetables you like and spice it up with some chilli if you feel like a kick. I serve it with cauliflower rice as a great keto addition" - Pete Evans. This is an edited extract from Easy Keto by Pete Evans, Published by Plum, RRP $24.99, Photography by William Meppem.

Keto ginger chicken stir-fry

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Ingredients

Instructions

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