Quick Asian Stir Fry (keto)

I used to live on smoothies, salads with chicken, ham, or boiled eggs, and different kinds of stir fries when I first started keto. I was single, working full time, and eating very simply every day made my cooking life easy. Here’s what my standard Asian-style stir fry looked like.

Quick Asian Stir Fry
Serves 2 // 521 calories, 22g fat, 55g protein, 11g net carbs

8 oz. Kirkland frozen grilled chicken strips
8 oz. frozen raw prawns
1 tablespoon unflavored sesame oil
1 inch ginger, minced
3 cloves garlic, minced
1 teaspoon Sriracha  sauce
1/2 teaspoon soy sauce (or more, to taste)
3 teaspoons fish sauce (nam pla or nuoc nam)
8 oz. frozen petite broccoli florets
8 oz. frozen cauliflower florets
8 oz. frozen green beans
1 medium red bell pepper, cut into strips
1/2 cup green onions, sliced on the diagonal
Garnish: Sesame seeds

Thaw the chicken strips and prawns in a microwave. Next, thaw the frozen vegetables. Do not cook, only thaw.

Meanwhile, mince the ginger and garlic, and slice the red pepper and green onions.

In a frying pan, heat oil over medium high heat. Add the chicken strips and prawns to the pan. Stir in the ginger, garlic, Sriracha, soy, and fish sauces.

Stir fry the chicken and prawns until the prawns just start to curl. Add the thawed vegetables as well as the red pepper, turn the heat up, and stir fry until vegetables are hot. 

Serve in bowls, garnished with sliced green onions and a sprinkle of sesame seeds.