
Keto Chicken and Broccoli Wok Meal
This chicken and broccoli meal is a quick and easy dinner to make when you’re running low and time and are craving something with a bit of Asian inspiration. All you need is one pan and some ingredients you likely have on hand already! Recipe from ruled.me
Ingredients
- 2 tbsp coconut oil
- 8 oz broccoli
- 1/2 medium onion
- 8 oz green cabbage thinly sliced
- salt
- pepper
- 12 oz chicken cooked
- 12 oz coconut milk canned
- 1.5 tbsp green curry paste
- 2 tbsp peanut butter
- 1 oz peanuts for garnish
- 2 tbsp green onion for garnish
Instructions
- Measure and prepare all the ingredients. If you do not have cooked chicken, you can sauté the boneless, skinless chicken thighs until cooked through.
- Peel the onion and cut into wedges. Slice the cabbage finely. Cut the broccoli lengthwise into smaller pieces, keeping the florets and stems together in one piece.
- Add the coconut oil into the bottom of your wok (or frying pan). Heat on medium to high heat. Mix in the broccoli, onion, and cabbage together in the pan. Season with salt and pepper to taste.
- Cut up the cooked chicken into small pieces and add to the wok along with the coconut milk, peanut butter, and green curry paste. Stir until mixed thoroughly. Turn to simmer for 2-5 minutes to let the flavor seep in. Season again to taste.
- Garnish with peanuts and green onions.
Nutrition
Nutrition Facts
Keto Chicken and Broccoli Wok Meal
Amount per Serving
Calories
448
% Daily Value*
Fat
39
g
60
%
Saturated Fat
25
g
156
%
Cholesterol
31
mg
10
%
Sodium
108
mg
5
%
Potassium
665
mg
19
%
Carbohydrates
14
g
5
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
16
g
32
%
Vitamin A
1382
IU
28
%
Vitamin C
75
mg
91
%
Calcium
91
mg
9
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.