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A complete meal in one pan in about twenty-five minutes, which is the reason to keep it in rotation. Chicken thighs, cauliflower florets, and enough butter to make both of them taste like something.

The order matters. Cauliflower goes in first and gets a few minutes alone to brown in the butter, because once raw chicken hits the pan it releases liquid and everything steams from there.

The published numbers on this one were off by roughly double, listing 1,025 calories a serving. The real figure is about 647, with 49 g of protein and 8 g net carbs. It is also the most adaptable recipe here: almost any keto vegetable works in place of the cauliflower.

Keto cauliflower and chicken stir-fry with scallions in a pan
Dr. Don Colbert, MD

Keto Cauliflower Chicken Stir-Fry

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main Course
Calories: 647

Ingredients
  

  • 1 lb organic chicken thighs cut into 1/4 inch bite-sized pieces
  • 3 cups organic cauliflower chopped into small florets
  • 4 tbsp grass-fed butter divided
  • 2 cloves garlic minced
  • 3 scallions sliced
  • 1 tbsp fresh ginger grated
  • 1 tbsp apple cider vinegar
  • 1 tbsp sesame oil to finish
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1/4 tsp black pepper

Method
 

  1. Chop the cauliflower into small florets and pat the chicken pieces dry.
  2. Melt 2 tablespoons of the butter in a large frying pan over medium-high heat.
  3. Add the cauliflower and fry for about 3 minutes, stirring occasionally, until it starts to color.
  4. Add the onion powder, salt, pepper and apple cider vinegar and stir-fry another 2 minutes.
  5. Add the remaining 2 tablespoons of butter to the pan.
  6. Add the chicken, garlic and ginger and stir-fry until the chicken is cooked through, about 5 to 7 minutes.
  7. Take the pan off the heat and stir through the sliced scallions.
  8. Finish with a splash of sesame oil and serve hot.

Nutrition

Calories: 647kcalCarbohydrates: 12gProtein: 49gFat: 46gFiber: 4g

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