Name: Keto Wok-Seared Chicken with Garlic-Ginger Greens
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces; 1 tbsp soy sauce (or coconut aminos for strict keto); 1 tsp baking soda; 2 tbsp avocado oil (or another high smoke point oil); 2 cups baby bok choy, sliced; 1 cup broccoli florets; 2 cloves garlic, thinly sliced; 1 tbsp fresh ginger, finely minced; 1 tbsp rice vinegar; 1/2 tsp toasted sesame oil; Salt and pepper, to taste; 2 scallions, sliced for garnish

Keto Wok-Seared Chicken with Garlic-Ginger Greens

SpicedCracker3801

This dish brings sizzling wok energy to your weeknight keto dinner! By velveting chicken with a touch of baking soda, you achieve that restaurant-level tenderness. Searing in a smoking-hot wok (or skillet) brings out the coveted 'wok hei'—that signature stir-fry aroma and slight char. Garlic, ginger, and a splash of rice vinegar layer freshness and zing, while the veggies keep it crisp and colorful. Finished with a hit of sesame oil and scallion, it's a flavor-packed, low-carb meal that feels both light and satisfying, perfect for a warm Georgia evening.

Ingredients

Instructions

In a bowl, toss chicken with soy sauce and baking soda. Let marinate for 10 minutes while prepping vegetables. This velveting step keeps the chicken extra tender.
Heat a wok or large skillet over high heat until smoking hot. Add 1 tbsp of avocado oil, swirling to coat. Add chicken in a single layer. Sear undisturbed for 1-2 minutes, then stir-fry, tossing constantly, until just cooked through (about 4 minutes). Remove chicken to a plate.
Add remaining oil to the wok. Add garlic and ginger, tossing constantly for 30 seconds until fragrant but not burnt.
Add bok choy and broccoli. Stir-fry, tossing with a scooping motion, until crisp-tender and vibrant green, 2-3 minutes. Season with salt and pepper.
Return chicken to the wok. Add rice vinegar and toss everything together just to combine and heat through, about 30 seconds off heat. Drizzle with sesame oil.
Serve hot, garnished with sliced scallions.