Keto Chicken and Vegetable Stir-Fry with Basil

1.In a small bowl, whisk together all ingredients for the keto sauce: coconut aminos, tamari/soy sauce, rice vinegar, sesame oil, ground ginger, and red pepper flakes if using. Set aside.

2.Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.

3.Add the chicken pieces and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

4.Add the remaining 1 tablespoon of coconut oil to the skillet. Add the sliced onion and cook until softened, about 2-3 minutes.

5.Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

6.Add the bell peppers, broccoli florets, green beans, and baby corn to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.

7.Return the cooked chicken to the skillet. Add the fresh spinach and stir until it wilts, about 1-2 minutes.

8.Pour the prepared keto sauce over the chicken and vegetables. Stir well to coat everything evenly.

9.Cook for another 1-2 minutes, allowing the sauce to thicken slightly.

10.Stir in the fresh basil leaves just before serving.

11.Serve hot.