Ingredients:

3 chicken breast halves
1 teaspoon oil (such as olive oil or avocado oil)
3 cups green cabbage, shredded
1/2 cup diced red bell peppers
1 tablespoon coconut flour (or a low-carb flour substitute)
1/2 teaspoon ground ginger
1 teaspoon garlic powder
1/2 cup water
Soy sauce or tamari (gluten-free soy sauce) to taste
Optional: Sliced onions and additional red peppers to taste

Directions:

Cut the chicken breasts into strips.

Heat oil in a large skillet or wok over medium-high heat.

Add the chicken strips and stir-fry, turning constantly, until they are cooked through and no longer pink in the center. This should take about 5-7 minutes. Remove the cooked chicken from the skillet and set it aside.

In the same skillet, add the shredded cabbage and diced red bell peppers. Sauté for about 2 minutes or until the cabbage is crisp-tender. If you’re adding onions and extra red peppers, add them now and sauté until they are tender.

In a small bowl, mix together the coconut flour, ground ginger, garlic powder, water, and soy sauce (or tamari) until you have a smooth sauce.

Stir the sauce into the chicken, cabbage, and pepper mixture in the skillet.

Cook, stirring, until the sauce thickens and coats the chicken and vegetables. This should take about 1-2 minutes.

Serve your keto and low-carb chicken cabbage stir fry hot, and enjoy!

Nutrition Information (Approximate):

Calories: 250-300 calories per serving (recipe makes about 4 servings)
Total Fat: 7-10 grams
Saturated Fat: 2-3 grams
Trans Fat: 0 grams
Cholesterol: 80-100 mg
Sodium: 350-400 mg
Total Carbohydrates: 8-10 grams
Dietary Fiber: 3-4 grams
Sugars: 3-4 grams
Net Carbs: 5-6 grams (total carbs minus fiber)
Protein: 30-35 grams