Keto Classic Chicken Chop Suey
Experience the perfect balance of flavor and nutrition with our Keto Classic Chicken Chop Suey, a low-carb twist on the beloved takeout favorite. This vibrant stir-fry pairs tender marinated chicken breast with a medley of crisp veggies, including celery, bell peppers, mushrooms, and bean sprouts, all cooked to perfection in a fragrant garlic-ginger-infused sesame oil. A savory soy sauce glaze thickened with arrowroot powder elevates this dish to restaurant-quality status while keeping it keto-friendly and gluten-free for those watching their macros. With just 20 minutes of prep and 15 minutes of cooking time, this quick and satisfying meal is ideal for busy weeknights. Garnished with fresh green onions and sesame seeds, it’s a colorful, healthy entrée bursting with bold Asian-inspired flavors.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 teaspoons sesame oil
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 inch ginger
- 3 stalks celery
- 1 large bell pepper
- 100 grams bean sprouts
- 200 grams mushrooms (button or shiitake)
- 1 cup chicken broth
- 1 tablespoon arrowroot powder
- 2 tablespoons water
- 3 stalks green onions
- 1 tablespoon sesame seeds
Instructions
Slice the chicken breast into thin strips and marinate with 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. Set aside for 10 minutes.
Finely mince the garlic cloves and ginger. Thinly slice the celery, bell pepper, and mushrooms. Chop the green onions, keeping the green and white parts separate.
Heat 1 tablespoon of olive oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until fully cooked and golden brown, about 5-7 minutes. Remove the chicken from the wok and set aside.
In the same wok, add the remaining olive oil and add the garlic, ginger, and white parts of the green onions. Stir-fry until fragrant, about 1 minute.
Add the celery, bell pepper, mushrooms, and bean sprouts to the wok. Stir-fry for about 3-4 minutes until the vegetables are crisp-tender.
Return the cooked chicken to the wok. Add the remaining 1 tablespoon of soy sauce and sesame oil. Toss to combine.
In a small bowl, mix together the chicken broth with arrowroot powder and 2 tablespoons of water to create a slurry.
Pour the slurry into the wok, stirring quickly to combine until the sauce thickens slightly, about 1-2 minutes.
Sprinkle with the chopped green parts of the green onions and sesame seeds.
Serve hot and enjoy your Keto Classic Chicken Chop Suey!
Nutrition Facts
Calories |
1500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 19.1 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5260 mg | 229% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 15.1 g | ||
| Protein | 163.7 g | 327% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 196 mg | 15% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3382 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
