Lunch

Chicken Thigh & Pak Choi Stir-Fry

Juicy chicken thigh pieces stir-fried with crisp pak choi and mushrooms in a clean soy and garlic sauce — no rice needed.

Keto
229
kcal
27g
Protein
2g
Carbs
13g
Fat
£1.12
Per Serving
⏱ Prep: 8 min 🍳 Cook: 12 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Chicken Thighs 4 thighs (boneless) 354 kcal
Pak Choi 1.5 packs 19.5 kcal
Mushrooms 150g 11.3 kcal
Soy Sauce 1.5 tbsp 5.3 kcal
Garlic 3 cloves 3.9 kcal
Coconut Oil 1 tbsp 64.7 kcal
👨‍🍳 Method
  1. 1Remove skin from chicken thighs and cut into 3cm pieces.
  2. 2Separate pak choi leaves; slice mushrooms.
  3. 3Heat coconut oil in a wok over high heat until smoking.
  4. 4Add chicken and stir-fry 5-6 minutes until golden and cooked through. Remove.
  5. 5Add mushrooms and pak choi stalks; stir-fry 2 minutes.
  6. 6Add garlic and pak choi leaves for 1 minute.
  7. 7Return chicken, add soy sauce, toss everything together for 1 minute.
  8. 8Serve straight from the wok.

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