Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon soy sauce (use tamari or coconut aminos for a gluten-free option)
• 1 tablespoon fish sauce
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1 bell pepper, thinly sliced
• 1 cup snap peas, ends trimmed
• 1 cup cauliflower rice
• Salt and pepper to taste
• Sesame seeds and chopped green onions for garnish (optional)

Instructions:

1. Prepare Chicken:
   • Season the sliced chicken with salt and pepper.
2. Sear Chicken:
   • In a large skillet or wok, heat olive oil over medium-high heat. Add the sliced chicken and cook until browned and cooked through. Remove from the skillet and set aside.
3. Prepare Vegetables:
   • In the same skillet, add a bit more oil if needed. Add minced ginger and garlic. Sauté until fragrant.
4. Add Vegetables:
   • Add broccoli, bell pepper, and snap peas to the skillet. Stir-fry until the vegetables are tender-crisp.
5. Cook Cauliflower Rice:
   • Push the vegetables to one side of the skillet and add cauliflower rice to the other side. Cook until cauliflower rice is tender.
6. Combine Ingredients:
   • Return the cooked chicken to the skillet. Add soy sauce and fish sauce. Stir to combine all ingredients.
7. Adjust Seasoning:
   • Taste and adjust the seasoning with salt and pepper.
8. Serve:
   • Garnish with sesame seeds and chopped green onions if desired.
9. Nutritional Information:
   • The nutritional information will depend on the specific brands and quantities of ingredients you use. For accurate nutritional calculations, use nutritional information from the packaging or online resources for each ingredient.
10. Enjoy:

• Serve your keto chicken stir-fry hot and enjoy a delicious, low-carb meal.