Keto Chicken Stir Fry

Cook the spaghetti squash if you'd like to add pasta to the keto chicken stir fry.

Preheat a sauté pan over medium-high heat. While the pan is heating, prepare the egg wash and flour coating: In one bowl, whisk together the eggs and heavy cream; in another, sift together the coconut flour and five-spice powder.

Heat 3 tbsp of the coconut oil in the sauté pan over medium heat. Dip the chicken thighs in the egg wash, then toss in the flour coating. When the oil is hot, sear the chicken in batches for 2 to 3 minutes, then flip it over and sear for 2 to 3 minutes on the other side, until the outsides are browned and the internal temperature reaches 165°F; finish cooking the chicken in the oven if it starts to brown too much. Remove from the pan and set aside; repeat with the remaining chicken.

Wipe out the pan and place it over high heat. Heat the remaining tablespoon of coconut oil in the pan, then add the bell peppers, onion, and mushrooms and stir-fry for 3 to 4 minutes. Add the soy sauce and cook for 1 to 2 minutes, until the vegetables are tender and the sauce is completely cooked into the vegetables. While the vegetables are cooking, slice the cooked chicken into 1-inch-wide strips.

Divide the keto pasta among 4 plates. Top with the stir-fried vegetables and chicken and serve. Optional: top with green onions

Store your keto chicken stir fry in an airtight container in the refrigerator for up to 5 days.