Easy Low-Carb Chicken Stir-Fry

Step 1Cut the chicken into strips. Prepare the vegetables: Peel and slice the onion and peel and finely chop the garlic and ginger. Halve, deseed and finely chop the chili pepper. Halve, deseed and slice the red and green peppers. Cut the broccoli florets into medium-sized pieces. Set the vegetables aside for later.

Step 2Heat a large pan greased with 2 tablespoons of ghee. Once hot, add the chicken and cook over a medium-high heat until browned from all sides and cooked inside. When done, use a slotted spoon and transfer the cooked chicken into a bowl.

Step 3Put ¹/₄ cup more ghee into the pan where you cooked the chicken. Add the onion, garlic, chili pepper and ginger and sizzle for 2-3 minutes over a medium-high heat until fragrant. Stir frequently to prevent burning.

Step 4Throw in the red and green pepper and cook for 2-3 minutes and then add the broccoli.

Step 5Add the fish sauce. When done, the vegetables should be crisp-tender.

Step 6Finish with freshly squeezed lime juice and take off the heat.

Step 7Serve hot or store in the fridge for up to 3 days. Enjoy!