1 lb boneless, skinless chicken breast, cut into cubes
1 tbsp + 1 tsp olive oil (divided)
1 yellow bell pepper, sliced
1 cup sliced mushrooms
2-3 cups broccoli florets
4 cloves garlic, minced
Salt and pepper to taste
1 tbsp soy sauce or tamari (for a gluten-free option)
¾ cup chicken broth
1 ½ tsp sugar substitute (such as erythritol or stevia) or a few drops of liquid stevia (adjust to taste)
2 tsp sesame oil
2 tsp xanthan gum (for thickening, as a keto-friendly alternative to cornstarch)
Instructions:
In a bowl, combine the minced garlic, soy sauce, 1 tsp olive oil, and your choice of sugar substitute or liquid stevia. Add the cubed chicken and toss to coat. Let it marinate for about 15-20 minutes.
In a separate bowl, mix the chicken broth with xanthan gum to create a thickening agent. Set it aside.
Heat a large skillet or wok over high heat. Add 1 tbsp of olive oil and let it heat up.
