Description
A delicious and flavorful Keto Thai Basil Duck Stir-Fry that is perfect for a low-carb diet.
Ingredients
Scale
- 2 duck breasts, skin-on (about 1 pound total)
- 2 tablespoons coconut oil
- 4 cloves garlic, minced
- 1 inch piece of ginger, minced
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 cup fresh Thai basil leaves
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon erythritol (or preferred keto sweetener)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
Instructions
- Start by slicing the duck breasts into thin strips. Season with salt and pepper.
- Heat the coconut oil in a large skillet or wok over medium-high heat.
- Add the duck strips to the skillet and sear for about 5-7 minutes, or until they are browned and cooked through. Remove the duck from the skillet and set aside.
- In the same skillet, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
- Add the sliced red bell pepper and green beans to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Return the cooked duck to the skillet. Add the soy sauce, fish sauce, lime juice, erythritol, and red pepper flakes. Stir well to combine and heat through for another 2-3 minutes.
- Remove from heat and gently fold in the fresh Thai basil leaves until just wilted.
- Serve immediately, garnished with additional basil if desired.
Notes
- For added crunch, toss in some chopped peanuts or cashews before serving.
- If you prefer a vegetarian option, substitute the duck with tofu and adjust cooking times accordingly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: varies
- Fat: 24g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: varies
- Protein: 28g
- Cholesterol: varies