Chicken Stir-fry with Mushrooms and Courgettes

I have this great book of chicken recipes. Putting aside my concerns about too many omega-6 PUFAs in corn-fed chicken for the moment, I want to share this recipe. It is very, very easy and very very tasty. Prep time is about twenty minutes. Cooking time is about twenty minutes.

Easy Zucchini Mushroom Chicken Stir Fry Recipe | Diethood


  • Four chicken breasts thinly sliced
  • One courgette thinly sliced lengthwise (first cut the courgette in half)
  • One onion quartered
  • Mushrooms thinly sliced – 300g
  • Two cloves of garlic crushed and roughly chopped
  • Gluten-free soya sauce – two or three tablespoons
  • Toasted sesame seed oil – two tablespoons
  • Coconut oil – two tablespoons
  • Cauliflower (optional) – 300g
  • Broccoli (optional) – 300 g
  • Small handful of cashews (optional)
  • Sprinkling of sesame seeds (optional)


  • Heat up the coconut oil in a wok on high heat.
  • Throw in the chicken breast and garlic cooking the chicken half-way through – this should take three or four minutes.
  • Add the onion, mushrooms and courgette and cook until all three begin to soften – around five minutes.
  • Drizzle in the sesame oil and soya sauce.
  • Throw in the cauliflower, broccoli and cashews – N.B., you should pre-boil the cauli and broccoli so you can just throw it in at the end.
  • Mix together and cook for two or three more minutes.
  • Serve.
  • N.B., sesame oil is high in omega-6 PUFAs and is not good for us under high heat. That’s why I drizzle it in at the end for flavour.
  • N.B., the amount of vegetables you throw in really depends on how keto you are. I tend to go with either broccoli or cauliflower. You can even throw a couple of handfuls of spinach in at the end if you prefer.

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