Keto Chicken Stir Fry

Keto Chicken Stir Fry is a classic chicken dinner recipe with a few simple modifications to keep in low in carbohydrates and sugar. This meal takes just 30 minutes and is a healthier alternative to take out.

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One of my favorite recipes from my vegetarian days, is for Vegetable Stir-Fry. That recipe has long been my go-to for stir-fry sauce. However, even though there are plenty of fresh vegetables, it’s full of ingredients that shouldn’t be eaten on a keto diet, like brown sugar, ketchup, and soy, if you’re a strict keto dieter.

To make this Keto Chicken Stir-Fry recipe just as good, I made a few changes to the sauce, with the goal to keep the flavor as close to the original as possible. The keto stir-fry sauce in this recipe is the best copycat! It has the same overall flavor and doesn’t leave you feeling like something is missing.

This is definitely one chicken dinner recipe to put on regular rotation.

Why This Recipe Works

This is a fairly quick and easy recipe to make. It’s perfect for busy weeknights and much healthier than take out options, especially if you’re limiting carbohydrates and sugar. It only takes around 30 minutes to make, with about half of that time spent chopping vegetables.

Stir fry is a kid friendly meal, a great way to get plenty of vegetables into your diet, and not at all spicy. However, if you like your stir fry a bit on the spicier side, you can add crushed red pepper.

It’s a one pan meal and easy to clean up.

And, of course, it’s low carb, keto friendly, and gluten free. There are 10 net carbs per generous serving.

How To Make Keto Chicken Stir-Fry

Ingredients

For the Keto Stir-Fry Sauce, you will need:

• 3/4 cup chicken bone broth or stock (or vegetable stock)
• 1/3 cup coconut aminos
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar substitute (like Swerve)
• 1 tablespoon tomato paste
• 1 tablespoon sesame oil

For the Chicken Stir-Fry, you will need:

• 2 tablespoons avocado oil, divided
• 1.5 pounds boneless, skinless chicken, cut into bite-size pieces
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup broccoli florets
• 1 cup green beans, trimmed
• 1 red bell pepper, cut into thin strips
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• green onions, sliced thin (optional garnish)
• sesame seeds (optional garnish)

Chef’s Tip: other low carb vegetables that can be used instead of, or in addition to the ones listed here are cauliflower, zucchini, summer squash, carrots in small amounts, onion, and mushrooms.

The entire recipe and instructions with images can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

There is a little bit of dicing and slicing that needs to be done before you begin cooking.

Cut the chicken into bite-size pieces, cut the broccoli into florets, trim the green beans, and slice the pepper into thin strips. You will also need to mince the garlic and ginger.

Create!

Whisk together the stock, coconut aminos, rice vinegar, brown sugar substitute, tomato paste, and sesame oil. Set aside.

Heat 1 tablespoon of the avocado oil in a wok or large, deep skillet on medium-high heat.

Once hot, season the chicken with salt and pepper and add to the pan. Cook until the center of the chicken is no longer pink, about 5-7 minutes, then remove to a plate and set aside.

Add the remaining avocado oil to the pan along with the broccoli, green beans, and pepper. Cook until just crisp-tender, about 4-5 minutes.

Stir in the ginger and garlic and cook for 30-60 seconds longer.

Add the chicken back to the pan and carefully pour in the stir fry sauce.

Cook another 1-2 minutes or until everything is heated through, being careful not to over cook. You want crisp vegetables, not mushy ones.

Chef’s Tip: you can thicken the sauce by adding xanthan gum, if desired. Simple mix 1/8 teaspoon of xanthan gum into a 1/4 cup of the hot stir-fry sauce, whisk well then return it back to the pan and blend.

Present!

Garnish with slices of green onion or scallions and sesame seeds, if desired.

You can enjoy this dish as is, or serve it over cauliflower rice or zucchini noodles (zoodles).

Tips and Techniques

• Low carb vegetables that can be used instead of, or in addition to the ones listed in this recipe are: cauliflower, zucchini, summer squash, carrots in small amounts, onion, and mushrooms.
• If a thicker sauce is desired, mix 1/8 teaspoon of xanthan gum into a 1/4 cup of the hot stir-fry sauce, whisk well then return it back to the pan and blend.
• Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.

FAQ’s

Do You Need A Wok To Make Stir Fry?

If you don’t have a wok, you can still make stir fry. Just use a large, deep skillet instead.

Is Chicken Stir Fry Spicy?

In general, chicken stir fry is not spicy. You can definitely add crushed red pepper if a spicier dish is preferred.

Can You Make Stir Fry with Olive Oil?

Olive oil is not the best choice for making stir fry as it has a lower smoking point. Better choices are avocado, grapeseed, peanut, or corn oil.

More Keto Chicken Recipes

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