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You are here: Home / Recipes / Main Dish / Chicken / Keto Chicken Stir Fry

Keto Chicken Stir Fry

Published July 13, 2020 by Lauren Vavala

Thanks for sharing!

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.

Keto Chicken Stir Fry in a skillet with a wood spoon on a wood board with a black and white striped towel partially showing above it

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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:

Keto Stir Fry Sauce Ingredients on a white background

  • 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:

Keto Chicken Stir Fry ingredients on a white background

  • 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!

Keto stir fry sauce in a large measuring cup on a white background

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

Chunks of chicken cooking in a black skillet

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.

Broccoli, green beans, and peppers cooking in a black skillet over a white background

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.

Broccoli, green beans and peppers cooking with garlic and ginger in a black skillet over a white background

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

Keto Chicken Stir Fry in a black skillet over a white background

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!

Close up of keto chicken stir fry in a black skillet on a wood board with a black and white striped towel and extra green onions in the background

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

Chicken Fajita Bowls with Cauliflower Rice
Chicken Fajitas Bowls are made with a zesty marinade of traditional fajita seasonings and plenty of cilantro and lime. They are served with sweet peppers, onions, and avocado over cauliflower rice. This incredibly flavorful recipe is low carb, gluten free and dairy free.
Get The Recipe
Close up of a chicken fajita bowl with cauliflower rice, peppers and avocado.
Keto Chicken Piccata
Keto Chicken Piccata is a low carb, gluten free adaptation of classic chicken piccata. Thin slices of dredged chicken is pan-fried, then topped with a zesty, lemony butter sauce. This recipe is equally as flavorful as the original, very easy to make, and is a family friendly dinner that's great for any night of the week.
Get The Recipe
Keto Chicken Piccata in a black skillet over a woof background with a blue and white striped towel and extra parsley around it
Mediterranean Chicken with Lemon Olive Sauce
Mediterranean Chicken is the perfect recipe for busy weeknights. A simple pan-seared chicken is topped with a delicious quick, lemon olive sauce. 
Get The Recipe
Mediterranean chicken topped with lemon olive sauce on a white plate with a piece of slate, lemons, basil, a white bowl with extra sauce, a spoon, and a blue and white striped towel around it on a white background

Love this Keto Chicken Stir-Fry recipe? Follow me on Pinterest, Instagram, and Facebook for more!

If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

Keto Chicken Stir Fry in a skillet with a wood spoon on a wood board with a black and white striped towel partially showing above it
Print

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.
Course Main Dish
Cuisine Chinese, Gluten Free, Low Carb
Diet Diabetic, Gluten Free
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 357kcal
Author Lauren Harris

Ingredients

Keto Stir Fry Sauce

  • 3/4 cup chicken stock (bone broth or vegetable stock)
  • 1/3 cup coconut aminos (or similar)
  • 2 tablespoons rice vinegar
  • 2 tablespoons Swerve Brown Sugar Substitute
  • 1 tablespoon tomato paste
  • 1 tablespoon sesame oil

Chicken Stir Fry

  • 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 ginger * minced or grated
  • green onions * sliced thin, optional
  • sesame seeds * optional

Instructions

Keto Stir Fry Sauce

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

Chicken Stir Fry

  • 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.
  • Garnish with slices of green onion or scallions and sesame seeds, if desired. Enjoy as is, or serve over cauliflower rice or zucchini noodles.

Notes

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.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1g | Calories: 357kcal | Carbohydrates: 12g | Protein: 39g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 110mg | Sodium: 1047mg | Potassium: 910mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1375IU | Vitamin C: 65mg | Calcium: 32mg | Iron: 1mg

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Filed Under: Chicken, Gluten Free, Low Carb, Main Dish, Recipes

Comments

  1. Angel says

    May 16, 2021 at 6:37 pm

    I did this recipe exact all I can taste is sesame oil in the sauce. How can I fix it so I can’t taste it? I wanted to love this but I can’t get past that taste. I hate to waste all these ingredients.

    Reply
    • Lauren Vavala says

      May 16, 2021 at 6:44 pm

      Hi Angel, you can dilute the flavor of the sesame oil by adding more stock and/or coconut aminos – whichever flavor you enjoy more. Add it gradually and keep testing. In the future, I’d leave out the sesame oil if you aren’t a fan of it’s flavor. It is pretty strong.

      – Lauren

      Reply
  2. Michelle S. says

    November 15, 2020 at 8:04 pm

    This sounds really good and easy to prepare!

    Reply
  3. Diana Davidson says

    July 20, 2020 at 1:53 pm

    I am looking forward to trying this recipe, it looks delicious.

    Reply
  4. Kristina Collier says

    July 20, 2020 at 11:21 am

    Oh my goodness yum yum yum!

    Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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