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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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5 from 1 vote

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Dish
Cuisine: Chinese, Gluten Free, Low Carb
Diet: Diabetic, Gluten Free
Servings: 4
Calories: 357kcal


Keto Stir Fry Sauce

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


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.



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.


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