This keto stir fry is loaded with fresh veggies and deliciously marinated chicken. Honestly, it is so flavorful that it might be one of the best keto chicken recipes you ever make! And with under 1 NET CARB per serving, you'll find yourself making this low carb stir fry every week.
The Best Keto Chicken Stir-Fry
Stir fry is a classic dish ordered for takeout or eaten at a Chinese restaurant. But finding keto Chinese food out is next to impossible.
A classic stir fry dish usually has noodles or rice in it and sauces with a ton of sugar - so stir fry is typically high in carbs and a no-go on keto.
But since stir fry is such a quick and tasty meal to make at home, I had to turn it keto. So this keto stir fry has healthy veggies, lean protein, and a keto stir fry sauce with an unmatched flavor.
And because of the ingredients used, each serving of this low carb stir fry has less than 1 NET CARB!
Oh, and just when you thought it couldn't get any better, you can have this keto stir fry recipe made in under 20 minutes.
Plus, this recipe makes four servings - giving you a family dinner everyone will enjoy or a few meals for the week.
Ingredients for Keto Stir-Fry
The ingredients we will be using today are pretty common in nearly every type of stir-fry. We are just going to make a few changes from the traditional recipe to make it keto.
Now, don't be fooled by the short ingredient list - this keto stir fry is packed with flavor!
Here are the ingredients you will need:
- 1.5 pounds chicken or meat of your choice cut into 1-inch pieces
- 2 garlic cloves
- 1 tablespoon ginger, grated
- ¼ cup soy sauce or coconut aminos
- 1 teaspoon hot chili paste
- 3 tablespoons sesame oil
- ½ medium onion chopped
- 7 ounces broccoli
- ½ red bell pepper sliced
- Sliced scallions and sesame seeds for topping
So, the biggest change from a traditional stir fry is only using veggies as the base and making a few sauce substitutes to turn this into a low carb stir fry. Oh, and since we are using the ingredients above, this is a much healthier stir fry than you'd get anywhere else.
And what is great about this recipe is you can tweak the veggies you use if you prefer to add in more or if there are certain veggies your family likes or dislikes. For more keto-friendly vegetables that are ideal for this keto stir fry, keep on reading!
Oh, and I use many of these same ingredients to make these sheet pan chicken fajitas, so make sure to try that recipe out next.
KETO VEGETABLES TO USE
Ok, as I just mentioned, there are a ton of ways to shake up this recipe and add in your favorite veggies!
The best part about a stir fry is pretty much every vegetable will be delicious in it, so feel free to add in whichever ones you want.
Here are the best keto-friendly vegetables:
- Green beans
So you picked out all the vegetables you want to put in your keto chicken stir fry, but you'll need to know what to do with them.
When you get into cooking this recipe, just add in all the veggies you want to use when the red bell pepper and broccoli are being added.
That said, keep in mind that keto-friendly vegetables still contain a small number of carbs, so you'll only want to add in about ¼ - ½ a cup, depending on how many you use.
MORE INGREDIENT ADDITIONS
If you want to add more to this chicken, veggie, and keto stir fry sauce deliciousness, I have a few suggestions.
As we talked about earlier, classic stir fry is typically served with rice or a type of noodle, and both are high in carbs. But not to worry, I have a substitute for each that you can add to this recipe.
My favorite noodle substitute, especially in Chinese or Asian flavored dishes, is shirataki noodles or "miracle" noodles. These noodles are ideal because they have 0 NET CARBS and are pretty close to the texture of regular noodles. So if a noodle-based stir fry is your thing, feel free to add in some of these noodles.
Another addition to this recipe, taking the place of rice, is cauliflower rice - I love cauliflower rice and don't think it is that far off from regular rice.
Cauliflower rice absorbs the flavor of whatever you add it to, which is perfect for this recipe - it will soak up all the keto stir fry sauce flavors and add a nice touch.
So if you want a little addition to this recipe, try one of the suggestions above.
How to Make Keto Stir Fry
The process of this recipe is super straightforward and does not take long.
Before we begin, get out all of your ingredients and wash your veggies if needed. Also, take out a wok or deep pan that will fit all of the ingredients.
And, now, without further adieu, let's make some keto stir fry!
Step 1: Prepping Your Stir Fry
The first thing you will want to do is prep all of your ingredients to make them easier to add to your pan.
First, cut up all of your veggies and measure all of them out.
Then, grate your ginger and mince the garlic cloves, and set these ingredients aside.
Next, you'll want to marinate your chicken. And you'll want to start that process by mixing the garlic, ginger, soy sauce, and chili paste in a medium bowl.
Then, cut your chicken into 1-inch pieces, and add it to the bowl. And make sure to fully coat each chicken piece in the marinade, before you set the bowl aside to let it marinate more.
Step 2: Cooking Your Ingredients
In this step, the first thing you'll want to do is heat a tablespoon of the sesame oil in your wok over high heat.
Then, after the sesame oil is heated, you'll want to add in the onion and cook for 1-2 minutes - until softened.
Now, when the onion has softened, you can add the red bell pepper, broccoli, and any other vegetables you want to use.
Having said that, you'll want to cook the veggies for 3-5 minutes until they are cooked but slightly crisped. Then, you can remove the veggies from the pan, and set them in a bowl off to the side.
Now you can add the rest of the sesame oil to your wok, along with the marinated chicken. Cook the chicken for about 3 to 5 minutes or until cooked through.
Oh, and by the way, make sure to keep any of the remaining marinade from the bowl of chicken to use later on.
Step 3: Combining Everything
So, with the chicken in the wok, add back in your pre-cooked veggies, pour the remaining marinade over everything and stir gently to combine.
Cook for 2 more minutes until the sauce has reduced and thickened up and the chicken and veggies are entirely coated in it.
Step 4: Serving
Serving this delicious meal is easy -all you have to do is top it with some sliced scallions and sesame seeds to taste, and you're ready to eat!
Or, if you want some more volume to the meal, just put some cauliflower rice or shirataki noodles on a plate, and cover it in the stir fry.
Storing Your Keto Stir-Fry
So, this recipe makes four servings of keto chicken stir fry, and the best part about it might be that it stores and reheats super well.
You can keep your leftovers in an airtight container in the refrigerator for up to 5 days. And since it lasts so long, this is a great recipe to double or triple for a little meal prep for the week.
To reheat your stir fry quickly, transfer it to a microwave-safe dish and heat for a minute, stir, then heat in 30-second intervals stirring at each one until it reaches your desired temperature.
However, if you have a larger portion of stir fry or want the best-reheated results, I suggest heating your leftovers on the stove. Take out your wok or deep skillet and heat it over medium-high heat. Then add in your leftovers and heat until thoroughly warmed.
And if the sauce is too thick, just add a splash of water to the pan to thin it out as needed.
Just like every great keto recipe, the carb count for this one is super low!
There's actually less than 1 NET CARB for each serving. Crazy, right?
As far as the rest of the nutritional information for one serving it's as follows:
- 320 Calories
- 12.25g Fat
- 1g Carbs
- 0.25g Fiber
- 0.75 NET CARBS
- 49.75g Protein
Keep in mind that the carb count will slightly change based on what you add, but it will still be a keto-friendly and low carb stir fry.
And there you have it - a keto chicken stir fry that will rival your favorite Chinese restaurant.
This recipe is a great addition to your quick and easy weeknight meal rotation. And it is also one of the better recipes to make for keto meal prep too.
Anyway, I hope you find this keto stir fry as awesome as I do!
And if you make it, take a picture and tag us on Instagram. We'd love to see how it turns out and share it on our story.Print
Keto Chicken Stir Fry | The Best Keto Stir Fry
This keto stir fry is loaded with fresh veggies and deliciously marinated chicken. Honestly, it is so flavorful that it might be one of the best keto chicken recipes you can make! And with under 1 NET CARB per serving, you'll find yourself making this low carb stir fry every week.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Keto Low Carb
1.5 pounds chicken or meat of your choice cut into 1-inch pieces
2 garlic cloves
1 tablespoon ginger, grated
1 teaspoon hot chili paste
3 tablespoons sesame oil
½ medium onion chopped
7 ounces (200g) broccoli
½ (80g) red bell pepper sliced
Sliced scallions and sesame seeds for topping
- First, cut up all of your veggies and measure them out. Then grate your ginger and mince the garlic cloves. Set these ingredients aside.
- To marinate your chicken, start by mixing the garlic, ginger, soy sauce, and chili paste in a medium bowl. Then cut your chicken into 1-inch pieces and add it to the bowl.
- Fully coat each chicken piece in the marinade and set the bowl aside to let it marinate more.
- Heat a tablespoon of the sesame oil in your wok over high heat. Add the onion and cook for 1-2 minutes until softened.
- Then add the red bell pepper, broccoli, and any other vegetables you want to use. Cook the veggies for 3-5 minutes until they are cooked but slightly crisped.
- Remove the veggies from the pan and set them in a bowl off to the side.
- Add the rest of the sesame oil to your wok and add the marinated chicken - cook the chicken for about 3 to 5 minutes or until cooked through. Keep the marinade from the chicken and set it aside for later on.
- Add back in your pre-cooked veggies to the wok, pour the marinade over everything, and stir gently to combine.
- Cook for 2 more minutes until the sauce has reduced and thickened up. Once the sauce is reduced, mix the chicken and veggies to cover them in the sauce.
- Serve with sliced scallions and sesame seeds to taste.
The scale up function does not change the gram measurements,
- Serving Size: 1 serving
- Calories: 319.75
- Fat: 12.25
- Carbohydrates: 1
- Fiber: .25
- Protein: 49.75
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