Keto chicken stir-fry with broccoli, bell peppers, and zucchini in a savory sauce.

Keto Chicken Stir-Fry: Quick, Flavorful, and Low-Carb

Tender chicken and crisp veggies tossed in a savory, keto-friendly stir-fry sauce—ready in 25 minutes!

Servings: 4

When you’re craving takeout but want to keep it healthy and low-carb, this Keto Chicken Stir-Fry has you covered. Packed with tender chicken, colorful veggies, and a savory, keto-friendly sauce, it’s a quick and easy meal perfect for busy weeknights. Made in one pan and loaded with flavor, this stir-fry will satisfy your cravings while keeping you on track with your goals.

Keto chicken stir-fry with broccoli, bell peppers, and zucchini in a savory sauce.

Ingredients

For the Stir-Fry:

  • 1 lb chicken breast or thighs, sliced into thin strips
  • 2 tbsp olive oil or avocado oil
  • 1 cup broccoli florets
  • 1 cup bell peppers, sliced (red, yellow, or green)
  • 1 medium zucchini, sliced into half-moons
  • 1 cup snap peas or green beans
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger

For the Sauce:

  • ¼ cup coconut aminos (or low-sodium soy sauce if not strictly keto)
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp fish sauce (optional, for extra depth)
  • 1 tsp xanthan gum (or 1 tbsp cornstarch for a low-carb alternative)
  • 1 tbsp water

Optional Garnishes:

  • Sliced green onions
  • Sesame seeds

Supplies Needed

  • Large skillet or wok
  • Mixing bowl
  • Whisk

Instructions

Prepare the Sauce:

  1. In a small mixing bowl, whisk together coconut aminos, rice vinegar, sesame oil, fish sauce (if using), xanthan gum, and water until smooth. Set aside.

Cook the Chicken:

  1. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook for 5–6 minutes, stirring occasionally, until golden and fully cooked. Remove the chicken from the skillet and set aside.

Cook the Vegetables:

  1. Add the remaining oil to the skillet. Toss in the broccoli, bell peppers, zucchini, snap peas, garlic, and ginger. Stir-fry for 5–6 minutes until the veggies are crisp-tender.

Combine and Sauce:

  1. Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the mixture and toss to coat evenly.
  2. Cook for an additional 2–3 minutes, allowing the sauce to thicken and coat the ingredients.

Serve:

  1. Garnish with green onions and sesame seeds if desired. Serve hot, on its own or over cauliflower rice for a heartier meal.

Storage Tips

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Freeze in individual portions for up to 2 months. Thaw and reheat in a skillet or microwave before serving.

Recipe Tips & Tricks

  • Slice the chicken and veggies evenly for quicker, uniform cooking.
  • Swap out the veggies with your favorites like mushrooms, bok choy, or asparagus.
  • For extra heat, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce.

Variations

  • Seafood Stir-Fry: Use shrimp or scallops instead of chicken, reducing cooking time for the protein.
  • Vegetarian Option: Replace chicken with tofu or tempeh and skip the fish sauce.
  • Beef Stir-Fry: Swap chicken for thinly sliced beef, like sirloin or flank steak.

FAQ

Can I use frozen vegetables?

Yes, but thaw them first and pat them dry to avoid excess moisture in the stir-fry.

What can I serve this with?

Serve over cauliflower rice or shredded cabbage for a low-carb side.

How do I prevent the chicken from drying out?

Cook the chicken just until it reaches 165°F and remove it from the skillet promptly.

This Keto Chicken Stir-Fry is the perfect balance of healthy and delicious, packed with fresh veggies and bold flavors. Quick, easy, and versatile, it’s bound to become a regular on your dinner table. Grab your skillet and get ready to enjoy a guilt-free takeout-inspired meal!

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Keto chicken stir-fry with broccoli, bell peppers, and zucchini in a savory sauce.

Keto Chicken Stir-Fry

A flavorful, low-carb stir-fry with tender chicken, crisp veggies, and a keto-friendly sauce—ready in 25 minutes!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian-Inspired
Servings 4
Calories 300 kcal

Ingredients
  

For the Stir-Fry:

  • 1 lb chicken breast or thighs sliced into thin strips
  • 2 tbsp olive oil or avocado oil
  • 1 cup broccoli florets
  • 1 cup bell peppers sliced (red, yellow, or green)
  • 1 medium zucchini sliced into half-moons
  • 1 cup snap peas or green beans
  • 2 cloves garlic minced
  • 1 tsp grated fresh ginger

For the Sauce:

  • ¼ cup coconut aminos or low-sodium soy sauce if not strictly keto
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp fish sauce optional, for extra depth
  • 1 tsp xanthan gum or 1 tbsp cornstarch for a low-carb alternative
  • 1 tbsp water

Instructions
 

Prepare the Sauce:

  • In a small mixing bowl, whisk together coconut aminos, rice vinegar, sesame oil, fish sauce (if using), xanthan gum, and water until smooth. Set aside.

Cook the Chicken:

  • Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook for 5–6 minutes, stirring occasionally, until golden and fully cooked. Remove the chicken from the skillet and set aside.

Cook the Vegetables:

  • Add the remaining oil to the skillet. Toss in the broccoli, bell peppers, zucchini, snap peas, garlic, and ginger. Stir-fry for 5–6 minutes until the veggies are crisp-tender.

Combine and Sauce:

  • Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the mixture and toss to coat evenly.
  • Cook for an additional 2–3 minutes, allowing the sauce to thicken and coat the ingredients.

Serve:

  • Garnish with green onions and sesame seeds if desired. Serve hot, on its own or over cauliflower rice for a heartier meal.
Keyword chicken stir-fry recipe, Keto stir-fry, low-carb dinner

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