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.
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:
- 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.
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
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.