Keto Chicken Stir-Fry
A flavorful, low-carb stir-fry with tender chicken, crisp veggies, and a keto-friendly sauce—ready in 25 minutes!
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.