Keto Chicken Stir Fry this quick and easy low carb weeknight recipe is perfect to feed the all hungry people in your house!
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Made with everyday ingredients you already have in your pantry, you can throw this tasty stir fry together in next to no time.
It clocks in at around 7g net carbs per serving so it’s a perfect chicken dinner for your low carb and Ketogenic diet.
Tips for Making Keto Low Carb Chicken Stir Fry
Don’t skip the marinating time, this is essential to getting the maximum flavor from this stir fry recipe.
It helps to drain the marinade from the chicken before the chicken is cooked, you’ll get nicely browned chicken this way. If you simply cook it in the sauce it won’t be quite as nice.
Prep all the vegetables and have everything ready to go before you start cooking. This recipe does cook quickly once you start so it’ll work much better if you can prep ahead.
I like my vegetables barely cooked and with a little crunch so the cook time reflects that. Remember they are cooked twice in this recipe, first on their own in the skillet and then again when you add back the stir fry sauce so bear that in mind for the timing.
How to Make Keto Low Carb Chicken Stir Fry
Step one – prepare and assemble the ingredients including the chicken, vegetables, and sauce ingredients (see image below) as instructed in the recipe card at the end of the post.
This recipe cooks fast so you won’t have time in between steps to stop and prepare, do it all ahead of time for best results.
Step two – Marinate the chopped chicken in the garlic, root ginger (do NOT use powdered ginger, it won’t work in this recipe!) , gluten free soy sauce, apple cider vinegar for around 30 minutes in a bowl or ziplock type bag.
Step Three – add the oil to a large skillet or wok, let it get hot, sauté the onions for two to three minutes, add the broccoli and bell peppers and cook for a few more minutes until just tender.
Once they are cooked remove the vegetables from the wok or skillet and add to a bowl with foil and cover to keep warm.
Step Four – Drain the chicken from the marinade and reserve the remaining marinade for later.
Add extra oil to your skillet and cook the chicken pieces over a high heat for three or four minutes per side or until they are all fully cooked. (see photo below)
Step Five – Add back the cooked vegetables to the skillet or wok along with the remaining keto chicken stir fry marinade, mushrooms, sesame oil, and red pepper flakes, and cook for around three to four minutes or until the mushrooms are just cooked.
This is best served right away so that the vegetables remain crisp, but you can reheat and serve later on if you need to.
More Keto and Low Carb Chicken Recipes
- Chicken Korma
- Low Carb Chicken Spaghetti
- Keto Low Carb Chicken Fried Rice
- Keto Low Carb Chicken Lettuce Wraps
- Keto Low Carb Chicken Divan
- Low Carb Chicken Fried Steak
- Low Carb Chicken Parmesan
Keto Low Carb Chicken Stir Fry
Quick and easy Keto Low Carb Chicken Stir Fry recipe.
- 1 lb chicken breasts , cut into thin slices
CHICKEN STIR FRY SAUCE
- 2 garlic cloves , minced
- 1 inch piece root ginger, peeled and grated , Do not use powdered ginger!
- 4 tbsp gluten free soy sauce , or coconut aminos for Paleo/W30
- 1 tbsp apple cider vinegar
CHICKEN STIR FRY
- 2 tbsp olive oil
- 1/2 cup onion , 80g
- 2 cups broccoli , 200g
- 1/2 red bell pepper , 100g
- 1 cup mushrooms , 80g
- 2 tsp sesame oil
- 1/2 tsp red pepper flakes
Scroll up to watch the recipe video first!
Marinate the chicken in the garlic, peeled and grated root ginger (do not use powdered ginger it's not suitable for this recipe) , gluten free soy sauce, and apple cider vinegar in a bowl or ziplock and refrigerate for at least 30 minutes.
Heat the olive oil in a large wok and cook the onions for two minutes then add the broccoli and bell peppers and cook for a few more minutes until crisp tender, then remove the vegetables from the wok and add to a bowl with a foil cover to keep warm.
Drain the chicken from the marinade (keep the marinade, we will cook it later) and add a little more oil to your wok and cook the chicken over a high heat for 3-4 minutes per side or until chicken pieces are fully cooked.
Return the cooked vegetables to the wok along with the remaining stir fry marinade, mushrooms, sesame oil, and red pepper flakes and cook for about three to four more minutes until the mushrooms are cooked.
Root Ginger – use only root ginger, this is not interchangeable with powdered ginger that you typically use in baking. You should be able to find ginger root at any grocery store so just ask if you are not sure. You need to peel it first and then grate it or finely chop it.
7g net carbs per serving, 4 servings per recipe.
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