This Keto Chicken Stir Fry is the perfect easy weeknight dinner. It’s fast, flavor-packed, and one of my favorite ways to satisfy takeout cravings without the carb crash.
This keto chicken stir fry recipe is one of those back-pocket dinners I lean on when I need a flavor-packed meal with a quick cooking time. It’s perfect for busy weeknights and meal prep lunches.
I make this often when I have veggies hanging out in my refrigerator that need using, and that alone has earned it a regular spot in my rotation.
If you like this, you’ll probably love my Keto Pad Thai and Egg Roll in a Bowl. And don’t miss my Asian Salad.
Let’s Talk Ingredients
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Coconut aminos are a gluten-free and soy-free alternative to soy sauce. Look for it near the soy sauce in your grocery store, or buy my favorite brand online. If you aren’t keto and are just looking to make a low-carb chicken stir fry, feel free to sub in soy sauce.
I’ve made this with both brown and white keto sweeteners, and both work. The brown version gives it a classic takeout flavor, so that’s what I reach for most.
Xanthan gum is one of those ingredients where less really is more. Sprinkle it slowly and whisk well to avoid clumps. (If you aren't familiar with it, it is a staple in gluten-free baking. Here, we are using it in place or cornstarch or flour to thicken our sauce.)
Mixing Up the Veggies
The veggies in this recipe are very flexible. Use the list below as a guide for how long to cook your veggies.
Add the slow-cooking veggies first, and cook for 3-4 minutes, before adding the medium-cooking veggies. Cook those for about 3 -4 more minutes.
Wait to add the fast-cooking veggies off the heat. The carryover cooking will be enough to cook them through.
Slow Cooking
- Asparagus
- Broccoli
- Carrots (low carb; not suitable for strict keto)
- Cauliflower
- Green Beans
Medium Cooking
- Bell peppers
- Mushrooms
- Zucchini
- Onions (can be considered slow, depending on personal preference.)
Fast Cooking
- Napa Cabbage
- Snow Peas
- Spinach
Step by Step
For the full keto stir fry recipe, see the recipe card below.
Add chicken to the skillet and cook until browned and cooked through, about 7 to 9 minutes.
Return vegetables to the skillet. Pour in the sauce and add sesame oil. Stir and cook until the sauce thickens, about 1 minute.
Garnish and serve this keto chicken stir fry immediately by itself or over cauliflower rice.
Tips & Tricks
- This low-carb stir-fry recipe moves fast; make sure you have everything chopped, measured, and ready to go before you start cooking.
- I like using a wok to make this, but it isn’t strictly necessary. A large heavy-duty skillet works fine. Just try not to overcrowd, and if your skillet is smaller, cook in batches until the very end, when you add the sauce. Believe it or not, this method can actually save time.
- The biggest mistake people make when cooking stir-fry is not letting the pan heat up enough before they start cooking. Do not skip the preheat. If your veggies don’t sizzle when they hit the pan, it’s not hot enough.
- To make slicing the meat thin easier, you can freeze it for about 30 minutes before slicing.
Keto Chicken Stir Fry
Ingredients
Stir Fry Sauce
- ¼ cup chicken broth
- ¼ cup coconut aminos
- 2 tablespoons keto-friendly sweetener brown or white
- 2 teaspoons minced ginger fresh or frozen
- 1 clove garlic minced
- ¼ teaspoon xanthan gum
Stir Fry
- 1 ½ pounds boneless skinless chicken breast cut into thin strips
- 1 teaspoon salt
- 2 tablespoons avocado oil or olive oil
- ½ onion sliced thin
- ½ orange yellow, or red bell pepper, sliced thin
- 1 cup sliced mushrooms
- 1 tablespoon sesame oil
- For serving: cilantro sesame seeds, crushed red pepper flakes, green onions
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Instructions
- In a medium bowl, combine the chicken broth, coconut aminos, sweetener, ginger, and garlic. Sprinkle the xanthan gum over the mixture, and whisk well to combine. Set aside.
- Season the chicken pieces with salt.
- Preheat your skillet or wok to medium-high, then add the oil.
- Add the onions, pepper and mushrooms, and cook for 3-4 minutes.
- Remove the vegetables from the pan and tent with foil.
- Add the chicken to the skillet, cooking in batches as needed. Cook for 7 minutes, or until browned and cooked through.
- Return the vegetables to the pan, and add the stir-fry sauce and sesame oil.
- Cook for 1 minute, until thickened.
- Garnish with cilantro, sesame seeds, and crushed red pepper flakes and serve.
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