Keto Chicken Stir Fry
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.
Servings: 6
Calories: 216.54kcal
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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Notes
Store leftovers in an airtight container in the fridge for up to three days.
Nutrition
Calories: 216.54kcal | Carbohydrates: 5.05g | Protein: 25.17g | Fat: 10.02g | Saturated Fat: 1.53g | Polyunsaturated Fat: 2.09g | Monounsaturated Fat: 5.09g | Trans Fat: 0.01g | Cholesterol: 72.58mg | Sodium: 753.79mg | Potassium: 508.85mg | Fiber: 0.7g | Sugar: 1.74g | Vitamin A: 58.81IU | Vitamin C: 8.37mg | Calcium: 13.88mg | Iron: 0.55mg