Keto Chicken Stir Fry
What I love most about this keto stir fry is how customizable it is. You can switch up the veggies, choose your favorite protein, and even play with different spices to make it your own.
Equipment
- Wok or Large Skillet
- Sharp Knife
- Grater
- Spatula or tongs
- Measuring spoons
- Cutting board
Ingredients
For the Stir Fry:
- 1 lb chicken breast thinly sliced (or your choice of protein)
- 2 tbsp olive oil or coconut oil
- 1 bell pepper sliced
- 1 medium zucchini sliced
- 1 cup broccoli florets
- 1/2 cup snap peas
- 2 cloves garlic minced
- 1- inch piece of fresh ginger grated
For the Sauce:
- 3 tbsp soy sauce or tamari for gluten-free option
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp Swerve or preferred keto-friendly sweetener
- 1 tsp chili paste or sriracha optional for heat
- 1 tsp sesame seeds for garnish, optional
For the Rice:
- 2 cups cauliflower rice fresh or frozen
Instructions
Step 1: Prepare Your Ingredients
- Slice the chicken: Take the chicken breast and slice it thinly against the grain. This helps the chicken cook evenly and stay tender.
- Chop the vegetables: Slice the bell pepper, zucchini, and broccoli into bite-sized pieces. This ensures everything cooks quickly and uniformly.
- Mince the garlic and grate the ginger: Set them aside so they’re ready to add to the pan. Fresh garlic and ginger make all the difference in the flavor!
Step 2: Make the Sauce
- Combine the sauce ingredients: In a small bowl, whisk together the soy sauce (or tamari), sesame oil, rice vinegar, sweetener (like Swerve), and chili paste or sriracha (if using). Stir until the sweetener dissolves and everything is well combined.
- Taste test: Adjust the seasoning to your liking. If you like it sweeter, add a bit more sweetener; if you like it spicier, add more chili paste.
- Pro Tip: Taste your sauce before adding it to the stir fry — it’s easier to adjust at this stage than after it’s cooked.
Step 3: Cook the Cauliflower Rice
- Heat the pan: In a separate pan, heat 1 tablespoon of olive oil over medium heat.
- Cook the cauliflower rice: Add the cauliflower rice to the pan and cook for 5–7 minutes, stirring occasionally. If using frozen cauliflower rice, let it cook until the excess moisture evaporates, and it’s tender but not mushy.
- Season it: Add a pinch of salt and pepper for flavor. Set aside once done.
Step 4: Stir Fry the Chicken
- Heat your wok or skillet: Add 1 tablespoon of olive oil to the pan and heat it over medium-high heat.
- Cook the chicken: Once the oil is hot, add the sliced chicken and cook for about 5–6 minutes, stirring occasionally, until it’s browned and cooked through. Remove the chicken from the pan and set it aside.
- Pro Tip: Don’t overcrowd the pan! If you’re making a large batch, cook the chicken in batches to ensure it browns nicely instead of steaming.
Step 5: Stir Fry the Veggies
- Sauté the garlic and ginger: In the same pan, add a little more oil if needed. Toss in the minced garlic and grated ginger. Stir constantly for 30 seconds to prevent burning and to release their fragrant oils.
- Cook the veggies: Add the sliced bell pepper, zucchini, broccoli, and snap peas. Stir-fry the veggies for about 5 minutes or until they’re tender-crisp, keeping them moving in the pan to prevent burning.
- Pro Tip: Keep the veggies moving! Stir-frying works best when everything stays in motion, ensuring even cooking.
Step 6: Combine and Add the Sauce
- Add the chicken back in: Once the veggies are tender, add the cooked chicken back into the pan.
- Pour in the sauce: Drizzle the sauce over the chicken and vegetables. Stir everything together, making sure the sauce coats everything evenly.
- Let it simmer: Let everything cook together for an additional 2-3 minutes to allow the flavors to meld. You want the sauce to thicken slightly and coat the ingredients well.
Step 7: Serve and Enjoy!
- Plate the stir fry: Spoon the stir fry over the cauliflower rice you cooked earlier. Garnish with sesame seeds if desired for a little crunch and extra flavor.
- Enjoy your meal: Serve hot and enjoy the bold, savory flavors of your keto stir fry!
- Pro Tip: If you like a little extra heat, add a drizzle of extra chili paste or sriracha on top right before serving for a kick!
Notes
Nutritional Value (per serving)
- Calories: 320–350 kcal
- Protein: 28–30g
- Fat: 18–20g
- Carbohydrates: 8–10g
- Fiber: 3–4g
- Net Carbs: 5–7g
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.