This keto chicken stir fry is made with lots of vegetables and prepared all in one pan. It’s perfect for meal prep or as a quick and easy weeknight meal. The recipe has the most delicious sauce and is gluten free, dairy free, paleo, Whole30, and keto.
Why is this stir fry so delicious?
There are many reasons why this chicken stir fry has become a staple in our kitchen. My husband was like, “Really, Mon? Another stir fry?” And as soon as the fork hit his lips, he shut right up.
The man will eat anything and usually doesn’t complain. However, I think he was just feeling particularly sassy that day. Mmm.
Other than that though,
- It comes together in one pan. Less fuss and less cleanup!
- The perfect addition to your meal prep. You can serve it alongside cauliflower rice or white rice.
- It’s versatility: feel free to use your favorite veggies, but be sure to cook them appropriately until fork tender.
- It is gluten free, dairy free, paleo, low carb, keto, and Whole30.
What ingredients are needed to make this stir fry?
- Chicken thighs
- Avocado oil
- Garlic
- Ginger
- Coconut aminos
- Apple cider vinegar
- Red chili pepper flakes
- Sesame oil
- Broccoli
- Sugar snap peas
- Water chestnuts
- Bell peppers
- Carrots
- Onion
How to make keto chicken stir fry
Prepare chicken: In a large bowl, mix together the chicken thighs with 1 tablespoon of oil. Add the rest of the ingredients and give everything a nice stir so it is evenly coated.
Cook chicken: Heat a very large sauté pan over medium high heat for 2 minutes. Add the other tablespoon of oil and heat for another minute. Add chicken in a single layer into the pan and be sure not to overcrowd.
Cook for approximately 3 minutes each side until golden brown and crisping up well. Remove from the heat with a slotted spoon and set aside.
Continue cooking: Add onions to the pan with a big pinch of kosher salt and cook over medium-high heat for 2 minutes, stirring occasionally. Add bell peppers, broccoli, carrots, and sugar snap peas, and cook for another 5-7 minutes until fork tender.
I like to throw a lid over the top to make everything come together quicker, stirring every so often. About halfway through this cooking time, stir in the water chestnuts.
Prepare sauce: Meanwhile, mix together all of the ingredients for the sauce in a small bowl. Add to the stir fry and reduce the heat to medium low. Cook for 2-3 minutes, stirring often.
Finish cooking: Add the chicken back into the pan along with the sesame oil and red chili pepper flakes. Let the flavors all meld together for another 2 minutes or so and give everything a stir.
Serve: Taste for additional seasoning and serve alongside cauliflower or white rice. Garnish with scallions and sesame seeds.
🙂
I can’t wait to try my hand at a beef or pork version of this with different vegetables and a slight variance on the sauce.
I just love making stir fries because depending on how hungry I am, I can eat them as they are and keep everything low carb or pile it on top of a bowl of rice. Yum!
Recipe substitutions & questions
- You can absolutely use a different type of meat. Just be sure to cook it until it’s done… here is a great guide for that!
- You can use soy sauce instead of coconut aminos. However, it is a bit more salty, so I’d keep that in mind when seasoning the dish. Taste, taste, taste.
How long will it last, and how can I store it?
It will keep in the refrigerator in an airtight container for up to 5-7 days.
Can I make it in the Instant Pot?
I’m sure you could, but it’s truly unnecessary. It’s all done in just one pan and takes very little time to cook.
Can I use dried ginger or garlic?
I do not recommend it, no. In almost all of my Asian-inspired recipes, I recommend using both fresh garlic and ginger. There is so much more flavor, and you really can taste the difference.
More keto and low carb recipes you’ll love:
Keto Taco Salad with Ground Beef
Keto Chicken Stir Fry
Ingredients
Chicken
- 1 pound boneless & skinless chicken thighs cut into bite-size chunks & pat very dry
- 2 tablespoons avocado oil split in two
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon arrowroot flour
Stir Fry
- 1/2 medium yellow onion thinly sliced
- big pinch of kosher salt
- 2 bell peppers julienned
- 8 ounces broccoli florets
- 2 small carrots peeled and thinly sliced
- 4 ounces sugar snap peas
- 4 ounces water chestnuts drained thoroughly
- 1 teaspoon red chili pepper flakes
- 1 1/2 tablespoons sesame oil
Sauce
- 6 garlic cloves minced
- 1/2 cup coconut aminos
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons minced ginger
Instructions
- In a large bowl, mix together the chicken thighs with 1 tablespoon of oil. Add the rest of the ingredients and give everything a nice stir so it is evenly coated.
- Heat a very large sauté pan over medium high heat for 2 minutes. Add the other tablespoon of oil and heat for another minute. Add chicken in a single layer into the pan and be sure not to overcrowd. Cook for approximately 3 minutes each side until golden brown and crisping up well. Remove from the heat with a slotted spoon and set aside.
- Add onions to the pan with a big pinch of kosher salt and cook over medium-high heat for 2 minutes, stirring occasionally. Add bell peppers, broccoli, carrots, and sugar snap peas, and cook for another 5-7 minutes until fork tender. I like to throw a lid over the top to make everything come together quicker, stirring every so often. About halfway through this cooking time, stir in the water chestnuts.
- Meanwhile, mix together all of the ingredients for the sauce in a small bowl. Add to the stir fry and reduce the heat to medium low. Cook for 2-3 minutes, stirring often.
- Add the chicken back into the pan along with the sesame oil and red chili pepper flakes. Let the flavors all meld together for another 2 minutes or so and give everything a stir.
- Taste for additional seasoning and serve alongside cauliflower or white rice. Garnish with scallions and sesame seeds.
Notes
- Feel free to swap out certain veggies for others you like more. Just be sure to cook everything appropriately.
- You can absolutely use a different type of meat. Just be sure to cook it until it's done... here is a great guide for that!
- You can use soy sauce instead of coconut aminos. However, it is a bit more salty, so I'd keep that in mind when seasoning the dish. Taste, taste, taste.
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
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