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    Home ยป Diet ยป 30 Min Meals ยป Keto Chicken Stir Fry

    Keto Chicken Stir Fry

    Published: Mar 12, 2020 ยท Modified: Mar 14, 2023 by Monica Stevens Le ยท 11 Comments

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    keto chicken stir fry in a frying pan with fresh vegetables
    keto chicken stir fry with broccoli, bell peppers, carrots, and water chestnuts
    chicken stir fry with vegetables in a frying pan

    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.

    *If you are not following keto right now, be sure to pair this chicken stir fry with my Instant Pot jasmine rice... just fabulous!*

    keto chicken stir fry in a frying pan with broccoli, peppers, and snap peas

    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.
    sliced veggies on a wooden cutting board

    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
    close of chicken stir fry with broccoli, bell peppers, snap peas and carrots

    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.

    chopsticks grabbing keto chicken stir fry with rice from a bowl

    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.

    ๐Ÿ™‚

    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!

    two bowls with chicken stir fry and chopsticks and rice on the side

    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.

    keto chicken stir fry in a saute pan with peppers, broccoli, carrots and snap peas

    More keto and low carb recipes you'll love:

    One Pan Creamy Garlic Chicken

    Keto Beef and Broccoli

    Keto Mozzarella Stuffed Meatballs

    Keto Taco Salad with Ground Beef

    Easy Honey Butter Chicken

    Easy Buffalo Chicken Meatballs

    close of chicken stir fry with broccoli, bell peppers, snap peas and carrots

    Keto Chicken Stir Fry

    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.
    4.48 from 34 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
    Print Recipe Pin Recipe Rate Recipe
    Servings 6
    Course: Main Course
    Cuisine: Asian
    Keyword: Keto Chicken Stir Fry, Keto Stir Fry, Low Carb Chicken Stir Fry, Low Carb Stir Fry
    Prep Time: 30 minutes
    Cook Time: 25 minutes
    Servings: 6
    Calories: 240kcal
    Author: Monica Stevens Le

    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

    Calories: 240kcal | Carbohydrates: 16g | Protein: 17g | Fat: 12g | Fiber: 3g | Sugar: 4g
    Monica Stevens Le
    Monica Stevens Le

    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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    Comments

    1. patti gutman says

      December 03, 2022 at 4:23 pm

      What a great whole30 meal! We have made this stir fry several times: recently I made it for my brother when he was visiting (he eats in high end restaurants but watches his carb intake) and he was super impressed!
      Thanks so much!
      Patti G5 stars

      Reply
    2. patti gutman says

      December 03, 2022 at 4:19 pm

      What a great whole30 meal!5 stars

      Reply
    3. Melinda says

      January 28, 2022 at 10:36 pm

      Hey Monica, just to follow up on โ€˜whyโ€™ this recipe is not keto, specifically the volume of coconut aminos used, please see this more fully. It explains it more fully & throughly than I didโ€ฆ thank you!
      https://sureketo.com/is-it-keto/coconut-aminos

      Reply
    4. Melinda says

      January 27, 2022 at 12:55 am

      Correction to my last comment - 48 grams of Sugar!!!! This recipe has 1/2 cup of amino acids (1 tsp = 2 grams of sugar (carbs). There are 24 tsp per 1/2 cup = 48 grams of sugar / carbs. This is NOT a keto recipe.1 star

      Reply
      • Monica Stevens Le says

        January 27, 2022 at 1:23 pm

        Hi there... not sure what you mean. There is 1 gram of sugar per 1 tsp of coconut aminos actually. So, that means the entire dish has 24 grams of sugar. There are 6 servings, so that's 4 grams of sugar... I'm not really understanding your math here.

        Reply
        • Melinda says

          January 27, 2022 at 3:31 pm

          The Braggs Organic Coconut Aminos I purchased at Whole Foods is 2g sugar per teaspoon. That doubles the sugar content to 48 grams. The one you have linked to the page as an Amazon Affiliate may be different. I could not pull up the nutritional content on their page. Coconut Aminos are like all sauces and condiments - you really have to watch for the sugar content & amount you are using. I stay below 20 grams of carbs per day. This recipe's sauce was surprisingly sweet, as I have not used coconut aminos before, so I did the calculations. I would not eat 8 grams of sugar in one sitting as it would create an insulin response. I stopped eating it and chose something else for dinner.1 star

          Reply
    5. Melinda says

      January 27, 2022 at 12:39 am

      This recipe cannot be keto friendly with a 1/2 cup of coconut amino acids. 1 tsp has 2 grams of sugar (carbs) a 1/2 cup is equal to 24 grans of sugar (carbs), that will blow most peopleโ€™s diet and create an insulin response. I would suggest reducing the coconut amino acids significantly. My swwet boyfriend made this for us and it was overwhelmingly sweet to the taste. So reducing the aminos would also allow the veggies to shine.1 star

      Reply
    6. Kelly says

      November 22, 2020 at 7:10 pm

      Made this tonight and itโ€™s Delicious!! I am thinking about adding riced cauliflower to it tomorrow night, just to make it a little more filling5 stars

      Reply
    7. Beryl says

      September 14, 2020 at 7:22 pm

      Made this tonight and itโ€™s Delicious!! I am thinking about adding riced cauliflower to it tomorrow night, just to make it a little more filling (doing whole30)5 stars

      Reply
    8. Jimmy says

      September 03, 2020 at 2:42 am

      Wow.. look colorful! for a long time I do not make it, Thank for your recommendation, I will try it again tomorrow!5 stars

      Reply
      • Monica Stevens Le says

        September 03, 2020 at 7:41 am

        Yay!!!!!

        Reply

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    Monica

    Hi! Iโ€™m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read Moreโ€ฆ

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