Keto Chicken Stir Fry

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

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.

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

Cook Time 25

Servings

Calories 240kcal

Author Monica 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
½ teaspoon black pepper
1 tablespoon arrowroot flour

Stir Fry

½ 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
3 Green onions thinly sliced - green parts separated from white and light green parts
1 teaspoon red chili pepper flakes
1 ½ tablespoons sesame oil

Sauce

6 garlic cloves minced
½ cup coconut aminos
2 tablespoons apple cider vinegar
1 ½ 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, white parts of the green onions, 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, green parts of the green onions, 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