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.
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.
Feel free to swap out certain veggies for others you like more. Just be sure to cook everything appropriately.