Go Back

Keto Chicken Stir Fry - Fast, Flavorful, and Low-Carb

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25 pounds boneless, skinless chicken thighs or breasts, thinly sliced
  • 2 tablespoons avocado oil or light olive oil, divided
  • 1 small head broccoli, cut into small florets (about 3 cups)
  • 1 red bell pepper, sliced thin
  • 1 small zucchini, halved lengthwise and sliced into half-moons
  • 1 cup sliced mushrooms (cremini or shiitake)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 2 green onions, sliced (whites and greens separated)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/3 cup coconut aminos (or tamari for gluten-free; adjust salt to taste)
  • 1 tablespoon rice vinegar (unseasoned)
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon fish sauce (optional, for depth)
  • 1/2 teaspoon liquid stevia, monk fruit, or 1 teaspoon erythritol (optional, to balance)
  • 1/4 teaspoon xanthan gum (optional, for thickening)
  • Freshly ground black pepper, to taste
  • Cauliflower rice, stir-fried or steamed
  • Sesame seeds and extra green onion for garnish
  • Lime wedges for squeezing over the top

Method
 

  1. Prep everything first. Slice the chicken thin so it cooks fast. Chop veggies into bite-size pieces. Stir together the sauce ingredients in a small bowl. If using xanthan gum, sprinkle it in while whisking to avoid clumps.
  2. Heat the pan. Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat. The pan should be hot before the chicken touches it.
  3. Sear the chicken. Add chicken in a single layer. Season with a pinch of salt and pepper. Cook 4–6 minutes, stirring only a couple of times, until golden and just cooked through. Transfer to a plate.
  4. Cook the veggies in stages. Add the remaining 1 tablespoon oil. Toss in broccoli and mushrooms first. Stir-fry 2 minutes. Add bell pepper and zucchini. Cook another 2–3 minutes until crisp-tender.
  5. Add aromatics. Push veggies to the sides. Add garlic, ginger, and the white parts of the green onion to the center. Cook 30 seconds until fragrant. Stir everything together.
  6. Bring it together. Return the chicken and any juices to the pan. Sprinkle in red pepper flakes if using.
  7. Sauce and thicken. Pour the sauce around the pan. Toss to coat. If using xanthan gum, the sauce will thicken in about 30–60 seconds. If it gets too thick, add a splash of water.
  8. Finish and serve. Turn off heat. Stir in the green onion tops. Taste and adjust salt, pepper, or sweetener. Serve over warm cauliflower rice and garnish with sesame seeds and lime if you like.