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Serves
4 people
Type
American / Main Course
Prep Time
10 minutes
Cook Time
15 minutes
This low carb keto chicken stir fry made in 20 minutes consists of tender, juicy chicken pieces and vegetables like carrots, bell pepper coated with an amazing keto chicken stir fry sauce.
Let’s get started --->
Easy Keto Chicken Stir Fry
For the Sauce: 4 tbsp coconut aminos or GF soy sauce 2 garlic cloves, minced 1-inch ginger, grated 1 tbsp white wine vinegar Mild, all-purpose seasoning, for added taste
Ingredients
In a bowl add all the sauce ingredients and combine well. Add in the chicken pieces and mix until well coated. Keep in the refrigerator and let it marinate for at least 30 minutes.
Heat a large wok over medium heat. Add olive oil and once hot, add in the chopped onions and saute for 2-3 minutes until soft.
Add the broccoli florets and chopped bell peppers and cook for 2-3 minutes until tender and little crispy. Reduce heat to low and remove the vegetables from the wok and set aside in a bowl and cover to keep warm.
Add little more oil to the wok and add drained chicken (reserve the marinade, we will use it later) and cook the chicken on high heat until fully cooked for about 3-4 minutes per side.
Add the sauteed vegetables and the reserved marinade, red pepper flakes, sesame oil, mushrooms and cook for 3-5 minutes or until the chicken and vegetables fully mixed and the mushrooms are cooked. Done! serve hot with cauliflower rice or shredded cabbage.
This low carb stir fry chicken and vegetables can be made by adding broccoli, carrots or asparagus, bok choy or even snap peas.
You can serve this keto chicken stir fry with cauliflower rice or over a bed of zucchini noodles. You can also enjoy this low carb chicken stir fry with cabbage and garnish with water chestnuts, chopped peanuts, fresh sliced green onions.
In a bowl combine coconut aminos, white wine vinegar, minced garlic cloves and grated ginger, then add the chicken pieces and marinate the chicken for at least 30 minutes.