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Keto Chicken Stir Fry (10g net carbs)

This keto chicken stir fry delivers everything you want in a low-carb dinner; it’s quick, satisfying, and full of flavor. It includes colorful vegetables, tender chicken, and a savory stir fry sauce that’s all ready in just 20 minutes.

Each serving contains only 10 net carbs, making it a great meal for low-carb and keto diets.

Keto chicken stir fry in a white bowl.

Ingredient Notes & Substitutions

  • Chicken: Both boneless, skinless chicken breasts or thighs work well in this recipe. Slice the chicken finely and evenly to ensure it cooks quickly and stays tender.
  • Vegetable Oil: Use a neutral oil ideal with a high smoke point. You can also use avocado oil, canleo oil or light olive oil.
  • Garlic & Ginger: Use fresh for the best flavor. These aromatics give the dish the classic stir-fry depth.
  • Carrot: Thinly julienned carrots add color, slight sweetness and nutrients.
  • Red Onion: Adds bite and natural sweetness. You can sub with yellow onion or shallots.
  • Broccoli Florets: A great low-carb vegetable that holds up well to high heat. It adds texture, fiber, and soaks up the stir fry sauce beautifully. You can also use cauliflower, bok choy, or green beans for variety.
  • Soy Sauce: Brings depth and savory balance to the dish. Use low-sodium soy sauce if you’re watching your salt intake, or swap in tamari or coconut aminos for gluten-free or soy-free alternatives.
  • Sesame Oil: Adds a distinct nutty flavor that really lifts the stir fry. You only need a small amount as it can easily overpower the dish.
  • Fish Sauce: Intensifies umami and adds depth to the sauce.
  • Lime Juice: Always use freshly squeezed lime juice for brightness and balance.
  • Chili Flakes: Optional, for heat. Add to taste or leave out for a milder version.
Keto chicken stir fry: Skinless, boneless chicken breasts, soy sauce, vegetable oil, garlic, ginger, carrots, red onion, broccoli, sesame oil, fish sauce & lime portioned on a marble counter

Chef Tips

  1. Slice the chicken thin and evenly – Thin, uniform strips cook quickly and help prevent dry or unevenly cooked pieces.
  2. Prep everything before cooking – Stir frying moves fast, so have all your ingredients chopped and ready before the heat goes on.
  3. Use high heat and don’t overcrowd the pan – A hot wok gives you that proper sear. If the pan’s too full, your ingredients will steam instead of fry.
  4. Cook vegetables just until crisp-tender – You want them to keep their bite and vibrant color, not go soft and dull.

Step By Step Instructions

1) In a bowl, combine the sliced chicken breast with 1 tablespoon of soy sauce. Mix well and set aside while prepping the vegetables.

2) Heat the vegetable oil in a large wok over high heat until hot. Add the marinated chicken and stir-fry for 2 to 3 minutes, or until fully cooked. Transfer the chicken to a clean bowl and set aside.

3) In the same wok, add the garlic and ginger. Stir-fry for 20 to 30 seconds, just until aromatic.

Stir fried chicken in a large wok
Cooked mince garlic and ginger in a wok

4) Add the carrot, red onion, and broccoli florets. Stir-fry for 2 to 3 minutes until the vegetables are crisp-tender. Pour in the remaining 1 tablespoon of soy sauce, along with the sesame oil, fish sauce, and chili flakes.

Carrots, red onion and broccoli in a wok
Stir fried chicken added to the stir fried vegetables in a wok

5) Stir-fry for another 30 seconds, then turn off the heat. Squeeze in the juice of ½ lime and toss well. Taste and adjust seasoning with soy sauce if needed. Serve immediately with your favorite keto-friendly side dish or enjoy it on its own.

Stir fry sauce added to the keto chicken stir fry

Storage and Leftovers

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or microwave until warmed through.

Freeze: Let the stir fry cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Keto chicken stir fry with sesame seeds.

More Low Carb Recipes You May Like:

Keto chicken stir fry in a white bowl.

Keto Chicken Stir Fry (10g net carbs)

Jack Slobodian
This quick and flavorful chicken stir fry is a go-to for easy low-carb meals. It’s packed with colorful vegetables, tender chicken, and a savory stir fry sauce—all ready in just 20 minutes. With only 10 net carbs per serving, it’s perfect for busy weeknights or meal prep.
5 from 1 vote
Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian
Servings 2
Calories 386 kcal

Equipment

Ingredients
 
 

  • 2 boneless skinless chicken breasts sliced
  • 2 tablespoons soy sauce divided
  • 2 tablespoon vegetable oil
  • 2 garlic cloves minced
  • 1 teaspoon fresh ginger minced
  • 1 small carrot julienned
  • 1 red onion sliced
  • 5 oz broccoli florets
  • 1 tablespoon sesame oil
  • 2 teaspoons fish sauce
  • ½ lime
  • chili flakes to taste

Instructions
 

Marinate the Chicken:

  • In a bowl, combine the sliced chicken breast with 1 tablespoon of soy sauce. Mix well and set aside while prepping the vegetables.

Cook the Chicken:

  • Heat the vegetable oil in a large wok over high heat until hot.
  • Add the marinated chicken and stir-fry for 2 to 3 minutes, or until fully cooked.
  • Transfer the chicken to a clean bowl and set aside.

Stir-Fry the Vegetables:

  • In the same wok, add the garlic and ginger. Stir-fry for 20 to 30 seconds, just until aromatic.
  • Add the carrot, red onion, and broccoli florets. Stir-fry for 2 to 3 minutes until the vegetables are crisp-tender.

Add Sauce and Finish:

  • Pour in the remaining 1 tablespoon of soy sauce, along with the sesame oil, fish sauce, and chili flakes.
  • Stir-fry for another 30 seconds, then turn off the heat.
  • Squeeze in the juice of ½ lime and toss well. Taste and adjust seasoning with soy sauce if needed.

Serve:

  • Serve immediately with your favorite keto-friendly side dish or enjoy it on its own.

Notes

Low Net Carbs: This stir fry contains 10 grams of net carbohydrates per serving, with most coming from vegetables.
Optional Additions: Try adding mushrooms, zucchini, or bok choy for more variety—just keep an eye on the net carbs.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.

Nutrition

Calories: 386kcalCarbohydrates: 15gProtein: 29gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 72mgSodium: 1651mgPotassium: 891mgFiber: 5gSugar: 6gVitamin A: 4662IUVitamin C: 76mgCalcium: 77mgIron: 2mg
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5 from 1 vote (1 rating without comment)
Recipe Rating