This satisfying keto chicken stir fry is packed with vitamins and minerals typically lacking in a keto diet while only having 10 net carbohydrates per serving!
It takes just 20 minutes to make and has 5 low-carb vegetables that are paired with delicious Asian flavors.
Ingredients
- Oil: Any high-smoke neutral oil like vegetable, canola & sunflower oil works!
- Chicken breasts: Use skinless and boneless chicken. Both chicken breasts and chicken thighs work!
- Garlic: Mincing the garlic will stop it from burning as easier while stir-frying! You can use a garlic press or microplane to do this.
- Ginger: Mincing the ginger to the same as the garlic allows them to cook evenly.
- Carrot: Cut the carrots into thin juliennes (small strips) to let them cook all the way through while stir-frying.
- Broccoli: Cut the big broccoli florets into quarters or halves. This will help them cook at the same time as the other vegetables.
- Red onion: I think red onions have the best complementary flavor, but you can swap them with shallots or yellow onions.
- Soy sauce: Use a light soy sauce. The dark variation has sugar in it.
- Sesame oil: Make sure not to add too much sesame oil, as it can be overpowering.
- Fish sauce: Use the whole teaspoon; it’ll add a ton of flavor!
- Lime: Lime adds a delicious freshness and lifts the other flavors with its acidity. It can be swapped with lemon or rice vinegar, but I recommend using lime!
- Chili flakes: Use a dry chili flake that is spicy but not too spicy! I used bird-eye chilies, which are sometimes labeled Thai chilies.
Step By Step Recipe
1) In a mixing bowl, mix together 1 tablespoon of soy sauce with the chicken breast.
2) In a large wok, add 1 tablespoon of oil and heat over high until it’s just about smoking. Add the marinated chicken breast and stir fry for 2-3 minutes until cooked. Transfer to a clean bowl.
3) Add garlic and ginger into the wok and stir fry for 20-30 seconds, until aromatic but not browned.
4) Pour in soy sauce, sesame oil, fish sauce and chili flakes, then continue to stir fry for an additional 30 seconds. Turn off the heat and squeeze in half a lime. Taste for seasoning and adjust with salt.
5) Serve over with one of your favorite keto side dishes.
Storage Information
Once cooked, this keto chicken stir fry will last in an airtight container in the refrigerator for up to 3 days. It can also be frozen and will stay of good quality for up to 3 months.
More Keto Recipes You May Like
Keto Chicken Stir Fry
Equipment
- 2 Bowls
Ingredients
- 2 Boneless skinless chicken breasts sliced
- 2 tablespoon Soy sauce divided
- 1 tablespoon Vegetable oil
- 2 Garlic minced
- 1 teaspoon Ginger minced
- 1 Carrot julienned
- 1 Red onion
- 180 g Broccoli florets
- 1 tablespoon Sesame oil
- 1 teaspoon Fish sauce
- Chili flakes to taste
- 1/2 Lime
Instructions
- In a mixing bowl, mix together 1 tablespoon of soy sauce with the chicken breast.
- In a large wok, add 1 tablespoon of oil and heat over high until it’s just about smoking. Add the marinated chicken breast and stir fry for 2-3 minutes until cooked. Transfer to a clean bowl.
- Add garlic and ginger into the wok and stir fry for 20-30 seconds, until aromatic but not browned. Add carrots, red onion and broccoli, then stir fry for 2-3 minutes.
- Pour in soy sauce, sesame oil, fish sauce and chili flakes, then continue to stir fry for an additional 30 seconds. Turn off the heat and squeeze in half a lime. Taste for seasoning and adjust with salt.
- Serve over with one of your favorite keto side dishes.