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.
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.
Chef Tips
- Slice the chicken thin and evenly – Thin, uniform strips cook quickly and help prevent dry or unevenly cooked pieces.
- Prep everything before cooking – Stir frying moves fast, so have all your ingredients chopped and ready before the heat goes on.
- 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.
- 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.
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.
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.
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.
More Low Carb Recipes You May Like:
- Beef and Broccoli Stir Fry
- Beef Kabobs in the Oven
- Baked Chicken Kabobs in the Oven
- Chicken Rogan Josh
- Chicken Nuggets Air Fryer
- Parmesan Crusted Chicken
Keto Chicken Stir Fry (10g net carbs)
Equipment
- 2 Bowls
- Large Wok or sauté pan
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.