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Keto chicken stir fry in a white bowl.

Keto Chicken Stir Fry (10g net carbs)

Jack Slobodian
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.
5 from 1 vote
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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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