Keto Stir Fry

Oof, I just realized that I’ve been - unintentionally - procrastinating on posting this keto chicken stir fry recipe for almost a YEAR now.

Whoops!

It really is a good stir fry recipe - chicken, a ton of low-carb vegetables and a delicious stir fry sauce. A bit of meal prep before cooking makes for a super quick recipe - great for busy weeknights.

Also, while it may be a low carb stir fry, it doesn’t TASTE like diet food. The keto stir fry sauce tastes like restaurant Asian food - you can serve it to the whole family, and no one will feel like they’re missing out.

I like to serve mine with cauliflower rice, for a more complete meal. Sometimes my husband will have the riced cauliflower, sometimes he’ll make himself some regular rice.

Either way, it’s a delicious meal - and an easy way to only have to cook ONE meal for a mixed crowd!

Anyway, let’s get to that recipe.

Nutritional Information

This is a great recipe for anyone on a keto diet - and it’s a great way to feed a mixed crowd, without everyone feeling like they’re stuck eating someone else’s diet food!

The keto stir-fry sauce - with no added sugar - is key. It really cuts the carbs, vs what regular Asian sauces involve!

Anyway, if you make this recipe as written - peas, carrots, and all - you’re looking at a total of 15 g grams of carbs, with 4 grams of fiber - so 11 g net carbs per serving.

You can bring that down a bit by skipping or swapping out the peas and carrots.

A serving is also only 327 calories, and delivers a whopping 42 grams of protein!

Ingredients

This is a really easy low-carb stir fry recipe! It’s made up of basic ingredients - meat, fresh veggies, and some keto pantry staples - that can be found in almost any grocery store.

A few notes for you:

Chicken

I use boneless skinless chicken breast, but feel free to cut up some boneless skinless chicken thighs if you prefer.

That said, it doesn’t even have to be done up as a chicken recipe!

Feel free to use sliced or ground beef, pork, or tofu - for a vegetable stir fry. You can even make it up as a shrimp stir-fry - just add the shrimp right at the end, and don’t overcook them!

Fresh Vegetables

Like many stir fry recipes, this low carb chicken stir fry is LOADED with vegetables - we just keep them to relatively low carb vegetables.

As written, you’ll need:

Fresh Bean Sprouts
Bok Choy
Mushrooms
Snow Peas (or Snap Peas
Carrot
Onion
Garlic Cloves

You’ll also need some ginger puree - you can get it from a jar, or puree some fresh ginger if you like.

Yes, carrot and peas are super low carb - but I kept them to small amounts. Also, they’re optional.

Of course, that’s just when you make the recipe as written.

I will frequently sub vegetables in and out, based on what we have on hand, and what we’re in the mood for.

There are all kinds of keto-friendly vegetables that work well in stir fries.

Want a chicken broccoli stir-fry? Swap out part or all of the bok choy for small broccoli florets.

Bell peppers are low carb - feel free to use red bell pepper, green bell pepper, or a mixture of both. This is a good sub for the carrots and peas - adds the colour that you’d lose from omitting the carrots!

Green beans, swap the onion for some green onions - really, just try to keep the volume of vegetables approximately the same.

Sauce Ingredients

My healthy stir fry sauce uses just a few - common! - ingredients:

Chicken broth
Coconut Aminos, Tamari, Gluten Free Soy Sauce, or regular soy sauce.

Sesame Oil
Xanthan Gum
Salt & Ground Black Pepper

Just a couple of notes on the sauce:

If you’re doing a beef stir fry, use beef broth. Doing a shrimp stir fry? Use chicken broth, seafood broth, or vegetable broth.

You can use olive oil if you can’t use sesame oil for whatever reason.

If you like a bit of spice, add some red pepper flakes, to taste.

How to Make Keto Stir Fry

The full recipe is in the recipe card at the bottom of this post. Here is the pictorial walk through:

Before getting started, prepare your vegetables and have them close at hand.

Keto Stir Fry Sauce

In a small bowl whisk together xanthan gum, black pepper, and salt until well combined.

Add coconut aminos and sesame oil, stir well to combine - it should be free of lumps.

Whisk in chicken broth, then set sauce aside.

Keto Stir Fry

Heat oil in a large skillet over medium-high heat.

Add onion slices, ginger, and garlic to the hot oil, stirring well to combine. Allow to cook for a couple of minutes, until onion JUST starts to soften.

Add chicken pieces to the pan, continue cooking until the surface of the chicken pieces are cooked - white - but not browned. It does not need to be cooked through at this point.

Finally, add bok choy, bean sprouts, peas - if using - and the sauce. (Give it a quick whisk again, before pouring it in!)

Stir well and allow to simmer for another 2-4 minutes, until bok choy has wilted and all vegetables are heated through.

Serve hot, over a bed of cauliflower rice if desired. Sometimes I’ll sprinkle it with sesame seeds - totally optional.

Any leftovers can be cooled almost to room temperature before being stored in an airtight container in the fridge for up to 3 days.

Reheat before serving.

More Asian & Asian Fusion Keto Recipes

Craving Chinese food take out, a Vietnamese dish, or sushi? Try some of these keto recipes, full of delicious Asian flavors!

Keto Gyoza [Potstickers]
Singapore Mai Fan Style Zoodles
Low Carb Sesame Chicken
Keto Pad Thai
Egg Roll in a Bowl
Low Carb Shanghai Noodles
Easy Keto Ramen Noodles
Keto Fried Cauliflower Rice
Cauliflower Keto Sushi Rice
Low Carb Vietnamese Noodle Salad
Keto Orange Chicken
Sugar Free Furikake Seasoning

... but wait, there's more! Be sure to check out our Low Carb Asian Inspired Recipes section, as well as our International Keto Recipes section for even more options!