This recipe for a keto stir fry will be your go-to easy weeknight meal- Loaded with fresh low carb vegetables and sliced chicken and covered in a delicious stir fry sauce, this all comes together in 10 minutes!
Keto Stir Fry
If there is one meal that every family, household, or individual has as a fallback, it would have to be a stir fry. Stir-fries are, perhaps, the easiest dinner to put together that can be customized in a plethora of ways.
As someone who comes from Asian roots, stir-fries were something we enjoyed at least once a week. My mom or dad would try the change the ingredients whenever they could but most times, it would always be a chicken stir fry. Since going keto, it’s continued to be one of my go-to dinners, and one I know YOUR family would also love.
Why this keto stir fry recipe will be your go-to weeknight meal-
- Ready in 10 minutes, so you can spend the extra time prepping some dessert to enjoy after (like some keto brownies).
- Easily customizable with whatever veggies or protein you have in the refrigerator. This means you can use up any veggies that are on their last legs.
- Easy to make ahead and have them as part of a meal prep lunch, perfect for school or the office.
The secret to any good stir fry is the sauce you cook everything in, and my go-to keto stir fry sauce worked perfectly as the base- It works well with any veggies or protein you choose to use!
Ingredients to make a keto stir fry
For the stir fry
- Chicken– Skinless chicken breast or chicken thigh. I prefer using chicken breast for this particular stir fry as there are plenty of other components included.
- Coconut flour OR almond flour– Optional, but lightly coat the chicken in a sprinkling of coconut or almond flour helps seal the juices in the meat and keep them more tender.
- Oil– Any oil with a high smoke point to stir fry the protein with, before adding the other vegetables. Do not use sesame oil, as it is already included in the stir fry sauce. Its flavor will also be overpowering if used in high quantities.
- Garlic– A must for any good stir fry or Asian-inspired dish.
- Onion– Finely chopped or sliced.
- Broccoli– Fresh not frozen broccoli.
- Bell peppers– Red, green, or yellow bell peppers. People sometimes assume that some bell peppers have higher carbs but that is simply not true. The amount between each color is negligible.
For the stir fry sauce
- Keto stir fry sauce– Homemade stir fry sauce. This works as a fantastic base for any stir fry, including this particular recipe.
- Sesame oil– Just a drop to give some delicious sesame flavor throughout.
- Chili paste– Optional, but highly recommended. Use one with no sugar, like sambal oelek.
How do you make a keto chicken stir fry?
1. Coat the chicken breast pieces in coconut flour (or almond flour).
2. Cook the chicken until no longer pink in the middle.
2. Cook the vegetables until tender yet crisp.
3. Add the chicken back into the stir fry, add the stir fry sauce, and cook for a further 5 minutes until the sauce has thickened and is bubbling.
The best thing about stir-fries is how customizable they are! Here are some other flavors and ingredients you can include, while still keeping the stir fry low carb!
- Protein– Shrimp, beef, pork fillet, or tofu.
- Vegetables– Green beans, mushrooms, zucchini, and Chinese broccoli (or bok choy).
- Spices– Cayenne pepper, Chinese five spice, and black pepper.
- Nuts and seeds– Raw cashews, almonds, chopped peanuts, or sesame seeds.
Storing, freezing, and reheating chicken stir fry
- To store: Leftover stir fry can be stored in the refrigerator, covered, for up to one week.
- To freeze: Place stir fry in a shallow container and store it in the freezer for up to 2 months. You must thaw the stir fry to room temperature before reheating.
- Reheating: Either reheat in the microwave for 30-seconds or in a non-stick pan until warm.
More easy keto dinner recipes to try
- 1 lb chicken breast chopped
- 1 tbsp almond flour or coconut flour
- 1 tbsp oil
- 2 cloves garlic minced
- 1 small onion chopped
- 1 head broccoli chopped
- 1 large bell pepper chopped
In a small bowl, whisk together the stir fry sauce, sesame oil, and chili sauce, and set aside. In a separate bowl, add the chopped chicken and almond flour and lightly mix together.
Add the oil in a non-stick pan or wok and place over medium heat. Stir fry the chicken until mostly cooked. Remove the chicken from the pan.
Add the minced garlic and ginger to the pan and stir fry for several minutes. Add the remaining vegetables and cook until mostly tender. Add the chicken back to the pan, before adding the sauce. Let it bubble and thicken for several minutes, before removing from the heat and serving.
TO FREEZE: Place stir fry in a shallow container and store it in the freezer for up to 2 months. You must thaw the stir fry to room temperature before reheating.
TO REHEAT: Either reheat in the microwave for 30-seconds or in a non-stick pan until warm.
Serving: 1serving | Calories: 195kcal | Carbohydrates: 7g | Protein: 25g | Fat: 8g | Sodium: 134mg | Potassium: 538mg | Fiber: 4g | Vitamin A: 1318IU | Vitamin C: 55mg | Calcium: 19mg | Iron: 1mg | NET CARBS: 3g