Keto Chicken Stir Fry – An Easy Dinner Recipe Ready In 30 Minutes!

Keto Chicken Stir Fry is an easy to make, low-carb recipe that tastes absolutely delicious. It is the perfect recipe for those who are trying to eat healthier or for those who want to save money by eating at home!

This stir fry recipe will definitely become one of your favorite weeknight recipes. This dish comes together in just over 20 minutes and is loaded with fresh, low-carb vegetables and sliced chicken, all tossed in a delightful stir fry sauce.

But what I really like about this recipe is that everything is cooked in one single pan, which means less clean up! That is always a bonus on a busy weeknight.

And to keep things easy and simple, I use a bag of frozen stir-fry vegetables instead of slicing and cutting up fresh vegetables. However, if you prefer, you can use whatever vegetables that you like! The choice is up to you.

To keep things low-carb you can choose to serve this stir fry with cauliflower rice or eat it as a stand alone protein and vegetable meal. However, for those who just want to enjoy the taste of the stir fry and aren’t worried about watching carbohydrates serve it with cooked white rice.

Everyone that I have made this recipe for can’t seem to get enough of it. Even those who aren’t on a keto-diet will will love this dish. It is an easy, go-to recipe when the craving hits for something tasty but you are running out of time to get dinner on the table.

Keto Chicken Stir Fry Recipe

INGREDIENTS

• Chicken thighs
• Arrowroot powder
• Avocado oil
• Kosher salt
• Fresh ground black pepper
• Frozen Stir-Fry Vegetables*
• Water chestnuts, optional
• Dried red chili pepper flakes
• Sesame oil

Stir Fry Sauce

• Garlic cloves, peeled and minced
• Coconut aminos or soy sauce
• Apple cider vinegar
• Ginger root, minced

Garnish Ingredients

• Sesame seeds
• Sliced green onions

*Fresh Vegetable Suggestions

Although I typically use a bag of frozen stir-fry vegetables, you can definitely use fresh veggies instead. Below I have listed some of my favorite, vegetables that you can add to your Keto Chicken Stir Fry recipe.

• Yellow onion, peeled and thinly sliced
• Bell peppers, of any color, julienned
• Broccoli florets
• Shredded carrots
• Snow peas

COOKING INSTRUCTIONS

Cut the boneless chicken thighs into small, bite-size pieces. Then blot the chicken dry with paper towels to remove any moisture.

Place the chicken thigh cubes in a large mixing bowl and sprinkle the arrowroot powder over top. Using tongs, toss the chicken until all the pieces are lightly coated in the powder.

Preheat a large skillet or flat bottom wok over medium-high heat on the stovetop. Once the pan is hot, add one tablespoon of avocado oil and heat for 1 minute.

Place the chopped chicken thighs in a single layer in the bottom of the pan, working in batches if needed. You do not want to over crowd the pan because the chicken will not brown up properly.

Cook for 3 minutes on one side, then flip and cook for another 3 minutes. Cook the chicken chunks until they are golden brown on the outside, and no longer pink on the inside.

Using a slotted spoon, remove the cooked chicken from the pan and place the pieces on a large plate or bowl. Add the remaining avocado oil to cook the remaining chicken.

Cook The Vegetables

Add the bag of frozen stir-fry vegetables to the same skillet that you cooked the chicken. Cook over medium heat until the vegetables are thawed and almost cooked through, approximately 5 minutes.

If you are using fresh vegetables start by adding diced onions to the same pan that you used to cook the chicken. Then cook the onions for 2 minutes over medium-high heat, stirring periodically.

Add the chopped bell peppers, carrots, broccoli, and sugar snap peas to the pan after the onions are transparent. Cook for 5-7 minutes, or until the vegetables are fork-tender.

If you want, you can cover the pot with a lid to speed up the cooking process. While the vegetables are cooking, add the drained slice water chestnuts to the pan. Continue to cook until the vegetables are tender but not soft.

The Sauce

While the stir fry vegetables are cooking, make the Keto sauce. Combine the minced garlic, coconut aminos or soy sauce, apple cider vinegar, and minced ginger in a small mixing dish. Whisk everything together until it’s completely smooth.

Reduce the heat to medium-low and then add the low-carb stir fry sauce. Continue to cook the vegetables, tossing them in the sauce for 2-3 minutes, stirring frequently.

Add the cooked chicken back to the skillet along with the sesame oil, and chili pepper flakes. Stir everything together and cook for another 2 minutes, then give the ingredients one last stir.

Remove the skillet from the heat. Season the stir fry mixture with salt & pepper to taste, then top with freshly chopped green onion and sesame seeds, if desired.

Serve your Keto Chicken Stir Fry warm.

HELPFUL TIPS

1. If you have extra time, and not trying to get this recipe on the table in under 30 minutes double the sauce ingredients and use half of the sauce to marinate the diced chicken thighs for at least an hour. Then discard the marinade when you go to cook your stir fry.

2. If you are using fresh vegetables instead of the frozen veggies, prepare all of the vegetables before you start cooking the chicken. Because this recipe cooks rapidly once it’s started, it’ll be a lot easier if you do prep work ahead of time.

3. Vegetables are basically cooked twice in this recipe, once on their own in the skillet, and then again when the stir fry sauce is added. Be sure to keep that in mind when planning your timing so that the veggies don’t get over cooked.

POSSIBLE RECIPE SUBSTITUTIONS/ADDITIONS

One great thing about this Keto Chicken Stir Fry recipe is that you can add variations depending on your tastes and preferences.

Here are some suggested recipe additions and substitutions that you can add to the stir fry while keeping it low carb:

• Shrimp, beef slices, pork tenderloin, or tofu are all good sources of protein and can replace the chicken.
• Green beans, mushrooms, zucchini, and Chinese broccoli are all low-carb vegetables.
• Cayenne pepper and Chinese five-spice, are some common spices used in stir fry recipes.
• Raw cashews, almonds, and chopped peanuts can be added to provide an extra crunch.

Frequently Asked Questions

How do I store leftovers and how long will they last?

Store leftovers in a sealed container for up to 5 days. You can also freeze leftovers for a quick and easy meal whenever you need one. Simply place them in an air-tight container for up to 2 months.

How do I reheat leftovers?

Place the contents of the Keto Chicken Stir Fry in a microwaveable safe bowl with a teaspoon of water. Reheat for 30 seconds in the microwave. Stir and reheat for another 30 seconds or until warmed through.

You can also reheat the leftovers in a small skillet. Just be sure to add a little water to the mixture to help prevent the sauce from burning and sticking to the pan.

For frozen leftovers, be sure to thaw it out before reheating.

Is it possible to make it in the Instant Pot?

Although you could definitely make Keto Chicken Stir Fry in a pressure cooker, I don’t recommend doing so. This recipe comes together so quick that by the time that the chicken cooks in the Instant Pot, the entire meal will already be on the table.

However, for all my favorite Instant Pot recipes, be sure to visit my Instant Pot Recipe Pages.

Is it possible to use dried ginger or garlic?

I do not recommend using dried ginger or garlic powder. Both the fresh garlic and ginger add so much intense flavor that is required in a stir fry dish and you can certainly taste the difference!