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Make my keto stir fry recipe once, and it’ll become a weeknight staple! It features low-carb veggies and tender chicken pan-fried in a sweet, savory stir fry sauce. 3 grams of net carbs.
Looking for more healthy stir fry recipes? Try my keto beef and broccoli, asparagus stir fry, shaved steak, or black pepper chicken.
Every family has a ‘fallback’ dinner option. It’s the kind of dinner where you throw the whole kitchen sink at it, and with minimal prep time, you’re left with a crowd-pleasing dinner (and hopefully minimal dishes).
In my house, our fallback was stir fries. Growing up in a half-Asian household meant we had one at least once a week. To accommodate my low carb diet, I couldn’t resist coming up with a keto version!
Table of Contents
Why I love this recipe
- It’s fast. Everything gets cooked in one skillet at high heat, meaning dinner is ready in under 20 minutes.
- Customizable. My family prefers my keto chicken stir fry, but of course, you can swap the protein and veggies to accommodate your taste buds.
- Easy leftovers and meal prep. I’ve had cold stir fry for more lunches than I can count–and I’m not complaining!
Ingredients needed
- Chicken. While I normally cook chicken thighs in stir fries, I prefer chicken breasts for this recipe.
- Coconut flour OR almond flour. Optional, but a light coating of flour on the chicken helps seal in the juices and keep them tender.
- Oil. Use any oil with a high smoke point, like vegetable or peanut oil. Don’t use sesame oil since it’s already in the sauce and would have an overpowering flavor.
- Garlic and ginger. A must for any Asian-inspired dish.
- Onion. Finely chopped or sliced.
- Broccoli. Fresh, not frozen broccoli. Frozen broccoli gets too soft, and we want it to become crispy and caramelized.
- Bell peppers. I used a mix of red, green, and yellow bell peppers.
For the stir fry sauce:
- Keto stir fry sauce. I prefer making my own from scratch because it’s easy, and I can adjust the flavor as I see fit.
- Sesame oil. A must for stir fries.
- Chili paste. Optional but highly recommended. Use one with no sugar, like sambal oelek. Alternatively, use red pepper flakes.
How to make a keto chicken stir fry
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. In a small bowl, whisk together the stir fry sauce ingredients. In a separate bowl, toss the chicken in flour.
Step 2- Cook the chicken. Add the chicken to a well-oiled skillet or wok and cook over medium high heat. Once it’s mostly cooked, set it aside.
Step 3- Cook the veggies. Pan fry the garlic and ginger until fragrant. Add the remaining veggies and cook until tender. Add the chicken and sauce to the pan, simmer until the sauce thickens, and serve warm.
Arman’s recipe tips
- Want a thicker sauce? Gently whisk in ¼ teaspoon of xanthan gum to the sauce before adding it to the skillet. Don’t use cornstarch, as it has too many carbs.
- Swap the protein. Try a seafood medley, crispy baked tofu, sliced steak, or pork.
- Or change the veggies. Use a mix of zucchini, green beans, mushrooms, or Chinese broccoli.
- Serve the stir fry with cauliflower rice or zucchini noodles for a more filling dish.
- Garnish with sliced green onions or toasted sesame seeds.
- Gluten-free. Instead of soy sauce, use coconut aminos or tamari.
Storage instructions
To store: Leftover stir fry can be stored in an airtight container in the fridge for up to one week.
To freeze: Transfer leftovers to a freezer-safe container and freeze for up to 2 months. Let it thaw before reheating.
To reheat: Microwave single servings or reheat in a large skillet until warm.
Frequently asked questions
Yes, so long as there is no added sugar (which there usually isn’t), then soy sauce is keto-friendly.
Stir fries are typically higher in carbohydrates due to added sugar in the stir fry sauce or adding high-carb vegetables. For context, a typical serving of stir fry can have around 15-20 grams of carbs!
More Asian-inspired keto recipes
The Best Keto Stir Fry (10 minutes!)
Ingredients
- 1 pound chicken breast chopped
- 1 tablespoon almond flour or coconut flour
- 1 tablespoon oil
- 2 cloves garlic minced
- 1/2 inch ginger minced
- 1 small onion chopped
- 1 head broccoli chopped
- 1 large bell pepper chopped
For the sauce
- 1 batch keto stir fry sauce
- 1 teaspoon sesame oil
- 2 tablespoon chili sauce optional
Instructions
- 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.
This was so delicious and easy to make!!
Very nice simple stir fry, would reccomend!
Fabulous stir fry, highly recommend
I accidentally added the garlic to the sauce and used boneless chicken thigh without the flour bit
It was still amazing
My all time favorite stir fry thank you!!!!
My all time favorite stir fry thank you !!
There is a mistake in the recipe. The ingredients list says garlic and onion, while the preparation description says garlic and ginger.
I think garlic and ginger is right, not onion.
That is correct, will fix it!
Hi there! Ingredients doesn’t list ginger however the instructions do…any thoughts on how much ginger??
Sorry Tania, it’s 1/2 teaspoon minced
Is the recipe missing the ginger? It said in the instructions to add it but I don’t see the ingredient listed? Did I just miss it?
Hi sorry! It is 1/2 inch minced