This easy Low Carb Keto Chicken Stir Fry is a quick and flavorful one-pan meal, perfect for busy weeknights! Tender chicken, crisp broccoli, and vibrant bell peppers are tossed in a savory coconut aminos sauce, served over cauliflower rice. It’s a healthy, protein-packed dish that’s naturally gluten-free and can be customized with your favorite low-carb veggies!
Ingredients Needed
- 60 ml (¼ cup) Olive oil, divided
- 450 g (1 lb) Boneless, skinless chicken breast or thighs, cut into 2.5 cm (1-inch) pieces
- ½ tsp Sea salt
- ¼ tsp Black pepper
- 4 cloves Garlic, minced
- 170 g (6 oz) Broccoli, cut into florets
- 1 large Red bell pepper, cut into 2.5-5 cm (1-2 inch) thin strips
- 60 ml (¼ cup) Chicken bone broth
- 450 g (1 lb) Cauliflower rice (fresh or frozen)
- 60 ml (¼ cup) Coconut aminos
- 1 tsp Toasted sesame oil
- ¼ cup (4 tbsp) Green onions, optional
How To Make Low Carb Keto Chicken Stir Fry
- Sauté the chicken: Heat 2 tablespoons (30 ml) olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for 4-5 minutes, flipping once, until golden and just barely cooked through.
- Remove and keep warm: Transfer the chicken to a plate, cover, and set aside.
- Sauté the garlic: Add the remaining 2 tablespoons (30 ml) olive oil to the pan. Stir in the minced garlic and sauté for about a minute until fragrant.
- Cook the vegetables: Add the broccoli and red bell pepper. Stir fry for 3-4 minutes, until the broccoli turns bright green and peppers start to soften.
- Deglaze the pan: Pour in the bone broth, scraping the bottom to loosen any browned bits. Reduce heat to medium, cover, and cook for 3-5 minutes until the broccoli is crisp-tender.
- Add the sauce and chicken: Pour in the coconut aminos, scraping the bottom to deglaze. Return the chicken to the pan.
- Stir fry with cauliflower rice: Add the cauliflower rice and increase heat to medium-high. Stir fry for 3-4 minutes, until the cauliflower is soft but not mushy, any liquid evaporates, and the chicken is fully cooked through.
- Finish with sesame oil: Remove from heat and stir in the toasted sesame oil. Adjust salt and pepper to taste.
- Garnish and serve: Sprinkle with green onions if desired. Serve hot and enjoy!
Recipe Tips
- Cut the chicken evenly: To ensure even cooking, cut the chicken into uniform 1-inch (2.5 cm) pieces. This helps it cook quickly without drying out.
- Don’t overcook the veggies: Stir fry the broccoli and peppers just until they are bright and slightly crisp. Overcooking will make them mushy.
- Use fresh or frozen cauliflower rice: Fresh cauliflower rice gives a firmer texture, while frozen works well if cooked a minute longer to remove extra moisture.
- Let the chicken rest before adding back: After cooking, set the chicken aside for a few minutes. This helps keep it juicy when mixed with the sauce.
- Adjust the sauce to taste: Coconut aminos add natural sweetness, but you can add a pinch of salt or chili flakes for extra flavor if needed.
How To Store and Reheat Leftovers?
- Refrigerate: First, let the leftover stir fry cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 4 days.
- Freeze: Let the stir fry cool completely before placing it in a freezer-safe container or bag. Freeze for up to 3 months. To thaw, leave it in the fridge overnight before reheating in a skillet over medium heat until warmed through.
- Reheat: Preheat the oven to 175°C (350°F). Place the stir fry in an oven-safe dish, cover with foil, and heat for 10-15 minutes until warmed through.
Nutrition Facts
Serving Size: 1½ cups (approximately 240 grams)
- Calories: 310
- Total Fat: 17.3g
- Saturated Fat: 2.8
- Cholesterol: 65
- Sodium: 500
- Potassium: 650
- Total Carbohydrate: 15.5g
- Dietary Fiber: 4.5g
- Sugars: 7.8g
- Protein: 23.7g
Check out More Recipes:
- Low Carb Keto Ground Beef Stroganoff Recipe
- Low Carb Keto Philly Cheesesteak Casserole
- Low Carb Keto Sesame Asian Kelp Noodles Recipe
Low Carb Keto Chicken Stir Fry Recipe
Description
This easy Low Carb Keto Chicken Stir Fry is a quick and flavorful one-pan meal, perfect for busy weeknights! Tender chicken, crisp broccoli, and vibrant bell peppers are tossed in a savory coconut aminos sauce, served over cauliflower rice. It’s a healthy, protein-packed dish that’s naturally gluten-free and can be customized with your favorite low-carb veggies!
Ingredients
Instructions
- Sauté the chicken: Heat 2 tablespoons (30 ml) olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for 4-5 minutes, flipping once, until golden and just barely cooked through.
- Remove and keep warm: Transfer the chicken to a plate, cover, and set aside.
- Sauté the garlic: Add the remaining 2 tablespoons (30 ml) olive oil to the pan. Stir in the minced garlic and sauté for about a minute until fragrant.
- Cook the vegetables: Add the broccoli and red bell pepper. Stir fry for 3-4 minutes, until the broccoli turns bright green and peppers start to soften.
- Deglaze the pan: Pour in the bone broth, scraping the bottom to loosen any browned bits. Reduce heat to medium, cover, and cook for 3-5 minutes until the broccoli is crisp-tender.
- Add the sauce and chicken: Pour in the coconut aminos, scraping the bottom to deglaze. Return the chicken to the pan.
- Stir fry with cauliflower rice: Add the cauliflower rice and increase heat to medium-high. Stir fry for 3-4 minutes, until the cauliflower is soft but not mushy, any liquid evaporates, and the chicken is fully cooked through.
- Finish with sesame oil: Remove from heat and stir in the toasted sesame oil. Adjust salt and pepper to taste.
- Garnish and serve: Sprinkle with green onions if desired. Serve hot and enjoy!
Notes
- Cut the chicken evenly: To ensure even cooking, cut the chicken into uniform 1-inch (2.5 cm) pieces. This helps it cook quickly without drying out.
- Don’t overcook the veggies: Stir fry the broccoli and peppers just until they are bright and slightly crisp. Overcooking will make them mushy.
- Use fresh or frozen cauliflower rice: Fresh cauliflower rice gives a firmer texture, while frozen works well if cooked a minute longer to remove extra moisture.
- Let the chicken rest before adding back: After cooking, set the chicken aside for a few minutes. This helps keep it juicy when mixed with the sauce.
- Adjust the sauce to taste: Coconut aminos add natural sweetness, but you can add a pinch of salt or chili flakes for extra flavor if needed.
Low Carb Keto Chicken Stir Fry Recipe
