Keto Chicken Stir Fry with Vegetables

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This Keto Chicken Stir Fry recipe is made with lots of low carb vegetables and a deliciously thick stir fry sauce! Serve this chicken stir fry over a bed of steamed cauliflower rice for a delicious keto-friendly dinner!

low carb stir fry recipe with vegetables in a skillet

How to make Keto Chicken Stir Fry (with Vegetables)

If you are a huge Chinese food take-out fan, this stir fry with chicken recipe is for you! Make sure you also check out my Keto Beef & Broccoli Stir Fry recipe too! It is a favorite in our house. A stir fry is such a well-rounded meal that is super low in carbs and full of fiber. Plus, they are usually packed with veggies that are completely “swappable” for lack of a better word. So if you dislike broccoli, add cauliflower, if you dislike that, add in some green beans instead. Or how about some mushrooms? The veggie choices are totally up to you!

Keto Chicken Stir Fry Ingredients:

  • Broccoli florets, purple onion, garlic, bell peppers: Low carb veggies that you can swap out if you wish
  • Chicken breasts: Boneless, skinless breasts are what I use to cut into cubes, but you can use any chicken you have on hand.
  • Chicken broth, Braggs aminos, brown sugar, sesame oil, Xanthan gum: These ingredients are what make up your stir fry sauce.

Steps for making keto chicken stir fry:

Step 1: Chop the broccoli heads into small florets and rinse them. Follow the instructions in the recipe card at the bottom of this post for how to cook them through. You can also buy a pre-chopped steam bag of broccoli and steam in the microwave if you prefer. Set your broccoli aside.

sliced bell peppers and onions in a skillet

Step 2:  Saute the onion, yellow pepper, red pepper, and garlic cloves in a skillet for about 5 minutes on medium heat or until they are softened then remove from pan.

chicken cubes in a skillet browning

Step 3: Sear your diced chicken in the same pan until golden brown on all sides. It does not need to be cooked through.

 

bite sized chicken cubes in stir fry sauce

Step 4: Add the sauce ingredients once the chicken is done searing and bring sauce to a boil. Reduce heat to low and simmer for 5-7 minutes or until the sauce begins to reduce and chicken is cooked all the way through. Follow the instructions at the bottom of the recipe card to add Xantham Gum to thicken the sauce.

low carb chicken and vegetables in a skillet

Step 5: Add the veggies back to the skillet and cook for 1-2 minutes so that everything gets nice and hot again.

 

stir fry in a pan with veggies, chicken and sauce

Step 6: Serve over top of steamed cauliflower rice!

 

Keto Chicken Stir Fry Sauce

I believe a good stir fry is all about the sauce. And this stir fry sauce does NOT disappoint.

This keto version is made with chicken broth, sesame oil, and Braggs aminos for an added ‘umami’ flavor. Most stir fry sauces are sweetened with either honey or sugar, but to keep this keto-friendly, I used a brown sugar substitute to add the sweetness. The result is more of a sweet and savory sauce, which is pretty traditional in a stir fry recipe and also pretty darn delicious!

For a brown sugar substitute, I like MonkFruit Golden Sweetener the best!

How to thicken your stir fry sauce without flour

It is often hard to thicken sauces while cooking on a keto diet since we cannot use flour or your typical “roux” to thicken sauces. We also cannot use cornstarch, which is another great gluten-free thickening agent because it is made from corn, which is a grain. So instead, we used xanthan gum as our thickener. It works well and is free from grains!

Tip: When using Xanthan gum, a little goes a long way. It will thicken pretty quickly but give it time to simmer. Also, make sure you use a whisk to break up the clumps.

keto stir fry chicken over a bed of steamed cauliflower rice

What kind of chicken is best for a stir fry?

Boneless, skinless chicken breasts are best for stir fry recipes because they are easy to dice up into small cubes. If you want to use chicken thighs, you can. You just may not be able to chop your chicken into “cubes,” but that’s okay! As long as the pieces of chicken are bite-sized, your stir fry will be delicious! Keep in mind that chicken thighs are typically higher in fat and more tender than chicken breasts.

Tips for making keto chicken stir fry:

  • Use whatever low carb veggies you have! Other keto veggie options are mushrooms, cauliflower, green onions, zucchini, green beans or asparagus.
  • Make sure your chicken is all cut small and consistent, so it all cooks at the same time.
  • Don’t skip out on the xanthan gum. It is what will thicken your sauce and help coat your veggies and chicken.
  • Feel free to add freshly grated ginger for more yummy Asian flavor.
  • Don’t skip the cauliflower rice! It is needed to soak up all those yummy juices from your stir fry sauce.
  • To make this recipe even faster, purchase a store-bought frozen bag of veggies. Just allow your sauce to simmer a bit longer, so the water evaporates from your vegetables.
  • Add in shrimp with the chicken or instead of it for a yummy variation.
  • Don’t overcook the chicken before adding it to your sauce. You don’t want to dry it out.

Other delicious keto chicken recipes:

Low Carb Chicken Fajita Soup {Keto Friendly}

Keto Chicken Salad (Quick & Easy)

Oven-Baked Chicken Drumsticks w/ Marinade (Low Carb)

Keto Fried Chicken Nuggets

Keto Creamy Chicken and Asparagus Recipe

Low Carb Kung Pao Chicken

stir fry in a pan with veggies, chicken and sauce
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5 from 6 votes

Keto Chicken Stir Fry with Vegetables

This Keto Chicken Stir Fry recipe is made with lots of low carb vegetables and a deliciously thick stir fry sauce! Serve this chicken stir fry over a bed of steamed cauliflower rice for a delicious keto-friendly dinner!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, lunch, Main Course
Cuisine: Chinese
Servings: 5
Calories: 259kcal
Author: Kasey Trenum

Ingredients

  • 2 tbsp olive oil
  • 3 tbsp water
  • 3 cups small broccoli florets
  • ¼ purple onion, sliced
  • yellow pepper, sliced
  • red pepper, sliced
  • 2 garlic cloves
  • 1 lb chicken breast cut into bite sized cubes
  • 1 tbsp olive oil
  • 1 tbsp butter
  • ¼ tsp salt
  • ¼ tsp pepper

Stir Fry Sauce Ingredients:

Instructions

  • Heat a 10-inch skillet over medium heat and bring 3 tbsp of water to a boil. Turn down to medium heat add broccoli florets. Simmer with the lid on for 3-5 minutes or until broccoli reaches desired tenderness.
    You can also buy a steam bag of broccoli and steam in the microwave according to instructions.
  • Remove the broccoli from the pan and set aside.
  • In the same skillet, add 1 tbsp olive oil, the purple onion, yellow pepper, red pepper, and garlic cloves and saute for 5 minutes on over medium heat or until they are softened. Then remove and set aside with your broccoli.
  • Heat 1 tbsp olive oil and 1 tbsp butter in the same skillet over medium/high heat and sear your cubed chicken on all sides.
  • Once the chicken has seared, add all of your sauce ingredients, and bring to a boil. Reduce heat to low and simmer for 5-7 minutes or until the sauce thickens, and chicken is cooked all the way through.
    (It won’t look at first like the Xanthan gum is doing anything, but as it simmers it will thicken nicely.)
  • Add the veggies back to the skillet and cook for 1-2 minutes to warm everything through.
  • Serve over steamed cauliflower rice.

Video

Notes

The Lakanto Monkfruit Golden is not included in the nutritional information since most subtract to calculate net carbs. 
You can use chicken thighs if you have them.
Other low carb veggie options you can add are mushrooms, cauliflower, green onions, zucchini, green beans, or asparagus.
Make sure your chicken is all cut small and consistent, so it all cooks at the same time.
Don't skip out on the Xanthan gum. It is what will thicken your sauce and help coat your veggies and chicken.
To make this recipe even faster, purchase a store-bought frozen bag of veggies. Just allow your sauce to simmer a bit longer, so the water evaporates from your sauce.

Nutrition

Calories: 259kcal | Carbohydrates: 6g | Protein: 22g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 64mg | Sodium: 961mg | Potassium: 575mg | Fiber: 2g | Sugar: 2g | Vitamin A: 703IU | Vitamin C: 77mg | Calcium: 32mg | Iron: 1mg
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

keto stir fry with chicken and broccoli and veggies in a skillet

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10 Comments

  1. 5 stars
    This was easy and delicious!

    I did reduce xanthan gum to 1/4 tsp bc I’m not a fan and it still thickened the sauce and I also added garlic salt to the chicken when stir frying it. I used boneless skinless chicken thighs bc it’s what I had on hand.

    Another family favorite! Thanks

    1. The number of servings is listed at the top of the recipe card. I simply divide it evenly by that number.

  2. 5 stars
    Delicious! I didn’t steam the broccoli first, I just threw it in the pan first and then a few minutes later added the peppers, onions, and garlic. It worked beautifully and eliminated a step. I served it with cauliflower fried rice. Yum!

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