Keto Chicken Stir Fry with Vegetables

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This Keto Chicken Stir Fry recipe has nutritious, low-carb broccoli and bell peppers, protein-packed chicken, and a deliciously thick stir-fry sauce. Perfect for busy weeknights, serve this one-pan chicken stir fry over a bed of steamed cauliflower rice for a tasty keto-friendly dinner!

image of keto chicken stir fry in a metal skillet

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If you’re following a keto diet or simply a huge fan of Chinese food takeout, finding healthy and tasty meal options can be a challenge. Luckily, this low-carb keto chicken stir fry with broccoli is a delicious and nutritious option that’s easy to make at home and is the perfect tasty replacement for your favorite takeout dish.

This dish is low in carbs and protein, making it an excellent choice for a healthy and keto-friendly dinner. Make sure you also check out my Keto Beef & Broccoli Stir Fry recipe; it is a favorite in our house!

How To Make Keto Chicken and Broccoli Stir Fry:

Low-Carb Stir Fry Ingredients

  • Broccoli Florets: Add a crunchy texture and a burst of fresh greenness to your dish.
  • Purple Onion: Brings a mild, sweet flavor and a pop of vibrant color.
  • Garlic: Gives a rich, aromatic flavor to the stir fry.
  • Bell Peppers: Offers a sweet, crisp bite and a variety of flavors to the dish.
  • Chicken Breast: Lean protein-packed addition, making it satisfying and filling while eating keto.
  • Chicken Broth: Provides a savory base for the stir-fry sauce and enhances the overall taste of the recipe.
  • Bragg’s Aminos: Brings a savory, umami flavor similar to soy sauce but with a lighter, gluten-free touch.
  • Brown Sugar: Balances out the savory flavors in the stir-fry sauce.
  • Sesame Oil: Gives a rich and nutty flavor to the dish.
  • Xanthan Gum: Acts as a thickening agent for the stir fry sauce.

chopped green broccoli placed on cutting board next to cooking knife

Chicken Keto Stir Fry Steps

Step 1: Chop the broccoli heads into small florets and rinse them. Place in a 10-inch skillet over medium heat and add three tablespoons of water. Cook for 3 to 5 minutes or until tender. Remove broccoli from the pan and set aside for later use.

image of sliced onion and yellow and red peppers being cooked in a metal skillet

Step 2: In the same skillet, add 1 tbsp olive oil, purple onion, yellow and red bell pepper, and garlic cloves, and saute for 5 minutes on medium-high heat or until they are softened. Remove and set aside with broccoli.

chicken cubes in a skillet browning

Step 3:  Sear your diced chicken in the same pan until golden brown. 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 the sauce to a boil. Reduce heat to low and simmer for 5-7 minutes or until the sauce reduces and the chicken is cooked.

low carb chicken and vegetables in a skillet

Step 5: Add the veggies to the skillet and cook for 1-2 minutes so everything gets nice and hot again. Serve over top of steamed cauliflower rice!

Keto Stir Fry Sauce

I believe a good stir fry is all about the sauce. This gluten-free 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 delicious!

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 can’t 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

Tips For Making Keto Asian Chicken Stir Fry:

  • Make sure your chicken is all cut, small, and consistent, so it all cooks at the same time.
  • Don’t overcrowd the pan. Add the broccoli florets in a single layer so they cook evenly!
  • Don’t skip out on the xanthan gum. It will thicken your sauce and help coat your veggies and chicken.
  • Feel free to add freshly grated ginger for a more yummy Asian flavor.
  • Taste the sauce before adding the chicken and vegetables so you can adjust the flavorings to your liking.
  • 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. Allow your sauce to simmer a bit longer so the water evaporates from your vegetables.
  • Don’t overcook the chicken before adding it to your sauce. You don’t want to dry it out.

Storage and Reheating Instructions:

Storing Leftovers: If you have leftover chicken stir fry, store it in an airtight container in the fridge. It will last for up to 4 days in the fridge. You can also freeze the dish in a freezer-safe container for up to 3 months.

Reheating Leftovers: You can use a microwave or stovetop to reheat your stir fry. If using a microwave, place your stir fry in a microwave-safe dish and heat for 1-2 minutes, stirring occasionally, until heated through. If using a stovetop, heat your stir fry in a pan over medium heat, stirring occasionally, until thoroughly warmed.

Tips for Reheating:

  • To ensure your stir fry doesn’t dry when reheating, add a chicken broth or water splash to the pan or dish before heating. This will help keep the chicken moist and flavorful.
  • If you’re reheating shrimp or beef stir fry, be careful not to overheat it, as the shrimp or beef can become inflexible and chewy. Heat it just until it’s heated through.
  • When reheating leftovers, use a food thermometer to ensure it reaches a safe internal temperature of 165°F (74°C).

Frequently Asked Questions:

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 into small cubes. If you want to use chicken thighs, you can. You may be unable to chop your chicken into “cubes,” but that’s okay! As long as the chicken pieces are bite-sized, your stir fry will be delicious! Remember that chicken thighs are typically higher in fat and more tender than chicken breasts.

What are some keto-friendly vegetables to add to chicken stir fry?

When making this dish, choosing low-carb vegetables that won’t kick you out of ketosis is important. Some great options include broccoli, cauliflower, bell peppers, zucchini, mushrooms, and spinach. These vegetables are not only low in carbs but also high in fiber and other essential nutrients.

What are some alternatives to soy sauce?

Soy sauce is a common ingredient in traditional chicken stir fry recipes, but it’s not keto-friendly due to its high carb content. Fortunately, there are several low-carb alternatives that you can use instead. Coconut aminos, tamari sauce, and liquid aminos are all great options that stir your chicken fry into a savory, umami flavor without the carbs.

Can I use store-bought keto stir-fry sauce?

You can use store-bought keto stir-fry sauce for your chicken stir-fry. However, be sure to read the label carefully to make sure that it’s actually keto-friendly. Many store-bought sauces contain added sugars and other high-carb ingredients that can quickly add up. Alternatively, create your keto stir-fry sauce using coconut aminos, ginger, garlic, and sesame oil.

What are some low-carb options for noodles in this recipe?

Traditional noodles like rice, udon, and egg noodles are all high in carbs and not keto-friendly. Instead, try using low-carb alternatives like zucchini noodles (aka zoodles), spaghetti squash, or shirataki noodles. These options are all low in carbs and can be an excellent substitute for traditional noodles in your chicken stir fry.

What if I don’t have a 10-inch skillet?

You can use any large skillet or wok; ensure you have enough room in the skillet for your chicken and veggies to cook evenly!

Recipe Variations:

  • Protein Swap: Experiment with shrimp, tofu, or beef instead of chicken for diverse flavors.
  • Veggie Mixing: Swap or add veggies like mushrooms, zucchini, squash, etc, for extra crunch and flavor. Just make sure you check the carb count of each veggie so you stay within the keto range!
  • Sauce Remix: Customize the sauce by adding a dash of ginger, a squeeze of lime, or a sprinkle of red pepper flakes for a unique twist.
  • Spicy Kick: Craving some heat? Toss in sliced jalapeños or chili flakes for a spicy version that’ll warm you up.
  • Nutty Crunch: Sprinkle toasted sesame seeds or crushed peanuts on top before serving for an extra layer of crunch.
  • Herb Infusion: Garnish with fresh cilantro, basil, or green onions to elevate the dish with aromatic herbs.
  • Quick and Easy: Short on time? Use pre-cut veggies and pre-cooked chicken to speed up the prep process.

Other Delicious Keto Chicken Recipes:

stir fry in a pan with veggies, chicken and sauce
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4.91 from 11 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 keto stir-fry sauce! Serve this chicken stir fry over a bed of steamed cauliflower rice for a delicious keto-friendly dinner!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, lunch, Main Course
Cuisine: Chinese
Servings: 5
Calories: 259kcal
Author: Kasey Trenum


Stir Fry Sauce Ingredients:


  • 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.



  • 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.


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!

collage image of plated keto chicken stir fry over a bed of cauliflower rice with a blue banner and white and yellow lettering


  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!

4.91 from 11 votes (8 ratings without comment)

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