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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


  • 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:


  • 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