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Easy Keto Chicken Stir Fry Dinner - Fast, Flavorful, and Low-Carb

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken (thighs for juiciness or breasts for leaner protein), thinly sliced
  • 2 tablespoons avocado oil (or light olive oil), divided
  • 1 small head broccoli, cut into bite-size florets
  • 1 red bell pepper, thinly sliced
  • 1 small zucchini, halved lengthwise and sliced
  • 1 cup sliced mushrooms (cremini or button)
  • 3 green onions, sliced (whites and greens separated)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • Sesame seeds (optional, for garnish)
  • 1/3 cup coconut aminos (or tamari for gluten-free; note tamari is saltier)
  • 1 tablespoon rice vinegar (unseasoned)
  • 1 tablespoon sesame oil
  • 1 teaspoon fish sauce (optional, but great umami)
  • 1/2 teaspoon crushed red pepper flakes (or to taste)
  • 1/2 teaspoon black pepper
  • 1–2 teaspoons granular or liquid keto-friendly sweetener (like allulose, erythritol, or monk fruit), to balance the sauce

Method
 

  1. Prep everything first. Stir fry moves fast. Slice the chicken and vegetables, mince the garlic, grate the ginger, and mix the sauce ingredients in a small bowl. Taste and adjust salt or sweetness now.
  2. Heat the pan. Use a large skillet or wok over medium-high heat. Add 1 tablespoon of avocado oil and let it shimmer.
  3. Cook the chicken. Add the chicken in a single layer. Season lightly with salt and pepper. Stir fry 4–6 minutes until just cooked through and lightly browned. Remove to a plate and keep warm.
  4. Stir fry the sturdy veggies. Add the remaining 1 tablespoon oil. Toss in broccoli florets and the whites of the green onions. Cook 2 minutes, stirring often.
  5. Add the tender veggies. Add bell pepper, zucchini, and mushrooms. Cook 2–3 minutes until crisp-tender. You want color and a slight bite, not mush.
  6. Aromatics in. Push the veggies to the sides, add garlic and ginger to the center, and cook 30 seconds until fragrant.
  7. Combine and sauce. Return chicken and any juices to the pan. Pour in the sauce. Toss to coat everything evenly.
  8. Thicken if you like. If you prefer a glossy, thicker sauce, lightly sprinkle xanthan gum over the pan while tossing. Start with a pinch. It thickens quickly—don’t overdo it.
  9. Finish and serve. Turn off the heat. Stir in the green onion tops. Garnish with sesame seeds. Serve as is or with cauliflower rice for a full meal.