Looking for delicious dinner ideas that fit into your Keto diet? Try this tasty low-carb stir fry chicken with plenty of fresh ginger, garlic, and veggies – even your non-Keto dieters will be heading back to the kitchen for seconds!
One thing that Keto principles teach us is that dieting does not have to be as dull as it was in the past. While Keto dieters do need to stick to low-carb foods, there are still plenty of rich, high-fat, and high-protein options that help keep us feeling satisfied physically and emotionally – no hungry tummies here!
The options for low-carb recipes with chicken were lacking, so we created this simple healthy chicken stir fry with a Keto diet in mind. We used a tiny bit of arrowroot flour in place of traditional cornstarch and added no sugar.
Our low-carb chicken comes in at just 16 g of carbs per serving, so it fits well within your daily carb limit – most Keto dieters eat up to 50g per day.
Instead of sugar or sweetener, we chose to include some veggies that add natural sweetness to the dish: red bell peppers, carrots, and sugar snap peas all help balance the flavors in this Keto chicken stir fry.
Fresh ginger, garlic, and red chili flakes add a little spicy heat and zip, which offsets the rich umami sauce nicely.
Follow our simple recipe below and enjoy this Keto chicken stir fry for a dinner that everyone will enjoy!
1 lb boneless, skinless chicken thighs
2 Tbsp avocado oil, split into two
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 Tbsp arrowroot flour
1/2 med. yellow onion, peeled and thinly sliced
Big pinch of kosher salt
2 sweet bell peppers (we like red bell pepper, but any color will do), julienned
8 oz broccoli florets
2 small carrots, peeled and thinly sliced
4 oz sugar snap peas
4 oz water chestnuts, thoroughly drained
1 tsp dried red chili pepper flakes
1 1/2 Tbsp sesame oil
6 fresh garlic cloves, peeled and finely minced
½ c. coconut aminos or soy sauce
2 Tbsp raw apple cider vinegar
1 ½ Tbsp ginger root, peeled and minced
Freshly chopped green onions
Sesame seeds, toasted or raw
Cut your boneless chicken thighs into small, bite-sized chunks, and pat them very dry with some paper towels.
In a large-sized mixing bowl, place the chicken thigh chunks and 1 Tbsp of avocado oil. Toss the chicken well until thoroughly coated with oil.
Heat a large cast iron wok on the stovetop over medium-high heat. Once heated, add the last Tbsp of avocado oil to the pan and heat for 1 min. Place the chopped chicken thighs in a single layer on the wok’s bottom. Avoid overcrowding the chicken chunks. Cook the chicken for ~ 3 mins, then flip and cook the other side for another 3 mins. Cook the chicken chunks until golden brown and crispy.
Remove the cooked chicken from the pan with a slotted spoon, and set it aside for now.
Add the chopped onions to the hot pan with a large pinch of kosher salt. Cook the onions over medium-high heat for 2 mins, occasionally stirring. Once the onions look translucent, add the chopped bell peppers, carrots, broccoli, and sugar snap peas to the wok. Cook the Keto vegetables for 5-7 mins, until fork tender. If you’d like, you can place a lid over the top to help the veggies cook a little faster. Halfway through the veggies' cooking time, stir in the drained water chestnuts.
In a small-sized mixing bowl, mix your Keto chicken marinade ingredients: the minced garlic, coconut aminos or soy sauce, apple cider vinegar, and minced ginger. Whisk together until well combined.
Add the low-carb stir fry sauce to the wok and reduce the stove’s heat to medium-low. Cook the low-carb vegetables in the sauce for 2-3 mins, stirring often.
After a few mins, add the cooked chicken back into the wok along with the sesame oil and chili pepper flakes. Stir together, cooking for ~ another 2 mins, then give the wok a final stir. Take the wok off the heat.
Taste the stir fry mixture and season with salt and pepper as needed, then garnish with freshly chopped green onion and sesame seeds. Serve and enjoy your Keto stir fry!
Calories: 240 kcal
Carbohydrates: 16 g
Protein: 17 g
Fat: 12 g
Fiber: 3 g
Sugar: 4 g
*Nutrition info is an estimate that will change with different preparations.
Absolutely! This dish is excellent with fresh, in-season veggies, but we use frozen instead from time to time. Keep in mind that frozen veggies will be a little wetter and a little softer, so cooking times will vary.
We use our cast iron wok to make this Keto chicken stir fry because it provides a ton of surface area to cook our veggies evenly and gets the job done quickly! If you don’t have a wok, you can use a cast iron skillet or frying pan. Whichever you choose, make sure it’s big enough to fit all of these ingredients. Otherwise, stirring becomes tough!
To keep it Keto, serve your stir fry on its own or with some tasty cauliflower rice. If you’re serving people with different dietary needs, you can steam some jasmine rice on the side for those who
aren’t counting their carbs.
The best type to use for a Keto chicken stir fry is boneless, skinless chicken thighs, as they’re the easiest to chop up into small chunks that cook quickly. You can also try boneless skinless chicken breasts, but be careful not to overcook this white meat, which isn’t as tender as the dark thigh meat.
If you’d like to use different meat instead, go for it! Try beef, pork, or even turkey! Whichever you choose, always chop the meat into similarly sized pieces so that they cook evenly, and make sure your meat cooks to a safe temperature – for most meats, this is 165°F.
You likely could make this meal in the Instant Pot, but we recommend the wok so that the dish can cook uncovered.
Can I substitute for dried ginger or garlic?
You can substitute for dried in a pinch, but we recommend using fresh garlic and ginger, as it makes quite a massive difference in the stir fry’s flavor.
If you choose to use soy sauce in place of coconut aminos, keep in mind that soy is saltier – you’ll likely want to add less of it to your recipe.
You can substitute almost any veggies out for others you like instead; just try to keep the quantities similar, so they don’t mess with the cooking time.
This stir fry lasts in a sealed container in the fridge for up to 7 days. We don’t recommend freezing this stir fry, as it loses its beautiful texture in the freezing/thawing process.
Enjoy your Keto-friendly stir fry for dinner, or meal prep ahead of time for easy weekday lunches that won’t break your diet!
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