This Keto Chicken Stir Fry Recipe gives you a restaurant-quality meal that is keto-friendly but not time-consuming! Keto Chicken Stir Fry is that meal that makes you wonder how simple ingredients can turn into something so delicious! Feel free to add any other veggies you have on hand.
Keto Chicken Stir Fry Recipe by Ruled.me
Keto Chicken Stir Fry Recipe
Quality keto cooking doesn’t have to be a time-consuming chore. Though some recipes recommend special gadgets, multiple pans, and uncommon ingredients, these are not essential for a delicious keto-friendly meal.
All it takes is the right combination of low-carb ingredients and simple steps to create a satisfying and healthy keto dish in 30 min or less. We’ll show you how with this keto stir fry recipe.
The Secret to a Good Keto Stir Fry: 3 Components & 3 Steps
Stir fry recipes usually contain three key components: veggies, protein, and sauce. To keep it keto, we will be using low-carb vegetables and sugar-free, starch-free sauce.
You’ll cook them into a delicious keto meal using this three-step process:
Cut the veggies and meat into similar sized pieces and get them ready for cooking. In this recipe, you’ll be prepping the meat with a delicious and quick marinade that doubles as your keto stir fry sauce. In general, your meat to vegetable/mushroom ratio will be anywhere between 1 to 1 and 1 to 2. For example, with this keto stir fry, we call for 1.5 pounds of chicken thighs with roughly 1.5 pounds of low-carb vegetables + mushrooms.
2. Cook the vegetables and meat separately.
Adding everything to the pan at once will yield you limp and watery stir fry. This is why it is best to cook meat and vegetables separately before bringing them together. Follow the tips in the next section to cook them to your preference.
3. Combine, cook together and garnish.
This is when you can finally bring everything together with your keto stir fry sauce. Simply combine, cook the mushrooms through, plate, and garnish.
Tips for Cooking and Customizing Your Keto Stir Fry
Our keto stir fry recipe is surprisingly easy to customize based on your flavor, texture, and macronutrient preferences as well. Here are a few keto cooking tips that’ll help make your stir fry exactly how you like it:
- Adjust the texture of your veggies — To keep them crisp, cook your veggies a bit less, avoid overcrowding the pan, and serve right away. For fork-tender veggies, cook them a bit longer or cover your pan to steam them for 1-2 minutes. Make sure to stir your vegetables every min or so to keep them from burning.
- Brown exactly what you want — If you prefer a slightly charred flavor with your vegetables, let them cook on each side for 1-2 minutes before stirring. Conversely, to keep anything from burning, stir it around more often.
- Cut the prep and cook time for a quick stir fry — To keep your prep to a minimum, buy pre-cut low-carb vegetables or frozen stir fry veggies. You can also decrease the cooking time by using two pans at once, one for the chicken and one for the vegetables.
- Thicken the sauce — Before plating, whisk together 1/2 teaspoon of xanthan gum with a tablespoon of the sauce from the pan. Add back to the pan and stir, over low heat, until the sauce has thickened.
- Make it extra spicy — Spice things up with some sugar-free hot sauce or sriracha. This can be added to the pan along with the sauce or used as a garnish.
- Sweeten it up without the sugar — If you prefer a sweeter stir fry sauce, mix 1-2 tbsp of a powdered keto-friendly sweetener (with a similar sweetness as sugar) into your marinade/sauce.
How to Store
This recipe is so filling that you’ll probably have leftovers. If you plan to eat it again in the next 3-4 days, simply cover and store it in the fridge. For a longer-term option, put your stir fry servings in air-tight containers and freeze them for up to 3 months. Keep in mind, however, the freezing process can cause the vegetables to get mushier.
Keto Chicken Stir Fry
- 1.5 lbs bone-in, skin-on chicken thighs, de-boned and cut into slices
- 2 whole garlic cloves, minced
- 1/4 cup soy sauce, use tamari or coconut aminos if avoiding soy
- 1 tbsp apple cider vinegar
- 1 medium onion, chopped
- 7 ounce broccoli
- 1/2 medium red bell pepper, sliced
- 3 ounce cremini mushrooms, sliced
- 2 tbsp sesame oil
- 1/2 tbsp red pepper flakes
- Prep all ingredients so that they are ready to use.
- Marinate chicken in garlic, ginger, soy sauce, and vinegar.
- Add half of the avocado oil in a pan (or wok) over high heat. Once hot, add the onion and cook for 1-2 minutes or until soft, then add the red bell pepper and broccoli.
- Once broccoli is cooked, but still crisp, remove the vegetables from the pan and place in a bowl. Set aside.
- Drain the chicken from the marinade (keeping the marinade to add later). Add the remaining avocado oil to your pan (or wok) and once hot, add the chicken. Cook the chicken over high heat until completely cooked through, about 4-6 minutes.
- Once chicken is cooked, add all remaining ingredients into the pan (including the pre-cooked vegetables and marinade).
- Cook for 3-4 minutes more, until the mushrooms are al dente and sauce has reduced. Serve hot and enjoy!