This low-carb keto chicken stir fry recipe is the perfect staple to add to your weekly meal prep or family dinner night.
Follow our step-by-step guide to this quick and easy keto chicken stir fry recipe, perfect for the whole family! We know you will enjoy it.
keto chicken stir fry recipe
Low Carb Keto Chicken Stir Fry Recipe
Who knew the combination of this many vegetables, some healthy protein, and some oil could create such a flavorful meal?
Frankly, this winning combination of flavors works so well when following a keto and low carb regime because of all the variations you can do with it.
By adding and removing certain veggies and protein, you will be creating an entirely new meal.
Did we mention this is a one-pot recipe meal? And that means it all comes together in one container, resulting in less mess and fewer dishes to clean up.
It’s a win-win situation when making dinner after a long day or meal prepping, getting ready for the week ahead.
Am I right? Its versatility is my favorite part of this meal because of all the ways you can transform this recipe to fit your taste.
And the best part is this keto chicken stir fry is gluten-free, dairy-free, paleo, low carb.
Frankly, this keto chicken stir fry is the definition of an easy dish to make and the perfect reminder that low-carb meals can taste and be good for your health at the same time.
Keto Chicken Stir Fry Recipe
You can pair this keto chicken stir-fry recipe with cauliflower rice for the perfect family dinner, or create a healthy wrap for lunch.
The recipe can also be prepared in advance and stored in individual containers, serving as meal prep for the entire week. You simply cannot go wrong. Let's explore the step-by-step recipe.
Ingredients
- 1 lb Chicken thighs, cut into bite-size chunks and pat dry
- 1 tbsp Avocado Oil
- 1 tbsp arrowroot flour
- 6 Garlic minced
- 1 1/2 tbsp Ginger – minced
- 1/2 medium yellow onion – thinly sliced
- 2 bell peppers – thinly sliced
- 8 oz broccoli florets
- 2 small carrots, thinly sliced
- 4 oz sugar snap peas
- 1 tsp red chili pepper flakes
- 1 1/2 sesame oil
- 2 tbsp apple cider vinegar
- Salt to taste
- Pepper to taste
Instructions
- In a medium-sized container, mix your chicken thighs with avocado oil, ensuring they are evenly coated. Continue by adding salt, pepper, and flour, and coat them evenly.
- Heat a large pan or wok on medium-high for about 3 minutes. Add 1 teaspoon of avocado oil and let it heat up for another minute.
- Add your chicken to the pan, spreading it evenly to ensure all pieces cook evenly. Sear the chicken for about 3 minutes on each side until it turns golden and crisps up. Once done, remove the chicken from the pan and set it aside.
- Add your onions to the pan with a pinch of salt and cook for a few minutes to avoid burning. Then add your bell peppers, broccoli, carrots, and sugar snap peas. Tip: Continue cooking and stirring occasionally to soften the veggies without burning them. Recommendation: You can speed up the cooking process for the vegetables by covering the pan and letting them cook slowly. Just remember to stir occasionally.
- Add your garlic, ginger, and apple cider vinegar to the veggie mixture, reduce the heat to low, and cover. Let this cook for about 5 minutes, stirring occasionally.
- Return the chicken to the pan with the vegetables, along with the sesame oil and red chili pepper flakes. Continue stirring to combine all the flavors for the final 2 minutes of cooking. Now, perform a quick taste test and adjust the salt and pepper as needed.
Notes
- You can garnish this dish with scallions or sesame seeds to enjoy it exactly as you like.
- If you prepare this dish for family dinner night and have leftovers, store them in an airtight glass container and consume within 3 days.
- When ready to enjoy it again, reheat in the microwave for 2 minutes.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 240Total Fat 12gFiber 3gProtein 17g
https://en.wikipedia.org/wiki/Stir_frying
See Also