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 into this quick and easy keto chicken stir fry recipe perfect for the whole family! We know you will enjoy it.
Low Carb Keto Chicken Stir Fry Recipe
Who knew the combination of this many vegetables, some healthy protein along 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.
And better yet, you can accompany it with cauliflower rice for the perfect family dinner or simply create a healthy wrap for lunch.
This keto chicken stir fry can also be prepared in advance and stored in individual containers to serve as lunch prep for the whole week. You simply cannot go wrong.
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.
Ingredients needed for this keto chicken stir fry recipe: (6 servings)
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- 30 minutes cook time
In a medium-size container, mix your chicken thighs with the avocado oil and ensure it is evenly coated. Continue by adding salt, pepper and flour and coat them evenly.
Heat a large pan or large wok on medium-high for about 3 mins. Add 1 tbsp of avocado oil and let it heat up for another minute or so.
Continue by adding your chicken and evenly spread it to ensure it all cooks evenly.
Seal the chicken for about 3 minutes on each side until it turns a golden color 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 so it does not get burned. Proceed by adding your bell peppers, broccoli, carrots, and sugar snap peas.
Continue cooking and stirring occasionally to soften the veggies and not burn them.
You can expedite the process of cooking the vegetables by covering your pan and letting them cook slowly. Just don’t forget to stir them occasionally.
Add your garlic, ginger and apple cider vinegar to your veggie mixture and reduce the heat to low and cover. Let this cook for about 5 minutes while stirring occasionally.
Put your chicken back in the pan with your vegetables along with the sesame oil and red chili pepper flakes.
Continue stirring to bring all these flavors together for the final 2 minutes of cooking. Now, do a quick test of salt, pepper and adjust accordingly.
You can garnish this dish with scallions or sesame seeds and have them just the way you like it.
If you make this dish for family dinner night and have leftovers, store them in an airtight glass container and consume them within 3 days.
You can heat it when ready to consume it again in the microwave for 2 minutes.