Keto Low Carb Chicken Stir Fry – 7g Net Carbs Per Serving

If you’re looking for a quick, healthy, and delicious dinner idea that fits perfectly into your low-carb or keto lifestyle, this Keto Low Carb Chicken Stir Fry is just the recipe you need. It’s packed with protein, fiber, and vibrant veggies, all while keeping the carb count low, making it an ideal choice for anyone following a ketogenic diet or simply trying to eat healthier. This stir fry is not only easy to make but is bursting with flavors, and the best part is that it’s ready in under 30 minutes!

Why You’ll Love This Keto Low Carb Chicken Stir Fry

This keto low carb chicken stir fry recipe is a crowd-pleaser for several reasons. It’s quick, easy, and perfect for busy weeknights when you need a healthy meal in a hurry. The chicken stays tender, and the vegetables have a delightful crunch, making each bite satisfying. With only 7g of net carbs per serving, it’s a fantastic low-carb option for anyone following a ketogenic or low-carb lifestyle.

Ingredients

To make this Keto Low Carb Chicken Stir Fry, you’ll need the following ingredients:

• Chicken Breasts: The lean protein base that keeps this stir fry filling while remaining low in carbs.
• Garlic: Adds a burst of aromatic flavor to the stir fry.
• Root Ginger: Freshly grated ginger provides a zesty warmth, perfect for stir-fry sauces.
• Gluten-Free Soy Sauce: This adds depth and umami to the dish while keeping it gluten-free.
• Apple Cider Vinegar: Balances the flavors and adds a subtle tang.
• Olive Oil: For sautéing the chicken and vegetables, giving the stir fry a rich base.
• Onion: Offers sweetness and texture, pairing beautifully with the crunchy veggies.
• Broccoli: A fiber-rich, low-carb vegetable that adds color and crunch.
• Red Bell Pepper: Offers a sweet, mild flavor with a pop of color.
• Mushrooms: Enhance the stir fry with an earthy, savory flavor.
• Sesame Oil: Adds a distinct nutty aroma and flavor.
• Red Pepper Flakes: For a touch of heat and extra flavor.

Alternative Ingredient Suggestions

• Chicken Thighs: If you prefer dark meat, chicken thighs are a great substitute for chicken breasts. They are juicier and have a slightly richer flavor.
• Coconut Aminos: For a Paleo-friendly or Whole30 version of this recipe, swap the gluten-free soy sauce for coconut aminos.
• Zucchini: If you’re not a fan of bell peppers, zucchini can be a great alternative, offering a mild flavor that pairs well with the other ingredients.
• Cauliflower Rice: For an extra low-carb option, serve your stir fry over cauliflower rice instead of regular rice.

Step-by-Step Instructions

1. Prepare the Ingredients: Start by slicing the chicken breasts into thin strips. Chop your vegetables and set them aside. Prepare the marinade by combining garlic, freshly grated root ginger, gluten-free soy sauce, and apple cider vinegar in a bowl or ziplock bag. Marinate the chicken in the fridge for at least 30 minutes.
2. Cook the Vegetables: Heat olive oil in a large skillet or wok over medium-high heat. Sauté the onions for 2–3 minutes until softened. Add the broccoli and bell peppers, cooking for another 3–4 minutes, just until tender. Remove the vegetables from the skillet and set them aside in a bowl covered with foil to keep warm.
3. Cook the Chicken: Drain the chicken from the marinade, saving the marinade for later use. Add more oil to the skillet and cook the chicken over high heat, 3–4 minutes per side, or until fully cooked.
4. Combine Ingredients: Add the cooked vegetables back into the skillet, along with the reserved marinade, mushrooms, sesame oil, and red pepper flakes. Cook for another 3–4 minutes, until the mushrooms are tender and everything is well-coated with sauce.
5. Serve: Serve the stir fry hot, making sure the vegetables retain their crisp texture. This dish is best enjoyed fresh, but you can reheat leftovers the next day.

Tips & Tricks

• Marinate the Chicken: Don’t skip marinating the chicken! It’s essential for enhancing the flavor. Make sure to drain the marinade from the chicken before cooking to achieve a nicely browned texture.
• Cook Vegetables to Taste: If you prefer your veggies softer, feel free to cook them a bit longer. Just keep in mind they’ll be cooked again when you add the sauce back in.
• Leftovers: Store any leftover stir fry in an airtight container in the fridge for up to 2 days. To reheat, simply sauté in a skillet until heated through.

Pairing Ideas and Variations

• Serve with Cauliflower Rice: For a true low-carb experience, pair this stir fry with cauliflower rice, which complements the dish perfectly.
• Add More Spice: If you like it hot, increase the amount of red pepper flakes or add a dash of chili paste to the stir fry sauce.
• Pair with a Fresh Salad: This stir fry pairs wonderfully with a side salad made from mixed greens, avocado, and a light vinaigrette dressing.

Nutritional Information

This Keto Low Carb Chicken Stir Fry is not only delicious but also nutritious, with each serving containing approximately:

• Calories: 262
• Fat: 12g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 28g

With only 7g net carbs per serving, it’s an ideal meal for anyone on a ketogenic or low-carb diet. The fiber and protein content ensure you feel satisfied after eating, without spiking your blood sugar.

Conclusion

In conclusion, this Keto Low Carb Chicken Stir Fry is a fantastic addition to any meal plan, offering a balance of flavor, nutrition, and ease of preparation. Whether you’re following a ketogenic diet or simply want a healthier dinner option, this recipe ticks all the boxes. With tender chicken, crisp vegetables, and a savory stir-fry sauce, it’s a dish the whole family will enjoy. Plus, with only 7g of net carbs per serving, it’s a guilt-free option for anyone craving a satisfying low-carb meal. Don’t hesitate to give this recipe a try – it’s the perfect way to enjoy a quick, delicious, and healthy dinner!

Frequently Asked Questions (FAQ)

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