1. Can I use other vegetables in this Keto Low Carb Chicken Stir Fry?

Absolutely! While this recipe uses broccoli, red bell peppers, and mushrooms, you can easily swap these out for other keto-friendly vegetables. Zucchini, asparagus, or spinach are great alternatives. Just be sure to adjust the cooking times to ensure the vegetables are tender yet crisp.

2. Can I make this stir fry ahead of time?

Yes, you can prepare the ingredients ahead of time. Marinate the chicken and chop the vegetables in advance, then store them separately in the fridge. When you're ready to cook, simply follow the steps for a quick, easy stir fry.

3. How do I store leftovers of this Keto Low Carb Chicken Stir Fry?

Store any leftover stir fry in an airtight container in the fridge for up to 2 days. Reheat it in a skillet or microwave until heated through. While the vegetables may lose a bit of their crunch, the flavors will still be delicious.

4. Can I make this stir fry spicier?

If you like your stir fry with a bit more heat, simply increase the amount of red pepper flakes or add a few dashes of chili sauce or sriracha to the stir fry sauce. Adjust the spice level to your personal preference!

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

Name: Keto Low Carb Chicken Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb chicken breasts, cut into thin slices; 2 garlic cloves, minced; 1-inch piece root ginger, peeled and grated (do not use powdered ginger); 4 tbsp gluten-free soy sauce or coconut aminos for Paleo/W30; 1 tbsp apple cider vinegar; 2 tbsp olive oil; 1/2 cup onion, chopped; 2 cups broccoli, chopped; 1/2 red bell pepper, chopped; 1 cup mushrooms, sliced; 2 tsp sesame oil; 1/2 tsp red pepper flakes

Description

This Keto Low Carb Chicken Stir Fry is a quick, healthy, and delicious meal perfect for anyone following a ketogenic or low-carb diet. Packed with protein, fiber, and vibrant vegetables, it’s a flavorful dish that comes together in under 30 minutes. With only 7g of net carbs per serving, it’s a great option for a guilt-free, satisfying dinner.

Ingredients

Scale

1 lb chicken breasts, cut into thin slices
2 garlic cloves, minced
1-inch piece root ginger, peeled and grated (do not use powdered ginger)
4 tbsp gluten-free soy sauce or coconut aminos for Paleo/W30
1 tbsp apple cider vinegar
2 tbsp olive oil
1/2 cup onion, chopped
2 cups broccoli, chopped
1/2 red bell pepper, chopped
1 cup mushrooms, sliced
2 tsp sesame oil
1/2 tsp red pepper flakes

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Instructions

Prepare the ingredients by slicing the chicken, chopping vegetables, and mixing the marinade ingredients (garlic, ginger, gluten-free soy sauce, and apple cider vinegar). Marinate the chicken for 30 minutes in the fridge.
Heat olive oil in a large skillet or wok over medium-high heat. Sauté the onions for 2-3 minutes until softened, then add the broccoli and bell peppers. Cook for another 3-4 minutes, just until tender. Remove the vegetables and set aside.
Drain the chicken from the marinade (save the marinade for later). Add more oil to the skillet and cook the chicken over high heat, 3-4 minutes per side, until fully cooked.
Return the cooked vegetables to 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.
Serve the stir fry hot. Enjoy the crispy veggies and tender chicken!

Notes

Don’t skip marinating the chicken for full flavor.
Drain the marinade from the chicken to achieve a nice browning.
You can adjust the heat by adding more red pepper flakes or chili sauce.
Store leftovers in an airtight container in the fridge for up to 2 days.
This stir fry can be served with cauliflower rice for a low-carb meal.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir Fry
Cuisine: American, Chinese

Nutrition

Serving Size: 1 serving
Calories: 262
Sugar: 3g
Sodium: 1156mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 28g
Cholesterol: 72mg