This flavorful keto chicken stir fry is packed full of crisp, tender veggies. There are so many flavors and textures in this dish. Fresh ginger and green onions provide bright, fresh flavors. The red pepper flakes gives a little kick of heat. It’s a delicious way to eat your veggies for the day!
Stir fry is great for a quick and easy dinner on those busy work nights. From start to finish, this dish only takes 25 minutes. Bonus points because it only uses one pan. Less time in the kitchen and less dishes is always a win – win in my book!
Keto Chicken Stir Fry
Start by heating up a tablespoon of coconut oil in a large saute pan or wok. Once hot, add the chicken, ginger, and garlic and cook for 3-4 minutes, until chicken is browned. Remove chicken from pan and place onto a large plate.
Now add an additional tablespoon of coconut oil and the sesame oil to the pan. Add the onion, red bell pepper, mushrooms and broccoli. Saute the veggies for about 3 minutes. Continue tossing the veggies so that they are coated in oil.
Next, add the liquid aminos, red pepper flakes, and Brown Swerve. Mix to combine and coat the veggies. Place the chicken back into the pan and toss to thoroughly combine the meat, veggies, and sauce. Simmer for 5-6 minutes. The vegetables should still be crisp but fork tender. Season with salt and pepper to taste.
If you prefer a thicker sauce with this keto chicken stir fry, add this additional step. In a small bowl, whisk together 1/2 teaspoon xanthan gum with a tablespoon of the liquid from the pan. Add the mixture back into the pan and stir, over low heat, for 1-2 more minutes, until the sauce has thickened.
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- 🔪 Prep 10 mins
- 🔥 Cook 15 mins
- ⏱ Total 25 mins
- 🍽 Yield 4 people
Ingredients
Instructions
4 steps- In a large saute pan or wok, heat 1 tbsp of coconut oil. Once hot, add the chicken, ginger, and garlic and cook for 3-4 minutes, until chicken is browned.
- Remove chicken from pan and place onto a large plate. Add an additional Tbsp of coconut oil and the sesame oil to the pan. Add the onion, red bell pepper, mushrooms and broccoli. Saute for about 3 minutes, tossing vegetables so that they are coated in oil.
- Add the liquid aminos, red pepper flakes, and Brown Swerve. Place chicken back into the pan and toss together. Simmer for 5-6 minutes, until vegetables are still crisp but fork tender. Season with salt and pepper to taste.
- Optional Step: In a small bowl, whisk together 1/2 teaspoon xanthan gum with a tablespoon of the liquid from the pan. Add the mixture back into the pan and stir, over low heat, for 1-2 more minutes, until the sauce has thickened.
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12 Comments
Petunia
February 4, 2020 at 10:52 pmDo you cut up the chicken first?
Suzanne
February 5, 2020 at 5:57 pmyes
Sam S
February 19, 2020 at 3:19 pmKaitlyn
March 8, 2020 at 4:22 pmMade this for my mom who is on the keto diet! We loved it!
Shawna
March 29, 2020 at 9:24 pmThis was a great meal Suzanne. Thank you so much for sharing! I’ve made many recipes over the years but this is my first review. It was that great.
Shawna
March 29, 2020 at 9:26 pmI wanted to add, I am doing keto. So I am looking forward to more of your keto recipes!
Cynthia
October 2, 2020 at 8:45 amMade this last night AGAIN! Really flavorful and super quick
Dee
February 15, 2021 at 4:08 pmThis is sheer magic! Yum! Thank you so much for all you have done to help those of us who are working to be more healthy. You are a wonderful human being!
Suzanne
February 16, 2021 at 8:09 amThank you so much!
Elizabeth
March 4, 2021 at 7:11 pmMy husband and I love this recipe, and I echo Dee’s sentiments (above). This was our second time making it, and we cut the Swerve in half and added a bunch of other veggies- soooo good! Thank you, Suzanne!
NICOLA
May 27, 2021 at 9:09 amI don’t have swerve brown sugar. What can I use in place?
Suzanne
May 27, 2021 at 2:03 pmAny other keto friendly brown sugar alternative will be great.