Go Back
–+ servings
This flavorful keto chicken stir fry recipe is packed full of crisp, tender veggies.
Print Recipe
4.15 from 21 votes

Low Carb Chicken and Veggie Stir Fry

Prep Time10 mins
Cook Time15 mins
Servings: 4 people
Calories: 267kcal

Ingredients

  • 2 tbsp coconut oil separated
  • 1 lbs boneless skinless chicken thighs cut into bite sized cubes
  • 1 tbsp fresh ginger minced or grated
  • 1 clove garlic minced
  • 1 tbsp sesame oil
  • 1 small onion diced
  • 1/2 red bell pepper diced
  • 2 cups mushrooms sliced
  • 3 cups broccoli florets
  • 1/3 cup liquid aminos
  • 1 tsp red pepper flakes
  • 2 tbsp Brown Swerve
  • salt/pepper to taste
  • chopped green onion optional, for garnish
  • 1/2 tsp xanthan gum optional

Instructions

  • 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.

Nutrition

Serving: 1heaping cup | Calories: 267kcal | Total Carbs: 13g | Protein: 26g | Fat: 15g | Fiber: 3g | Net Carbs: 4g | Sugar Alcohols: 6g