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Low Carb Vegetable And Chicken Stir Fry Keto Recipe

This keto stir fry recipe becomes a go-to for an easy weeknight meal, loaded with fresh low-carb vegetables and sliced chicken, all brought together in a delicious stir fry sauce in just 10 minutes.

Keto Stir Fry Recipe

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Why this keto stir fry recipe is your go-to weeknight meal:

  • Quick to make: Ready in 10 minutes.
  • Customizable: Use any veggies or protein you have.
  • Meal prep friendly: Perfect for preparing lunches in advance.

Ingredients

For the stir fry:

  • Chicken: Skinless breast or thigh. The recipe prefers breast for this stir fry.
  • Coconut flour or almond flour: Optional to coat the chicken lightly.
  • Oil: Any high smoke point oil, except sesame oil.
  • Garlic: Essential for the stir-fry flavor.
  • Onion: Finely chopped or sliced.
  • Broccoli: Fresh, not frozen.
  • Bell peppers: Any color, as their carb content is similar.

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For the stir fry sauce:

  • Keto stir fry sauce: A homemade stir fry sauce is recommended.
  • Sesame oil: Just a drop for flavoring.
  • Chili paste: Optional for heat, ensure it's sugar-free.

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Instructions

  1. Prepare the chicken: Coat the chicken breast pieces in coconut flour or almond flour.
  2. Cook the chicken: Stir fry the chicken until no longer pink in the middle, then set aside.
  3. Cook the vegetables: Stir fry the vegetables until they are tender yet crisp.
  4. Combine and cook: Add the chicken back into the pan with the vegetables, pour in the stir fry sauce, and cook everything together for an additional 5 minutes until the sauce has thickened and is bubbling.

Flavor Variations

You can keep the stir fry low carb while varying it with:

  • Proteins: Shrimp, beef, pork fillet, or tofu.
  • Vegetables: Green beans, mushrooms, zucchini, and Chinese broccoli or bok choy.
  • Spices: Cayenne pepper, Chinese five spice, and black pepper.
  • Nuts and seeds: Raw cashews, almonds, chopped peanuts, or sesame seeds.

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Storing and Reheating Instructions

  • To store: Refrigerate covered for up to one week.
  • To freeze: Freeze in a shallow container for up to 2 months. Thaw to room temperature before reheating.
  • To reheat: Use the microwave for 30-seconds or reheat in a non-stick pan until warm.

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