This chicken stir fry recipe is loaded with tender chicken, fresh crisp vegetables, and a healthy stir fry sauce that is low in carbs and perfect for the keto diet.
I don’t know about you, but we love Asian food in our house.
Ordering in can be such a life-saver on busy weeknights, and Asian food in my area tends to be pretty budget friendly.
Of course, if you’re following a low carb diet, Asian food from a take out joint is likely to break the bank in terms of your carb count.
I’ve more or less given up on eating at Asian restaurants while watching my carbs. Everything is SO full of sugar. I mean, it’s delicious, but is it worth it?
Not for me!
I’ve taken to creating low carb Asian food at home. (Full disclosure – I’m a white girl living in the middle of a cornfield in central Illinois. This Asian food is inspired by the restaurants I’ve been to, and I don’t claim my ethnic recipes are authentic. They’re totally delicious, though. 😉
Anyway, this stir fry chicken is loaded with fresh vegetables instead of noodles. I bet you won’t even miss the noodles when you taste all the flavors going on in this quick dish!
I went for a Teriyaki chicken stir fry vibe here. Packed with flavor, but low on carbs. This is definitely a kid friendly recipe, especially since they can easily pick around the veggies they find offensive. 😉
Why we love this chicken and vegetable stir fry:
The healthy stir fry sauce is super simple to make! You’ll chop up some chicken breasts and cook them in a bit of oil.
While the chicken cooks, dice up your favorite vegetables. We’re using bell peppers (any color works, though green have the fewest carbs), broccoli, and cauliflower. Onions make a great addition as well.
It only takes 30 minutes from start to finish to get this stir fry recipe on the table.
Special Tools and Ingredients Needed For This Chicken Stir Fry Recipe:
Sugar Free Honey Substitute: I like using Nature’s Hollow Sugar Free Honey Substitute for cooking. It’s a bit sticky and works like honey to thicken up and sweeten our healthy stir fry sauce. It’s made with xylitol and has great reviews on Amazon. You can order here through my affiliate link.
Wok: A wok definitely isn’t necessary to make this recipe – you can fry it all up in a large skillet. But, we LOVE our wok and use it anytime we make Asian food. It really makes stir-frying easier and is just a great thing to have on hand if you make Asian food often. This is the wok we use, and again that’s an affiliate link. 🙂
More recipes you might like:
- 1 pound boneless skinless chicken breasts
- 2 tablespoons vegetable oil, divided
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 2 cups chopped bell peppers
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1/4 cup honey substitute
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon chili paste
- Heat a large skillet or wok over medium high heat. Add one tablespoon of vegetable oil to the skillet to heat.
- Dice the chicken and add to the skillet. Cook, stirring often, about 6 minutes or until cooked through. Remove to a plate and set aside.
- Add another tablespoon of oil to the skillet. Stir in the peppers, broccoli, and cauliflower and let cook for 5 minutes or until tender-crisp, stirring often.
- Stir together soy sauce, vinegar, honey, garlic, ginger, and chili paste in a small bowl. Add to pan and stir to coat. Cook 3 minutes, stirring often.
- Return chicken to the pan and cook for 2 minutes while stirring.
- Serve immediately.
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Amount Per Serving: Calories: 271 Total Fat: 10g Carbohydrates: 9g Fiber: 4g Protein: 24g