This keto chicken stir fry recipe is loaded with tender chicken, fresh crisp vegetables, and a healthy keto stir fry sauce that is low in carbs and perfect for the whole family.
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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 keto stir fry recipe 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. 😉
The healthy stir fry sauce is super simple to make, just like the rest of the recipe!
It only takes about 30 minutes from start to finish to get this stir fry recipe on the table.
It’s Asian inspired food without all the carbs!
Ingredient Notes:
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Chicken – My family prefers white meat, but chicken thighs would also work well.
Low Carb Stir Fry Sauce – You’ll make this low carb sauce from simple but tasty ingredients! It’s really easy. You’ll need some soy sauce, chili paste, vinegar, garlic, ginger, and sugar free honey. See more below about the honey! Coconut aminos can be used as a sub for the soy sauce.
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 (which is found to be perfectly safe for humans, though toxic for pups) and has great reviews on Amazon. You can order here through my affiliate link.
Veggies – This keto chicken stir fry wouldn’t be complete without some crispy stir fried veggies! I’m using broccoli, cauliflower, and bell peppers but you could definitely switch that up and add or sub with other common stir fry veggies.
Note: We like to use red bell peppers as well as yellow and orange over the green peppers because they are a bit sweeter. The difference in carbs is pretty small but you can use just green bell peppers!
Xylitol is a natural sugar alcohol found in plants. According to the National Institute of Health, it’s found to be safe in humans and is even beneficial for dental health! It has no fructose and minimal to no impact on blood glucose. We use xylitol in our home, however it’s important to note that even the smallest amount is deadly and toxic for dogs. If you have dogs, be very careful using xylitol or choose another sugar substitute altogether.
How To Make Keto Stir Fry:
Chicken – Chop the chicken into bite sized pieces and cook in hot oil until browned and cooked through. Remove that to a plate and set it aside.
Veggies – Chop up the veggies and add them to the wok after removing the chicken. Stir fry until they are tender-crisp!
Cook – Add the chicken back to the pan with the veggies and pour in the sauce. Cook, stirring often, for about 3 minutes and then dig in! See below for serving suggestions.
Keto Stir Fry Serving Suggestions:
This low carb chicken stir fry recipe can be enjoyed just the way it is or try serving it up with some of these other dishes, toppings, and garnishes!
No rice or noodles here but that wouldn’t stop you from serving this keto chicken stir fry over a bed of cauliflower rice or zucchini noodles!
This would also be delicious served over our egg roll in a bowl.
Drizzle on some sesame oil and/or top with some sesame seeds! It’s a popular ingredient in Asian cooking and is a simple way to add flavor. Chopped green onion is another simple, popular topping for stir fry!
Try spicing things up a bit with some red pepper flakes, or a drizzle of some spicy sriracha sauce!
Recipe FAQs:
Frozen vegetables will likely work well, but we prefer the taste and texture of fresh vegetables.
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!
Sure! Stir fry is great because you can use all sorts of veggies or meats in it. Onions, green onions, and zucchini are good choices and carrots too if you only add a little to avoid the extra carbs.
Yes, this should keep in the refrigerator for about 3 to 4 days if it is well sealed in an airtight container. You can heat it back up on the stove or in the microwave.
More Asian Inspired Low Carb Recipes!
- Szechuan Green Beans
- Cauliflower Chicken Fried Rice
- Keto Lettuce Wraps
- Low Carb Bang Bang Shrimp
- Steak Stir Fry
Teriyaki Chicken Stir Fry
Ingredients
- 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
Instructions
- 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.
john dough says
there are 4 tbsp (1/4 cup) of the honey substitute in it and it’s 11g carbs per tbps so it’s 11 grams of carbs per serving of that alone since the yield is 4. This carb count seems way off.
Karly Campbell says
Hi John! We subtract the sugar alcohols to get net carbs.
Celeste says
What’s the carb count per serving? Did I miss the nutrition information somewhere? Thanks!
Karly Campbell says
Hi Celeste! There’s a nutrition card at the very bottom of the recipe card.
James says
Substituted the honey for sugar free ( stevia ) maple syrup.
Worked out really well
Terri says
If I use regular honey instead of the substitute, how much would I need to use? Thank you and have a blessed day.
Karly Campbell says
The same amount should be fine.
Karen says
do you have a sodium count for your Teriyaki Chicken Stir Fry?
Karly Campbell says
Hi Karen! It’s 964mg sodium, but if you lose low sodium soy sauce you’ll reduce that a bit. 🙂
Barb Shive says
The Soy Sauce can be substituted with liquid Aminos or Coconut Aminos at a 1:1 ratio, correct?
Karly Campbell says
Yep, that’s correct. 🙂
Cheryl says
Hello. I used half a teaspoon of stevia for the honey replacement and the result was beautiful
Karly Campbell says
Great, thanks for sharing! 🙂
Heidi Mallory says
Hello! Approximately how much is a serving size?
Karly Campbell says
One quarter of the recipe. 🙂
Rose says
I make this today.delicious….
Karly Campbell says
So glad you enjoyed!
Carolyn says
Just wondered why you use “vegetable oil” which is not keto healthy in the recipe instead of unflavored coconut oil or avocado oil?
Karly Campbell says
Because I’m not keto, I’m low carb.
Rachel says
I am so excited to try some of these recipes. My husband is picky but quite a few are things he would eat just presented in a low carb fashion.Thank you for these great recipes.
Marilyn Fontenot says
Did m going to try it but, I’m going to tweak it! I’m going to use zucchini noodles and use just a littlethe florets part of cauliflower and broccoli (no stems). F
Barb says
Whoops. No honey substitute in the cupboard. I have agave nectar. Any suggestion.
Thanks, almost on the table except….it’s not
Karly Campbell says
I don’t have any experience working with agave nectar, so I’m not sure how it’d taste. If it’s similar to honey it should work fine, but will really increase the carb count on this one.
Barb says
Thank you for your response. I ended up using stevia. Tasted great. Thank you!
Carrie B says
Looks delicious! What do you recommend as a honey substitute?
Karly Campbell says
I use Nature’s Hollow. There is a link in the blog post where you can order on Amazon, but you can also find in most grocery stores. 🙂
Elijah He says
I believe that avoiding refined foods would be the first step in order to lose weight. They could taste excellent, but highly processed foods have got very little vitamins and minerals, making you consume more only to have enough electricity to get with the day. Should you be constantly ingesting these foods, transferring to grain and other complex carbohydrates will let you have more vitality while feeding on less. Good blog post.
Barbara says
Can,t wait to try these recipes
Karla O'Gorman says
Do you happen to have the dietary information for the Sausage Egg Roll in a Bowl and Teriyaki Chicken Stir Fry recipes. That is very helpful information. These sound like fantastic recipes and I am looking forward to trying them! Thank you for you help!
Karly Campbell says
Hi Karla! Just updated the recipe with nutrition info. Thanks for the reminder!
Melba Bradley says
Enjoying your recipes. Please continue your post. Thank you.
Karly Campbell says
Thanks, Melba!
Misty says
What type of vinegar do you use? I love your new low carb blog btw and plan to try every recipe you have posted! ☺️
Karly Campbell says
Oh, thank you, Misty! 🙂
I use white distilled vinegar, but I think rice wine vinegar would work well too. 🙂
Maria Nino says
I can’t get chili paste where I live. Is there a substitute for it?
Karly Campbell says
Sriracha works great! I prefer chili paste because it doesn’t have as strong of a garlic flavor, but sriracha is a great sub. 🙂
Piney Helmuth says
Do you mean to have minced ginger twice? 🙂
Karly Campbell says
Whoops! No, I didn’t! I’ll get that updated. 🙂
Piney Helmuth says
This looks great, even without the added ginger. 🙂 Thank you for the great recipes!