This keto 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 whole family.
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 chicken 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. 😉
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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!
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 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.
u003culu003ern tu003cliu003eThe healthy stir fry sauce is super simple to make, just like the rest of the recipe!u003c/liu003ern tu003cliu003eIt only takes about 30 minutes from start to finish to get this stir fry recipe on the table.u003c/liu003ern tu003cliu003eIt’s Asian inspired food without all the carbs!u003c/liu003ernu003c/ulu003e
u003cimg class=u0022aligncenter size-full wp-image-14959u0022 src=u0022https://thatlowcarblife.com/wp-content/uploads/2018/02/chicken.jpgu0022 alt=u0022chicken cooking in skillet.u0022 width=u00221200u0022 height=u0022801u0022 data-pin-nopin=u0022trueu0022 /u003ernu003culu003ern tu003cliu003eu003cstrongu003eChicken – u003c/strongu003eChop 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. u003cimg class=u0022aligncenter size-full wp-image-14969u0022 src=u0022https://thatlowcarblife.com/wp-content/uploads/2018/02/veggies.jpgu0022 alt=u0022veggies in skillet.u0022 width=u00221200u0022 height=u0022801u0022 data-pin-nopin=u0022trueu0022 /u003eu003c/liu003ern tu003cliu003eu003cstrongu003eVeggies – u003c/strongu003eChop up the veggies and add them to the wok after removing the chicken. Stir fry until they are tender-crisp! u003cimg class=u0022aligncenter size-full wp-image-14967u0022 src=u0022https://thatlowcarblife.com/wp-content/uploads/2018/02/sauce.jpgu0022 alt=u0022low carb stir fry sauce in small bowl.u0022 width=u00221200u0022 height=u0022801u0022 data-pin-nopin=u0022trueu0022 /u003eu003c/liu003ern tu003cliu003eu003cstrongu003eSauce – u003c/strongu003eYou’ll stir together the soy sauce, vinegar, honey substitute, garlic, ginger, and chili paste. Simple and flavorful!u003c/liu003ern tu003cliu003eu003cstrongu003eCook – u003c/strongu003eAdd 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!u003c/liu003ernu003c/ulu003e
Xylitol is a natural sugar alcohol found in plants. 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.
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 are a good choice, and carrots too if you only add a little to avoid the extra carbs.
Yes, this should keep in the fridge for about 3 to 4 days if it is well sealed. 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
- Keto Egg Roll In A Bowl
- Low Carb Bang Bang Shrimp
- Steak Stir Fry
Teriyaki Chicken Stir Fry
- 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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