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.
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.
sheila wright says
Karly
from and OLD GAL low carber for over 10 years, I say… YOUR RECIPES ARE TOP NOTCH.. keep on keepin on girl…. I love your recipes.. thank you for all you do..
have a super week
Karly Campbell says
Thank you so much, Sheila! Appreciate that!
Julie says
May I please ask, what can I use instead of honey substitute? Maybe swerve brown? And if so, how much?
Thank you for all you do!
Karly Campbell says
Hi Julie! We link to it in the blog post and in the recipe card. I haven’t tried Swerve brown, but that would probably work as well to add sweetness. Maybe add a splash of water to thin the sauce.
Julie says
Thank you so much for replying!!!
Abs says
Chili Paste& then swapping it for another unknown: sriracha. Where has common sense gone?
Karly Campbell says
I’m not sure what you mean about common sense, Abs. Sriracha is a pretty common hot sauce, found in the Asian section of the grocery store, if you’re saying that you don’t know what it is. Also called Rooster sauce. 🙂
Abs says
Wow, the sugar alcohols. Forgot all the science in this!