Keto Chicken Stir Fry

5 from 1 reviews

A low carb chicken stir fry recipe your whole family will love. With crispy chicken, fresh vegetables, and a sweet sesame sauce – what’s not to love? Add this easy weeknight meal that’s packed with healthy fats, satiating protein and nutrient dense veggies to your keto meal plan.




  • 1.5 pounds chicken breasts or thighs, cubed
  • Broccoli, chopped – 1 cup chopped
  • Green onions, 1/2 cup chopped
  • Medium red bell pepper and green bell pepper, 1/2 each
  • Medium sweet onion, 1/2 sliced
  • Zucchini, 1/2 sliced
  • 3 tbsp sesame oil
  • 1/2 cup coconut aminos
  • 1 tbsp fresh ginger (or 2 tsp minced)
  • 2 tsp minced garlic


Prep Work:

  • Combine coconut aminos, ginger and minced garlic in a small bowl and set aside. Use 1/2 for the marinade and half for the stir fry sauce.
  • Slice chicken into 1/2 inch strips and add to a bowl.
  • Pour 1/2 of the sauce on top of the chicken. Mix together so the sauce covers all of the chicken. Allow to marinate on the counter for 20 minutes.
  • While the chicken marinates, chop, dice, and slice low carb vegetables.

Cook the Stir Fry:

  • Place an empty skillet or wok on the stove and turn to medium-high heat. Add 1 tbsp sesame oil. Spread the oil so it covers the bottom of the pan.
  • Once the oil is hot, add in the onions. Allow them to soften for 1-2 minutes. Then add in the remaining vegetables, except the green onions. Cook the remaining vegetables until crispy, which should take 3-5 minutes.
  • After the veggies are cooked to your desired crispness, add to a plate and set aside.
  • Turn the heat up to high to allow the skillet to get very hot. Then add 2 tbsp sesame oil and spread the oil across the entire pan.
  • Drain the marinade and discard. Then add the chicken in a single layer into the hot skillet. Leave room between each piece to allow the chicken to brown.
  • Cook until the chicken is brown, which is approximately 2 minutes per side. Flip and cook chicken until fully cooked in the middle and crispy on the outside.

Combine the Stir Fry:

  • Once chicken is fully cooked on both sides, turn the heat down to low and add the crisp vegetables on top. Then add the green onions. Pour the remaining stir fry sauce on top to cover all of the ingredients.
  • Stir the ingredients together over low heat for 2-3 minutes.
  • Remove from heat and serve.


  • Be sure to leave room in between the chicken so it doesn’t steam. Work in batches if you cannot add the meat in a single layer without a little room.
  • If your pan burns at the end of the first batch of meat, start with a fresh skillet so the second batch doesn’t burn. You may need to add a little more oil to avoid this.
  • Cook extra since this is an easy meal to heat up as leftovers throughout the week.
  • To save time, chop veggies ahead of time and store in green containers in the fridge. You can chop the chicken ahead of time too.
  • Since chicken cooks best at room temp, allow it to marinate on the counter. Don’t let it sit out longer than 30 minutes for food safety reasons.


Keywords: Keto Stir Fry Recipe, Low Carb Chicken Stir Fry Recipes, Ginger Chicken Stir Fry