Keto Chicken Stir Fry (Low Carb) - My Adventure to Fit

Keto Chicken Stir Fry (Low Carb)


For the Chicken:

  • 1 pound chicken breasts, cut into thin slices
  • 2 tbsp olive oil
  • 1/2 cup onion, diced
  • 1/2 red bell pepper, chopped
  • 2 cups fresh broccoli florets
  • 1/2 tsp red pepper flakes
  • 2 tsp sesame oil
  • 1 cup mushrooms (optional)

For the Sauce:

  • 4 tbsp coconut aminos or GF soy sauce
  • 2 garlic cloves, minced
  • 1-inch ginger, grated
  • 1 tbsp white wine vinegar
  • Mild, all purpose seasoning, for added taste


  1. In a bowl add all the sauce ingredients and combine well. Add in the chicken pieces and mix until well coated. Keep in the refrigerator and let it marinate for at least 30 minutes.
  2. Heat a large wok or pan over medium heat. Add olive oil and once hot, add in the chopped onions and saute for 2-3 minutes until soft.
  3. Add the broccoli florets and chopped bell peppers and cook for 2-3 minutes until tender and little crispy.
  4. Reduce heat to low and remove the vegetables from the wok and set aside in a bowl and cover to keep warm.
  5. Add little more oil to the pan and add drained chicken (reserve the marinade, we will use it later) and cook the chicken on high heat until fully cooked for about 3-4 minutes per side.
  6. Add the sauteed vegetables and the reserved marinade, red pepper flakes, sesame oil, mushrooms and cook for 3-5 minutes or until the chicken and vegetables fully mixed and the mushrooms are cooked.
  7. Serve hot with cauliflower rice or shredded cabbage. Enjoy!


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