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top view of a bowl of low carb chicken stir fry

Keto Chicken Stir Fry

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 275kcal

Ingredients

Sauce

Stir Fry

  • 2 Tablespoons Sesame Oil dark, divided
  • 3 Pounds Chicken Breast skinless + boneless. Thinly sliced*
  • 3 Cups Broccoli
  • 1 Bell Pepper sliced
  • 1 Teaspoon Kosher Salt

Serving Suggestions

  • Cauliflower Rice
  • Green Onions sliced
  • Roasted Peanuts chopped
  • Sesame Seeds

Instructions

  • In a large bowl, whisk sauce ingredients together until smooth.
  • Place chicken breast (3 Pounds) in sauce, and toss to coat. Place in the fridge for 15 minutes while you prep the veggies.
  • Heat oil (1 tablespoon) in a large skillet.
  • Once shimmering, add broccoli (3 cups) and sliced bell pepper (1). Cook until veggies begin to soften (about 5 minutes).
  • Remove veggies from the pan and set aside.
  • Heat remaining oil in the skillet.
  • Remove chicken from the marinade, and cook on medium-high heat for 2-3 minutes on each side. The inside should be slightly pink still, and the outside should be seared.
  • Add veggies back to the pan, along with the sauce from the marinade.
  • Bring the sauce to a boil.
  • Cook meat and veggies in the sauce until the chicken is cooked through (no longer pink in the center), and the veggies are tender. (About 5-7 minutes depending on the heat in your pan).
  • Serve over cauliflower rice, with sliced green onions, peanuts, and sesame seeds. Enjoy!

Notes

  • Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste. 
  • Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
  • Cut chicken as thinly as possible. You can freeze the chicken for around 10 to 15 minutes before cutting for an easier cut.

Nutrition

Calories: 275kcal | Carbohydrates: 11g | Protein: 42g | Fat: 8g | Cholesterol: 109mg | Fiber: 3g | Net Carbs: 8g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com