Enjoy a quick, healthy, and keto-friendly meal with this delicious stir fry recipe. Packed with tender chicken, fresh vegetables, and a savory low-carb sauce, this dish is a perfect combination of flavor and nutrition. Whether you’re following a ketogenic lifestyle or just looking for a light, satisfying dinner option, this recipe has you covered. Ready in just 30 minutes, it’s the ultimate weeknight meal for busy schedules!
Ingredients:
- 1 pound chicken breast, chopped
- 1 tablespoon almond flour or coconut flour (for coating)
- 1 tablespoon oil (avocado or olive oil recommended)
- 2 cloves garlic, minced
- 1/2 inch ginger, minced
- 1 small onion, chopped
- 1 head broccoli, chopped
- 1 large bell pepper, chopped
- 1 batch keto stir fry sauce (store-bought or homemade)
- 1 teaspoon sesame oil
- 2 tablespoons chili sauce (optional, for heat)
Instructions:
- Prep the Chicken : Coat the chopped chicken breast with almond flour or coconut flour. This helps give the chicken a light crust and enhances the stir fry texture. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken and set aside.
- Cook the Vegetables : In the same skillet, add a little more oil if needed, and sauté the minced garlic and ginger for 30 seconds until fragrant. Add the chopped onion, broccoli, and bell pepper to the skillet. Stir fry for 4–5 minutes until the vegetables are tender yet still crisp.
- Make the Sauce : If making your own keto stir fry sauce, combine soy sauce or tamari, rice vinegar, a low-carb sweetener, and water in a bowl. Add the sauce to the skillet with the vegetables, along with the cooked chicken. Stir in the sesame oil and chili sauce (if desired) for an extra kick of heat.
- Combine and Serve : Toss everything together in the skillet, ensuring the sauce coats the chicken and vegetables evenly. Cook for another 2–3 minutes until the sauce thickens slightly. Serve hot as is, or over cauliflower rice for a complete keto-friendly meal.
Conclusion:
This Keto Stir Fry is a versatile and satisfying dish that fits perfectly into a low-carb lifestyle. With tender chicken, vibrant vegetables, and a delicious sauce, it’s a quick and healthy dinner that you can easily customize to your taste. Serve it for lunch or dinner and enjoy a flavorful, guilt-free meal!
Keto Stir Fry: A Quick and Healthy Low-Carb Recipe
A flavorful Keto Stir Fry featuring tender chicken,crisp vegetables, and a savory low-carb sauce. Perfect for a quick and healthydinner option.
Ingredients
- 1 pound chicken breast chopped
- 1 tablespoon almond flour or coconut flour for coating
- 1 tablespoon oil avocado or olive oil recommended
- 2 cloves garlic minced
- 1/2 inch ginger minced
- 1 small onion chopped
- 1 head broccoli chopped
- 1 large bell pepper chopped
- 1 batch keto stir fry sauce store-bought or homemade
- 1 teaspoon sesame oil
- 2 tablespoons chili sauce optional, for heat
Instructions
- Prep the Chicken : Coat the chopped chicken breast with almond flour or coconut flour. This helps give the chicken a light crust and enhances the stir fry texture. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken and set aside.
- Cook the Vegetables : In the same skillet, add a little more oil if needed, and sauté the minced garlic and ginger for 30 seconds until fragrant. Add the chopped onion, broccoli, and bell pepper to the skillet. Stir fry for 4–5 minutes until the vegetables are tender yet still crisp.
- Make the Sauce : If making your own keto stir fry sauce, combine soy sauce or tamari, rice vinegar, a low-carb sweetener, and water in a bowl. Add the sauce to the skillet with the vegetables, along with the cooked chicken. Stir in the sesame oil and chili sauce (if desired) for an extra kick of heat.
- Combine and Serve : Toss everything together in the skillet, ensuring the sauce coats the chicken and vegetables evenly. Cook for another 2–3 minutes until the sauce thickens slightly. Serve hot as is, or over cauliflower rice for a complete keto-friendly meal.
