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.