I make this keto chicken stir fry on nights when I want real food, fast, and without a sink full of dishes waiting for me. It started as a fridge-cleanout meal, and it quickly turned into one of those recipes I keep coming back to.
It has that cozy takeout-style flavor, but it stays light and clean. The sauce clings just enough, the veggies stay crisp, and the chicken actually tastes like chicken, not filler.
I love how flexible it is. Some nights I follow it closely, other nights I swap veggies or tweak the sauce, and it still works. That kind of reliability matters.
If you cook keto even a little, this one earns its spot in the regular rotation.
Why This Keto Chicken Stir Fry Works So Well
The flavors are bold without being heavy. Garlic, sesame oil, and coconut aminos give you depth, but nothing overwhelms the dish.
It also respects your time. One pan, simple prep, and dinner is ready before hunger turns into bad decisions.
Most importantly, it doesn’t feel like a compromise. You’re not missing rice, sugar, or soy sauce here. It just tastes right.
Ingredients Needed for the Recipe
- Olive oil – Used for sautéing and building flavor right from the start.
- Boneless skinless chicken breast – The main protein, cut into bite-sized pieces for quick cooking.
- Sea salt – Brings out the natural flavors of the chicken and vegetables.
- Black pepper – Adds gentle heat and balance.
- Garlic – Gives the stir fry its signature savory base.
- Broccoli florets – Adds crunch and soaks up the sauce beautifully.
- Red bell pepper – Brings color and a slight sweetness without carbs.
- Chicken bone broth – Used to deglaze the pan and add depth.
- Cauliflower rice – Replaces traditional rice while keeping the dish filling.
- Coconut aminos – A keto-friendly alternative to soy sauce.
- Toasted sesame oil – Adds that familiar takeout-style finish.
- Green onions – Optional, but great for a fresh final touch.
Ingredient Swaps That Still Work
I’ve made this with chicken thighs when I wanted something juicier, and they’re excellent. They handle high heat well and stay tender.
Vegetables are flexible too. Zucchini, mushrooms, snap peas, or even shredded cabbage slide right in without breaking the recipe.
If you’re out of olive oil, avocado oil works just as well. Neutral oils keep the flavors clean.
How to make Keto Chicken Stir Fry?
Step 1 – Sear the Chicken
Heat olive oil in a large pan over medium-high heat until it shimmers. Add the chicken pieces in a single layer.
Season with salt and pepper, then let them sit undisturbed until golden. Flip once and cook until just barely done.
Step 2 – Set the Chicken Aside
Remove the chicken from the pan and place it on a plate. Cover it loosely to keep it warm.
This step keeps the chicken juicy and prevents overcooking later.
Step 3 – Build the Flavor Base
Add more oil to the pan, then stir in the minced garlic. Cook just until fragrant.
You’re not browning here. You’re waking the garlic up.
Step 4 – Cook the Vegetables
Add the broccoli and bell peppers to the pan. Stir fry until the colors brighten and the edges soften.
They should still have a little bite. Mushy veggies don’t belong here.
Step 5 – Deglaze and Simmer
Pour in the chicken bone broth and scrape the bottom of the pan. All those browned bits matter.
Cover and let it simmer until the broccoli reaches your preferred tenderness.
Step 6 – Create the Sauce
Add the coconut aminos and scrape again. This is where the sauce really comes together.
Taste here and adjust seasoning if needed.
Step 7 – Bring Everything Together
Return the chicken to the pan and add the cauliflower rice. Turn the heat back up.
Stir fry until everything is hot, the cauliflower is tender, and excess moisture cooks off.
Step 8 – Finish and Serve
Remove the pan from heat and drizzle in the toasted sesame oil. Toss gently.
Top with green onions if you like, and serve immediately.
Tips
- Prep all ingredients before heating the pan. Stir fry moves fast.
- Don’t overcrowd the chicken or it won’t brown properly.
- Frozen cauliflower rice works, but cook off extra moisture.
- Always scrape the pan when adding liquid. That’s flavor.
- Add red pepper flakes if you like a little heat.
Serving Ideas That Keep It Interesting
I usually eat this straight from a bowl, but it also works well wrapped in butter lettuce. The crunch is a nice contrast.
Sometimes I top it with a fried egg for extra richness. It turns dinner into something a little special.
If you’re serving family, this pairs well with a simple cucumber salad on the side.
Storage and Reheating
Leftovers keep well in the fridge for three to four days. Store them in a sealed container.
For reheating, I prefer a skillet over the microwave. It keeps the chicken tender and the veggies from going limp.
You can freeze it, but I don’t do it often. Fresh texture is part of what makes this dish shine.
Why I Keep Coming Back to This Recipe
This keto chicken stir fry never feels boring. Even when I’ve made it a dozen times, it still hits the spot.
It adapts to what I have, respects my time, and actually satisfies hunger. That’s not always easy to find.
If you’re looking for a dependable keto dinner that doesn’t feel like diet food, this one delivers.
Keto Chicken Stir Fry Recipe
Description
This keto chicken stir fry is a fast, flavorful one-pan dinner ready in about 20 minutes. Tender chicken, crisp-tender veggies, and cauliflower rice come together with a savory umami sauce made with coconut aminos and toasted sesame oil. It's low carb, paleo-friendly, and perfect for busy weeknights when you need something satisfying without the sugar and carbs of takeout.
ingredients
Instructions
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Heat 2 tablespoons olive oil in a large skillet or wok over medium-high heat. Add chicken pieces, season with salt and pepper, and cook for 4-5 minutes, flipping once, until golden and just barely cooked through.
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Remove chicken from the pan, set aside, and cover to keep warm.
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Add the remaining 2 tablespoons olive oil to the pan. Add minced garlic and sauté for about 1 minute until fragrant.
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Add broccoli and bell peppers. Stir fry for 3-4 minutes until broccoli turns bright green and peppers start to soften.
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Add bone broth and scrape the bottom of the pan to deglaze. Reduce heat to medium, cover with a lid, and cook for 3-5 minutes until broccoli is crisp-tender.
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Add coconut aminos to the pan, scraping the bottom to deglaze again. Return chicken to the pan, add cauliflower rice, and increase heat to medium-high. Stir fry for 3-4 minutes until cauliflower is soft but not mushy, liquid evaporates, and chicken is completely cooked through.
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Remove from heat. Stir in toasted sesame oil. Adjust salt and pepper to taste if needed. Top with green onions if desired.
Nutrition Facts
Servings 4
Serving Size 1 1/2 cups
- Amount Per Serving
- Calories 295kcal
- % Daily Value *
- Total Fat 18gg28%
- Saturated Fat 4gg20%
- Trans Fat 0gg
- Cholesterol 85mgmg29%
- Sodium 520mgmg22%
- Potassium 680mgmg20%
- Total Carbohydrate 13gg5%
- Dietary Fiber 4gg16%
- Sugars 6gg
- Protein 27gg54%
- Calcium 5% mg
- Iron 10% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Prep ahead: Chop all veggies and chicken before you start—stir fry moves fast!
- Get a good sear: Don't move the chicken too much; let it brown for maximum flavor.
- Frozen veggies work: You can use frozen broccoli or cauliflower rice—just adjust cook time slightly.
- Deglazing = flavor: Scrape up those browned bits when adding broth and coconut aminos.
- Want it sweeter? Whisk 1-2 tbsp powdered monk fruit-allulose blend with coconut aminos for a touch of sweetness, still keto-friendly.
Frequently Asked Questions
Can I use frozen cauliflower rice?
Yes! Frozen cauliflower rice works great and actually saves prep time. No need to thaw—just add it straight to the pan. It may release a bit more moisture, so cook an extra minute to evaporate liquid.
What can I substitute for coconut aminos?
If you're not avoiding soy, you can use tamari or regular soy sauce (note: soy sauce has more sodium and isn't gluten-free). For a paleo option, coconut aminos are ideal.
How do I store leftovers?
Store in an airtight container in the fridge for 3-4 days. Reheat in a skillet over medium heat to keep the chicken juicy, or microwave until hot. Freezing is possible for 2-3 months, but veggies may become softer upon reheating.
Can I add other veggies?
Absolutely! Mushrooms, snap peas, zucchini, or shredded cabbage all work well. Just keep pieces similar in size for even cooking.