If you are craving for an easy weeknight meal, this keto chicken stir fry with vegetables is one perfect recipe for you.
Various different vegetables and seasonings in this dish bring so much freshness and lightness to the recipe and also makes this stir fry one perfect easy meal to prepare in just under 20 minutes.
It’s super easy to be put together with just the perfect amount of veggies and chicken this is perfect for those who love meal prepping. This recipe is proof that cooking can be fun and easy.
There are many other vegetables that you can add in this chicken recipe, but I found that bell pepper, asparagus, broccoli, and white mushrooms are the perfect combination that goes really well with chicken.
Additional seasonings, like chili flakes, ginger, garlic, and sesame seeds make the flavors marry and create one perfect food combination that will satisfy even the pickiest eaters.
The dish itself is super healthy and it represents a great source of proteins, and most importantly it is low in carbohydrates and that makes this dish super keto friendly. Dig in, in this deliciousness.
How to Make Low Carb Chicken Stir Fry with Vegetables
Place a pan on medium heat and melt coconut oil. Add in the diced chicken and let it cook for 5 minutes, or until completely cooked through. Remove the chicken on a plate aside.
Melt and heat additional coconut oil in the same pan and cook bell pepper, asparagus, broccoli, and diced mushrooms. Cook until tender and starts to crisp up.
Add in the cooked chicken in the same pan and add seasonings: garlic, ginger and chili flakes and cook for one more minute.
With constant stirring add in the coconut aminos and cook for 2 more minutes or until the liquid evaporates.
Serve the stir fry in a bowl with sesame seeds on top.
Related:
- Keto Beef Spinach and Shirataki Noodles Stir Fry
- Keto Beef and Broccoli Stir Fry
- Keto General Tso’s Chicken with Cauliflower Rice
- Low Carb Sesame Chicken
- Cashew chicken
Keto Chicken and Vegetables Stir Fry
Ingredients
- 10 oz chicken breast diced
- ½ bell pepper cut into chunks
- 4 green asparagus spears trimmed and sliced
- 4 white mushrooms quartered
- 3 oz broccoli florets
- ½ tsp fresh ginger grated
- 1 clove garlic minced
- ½ tsp chilli flakes
- 1 ½ tbsp coconut aminos
- 2 tbsp coconut oil divided
- 1 tsp sesame seeds
Instructions
- Add a tablespoon of coconut oil to the pan and heat to medium hot, add diced chicken and cook for 5 minutes or until done. Set aside.
- In the same pan heat remaining coconut oil, add bell pepper, asparagus, broccoli and mushrooms and cook until crisp tender.
- Return chicken to the pan, add ginger, garlic and chilli flakes and cook 1 minute.
- Add coconut aminos and cook for 2 minutes more to evaporate the liquid.
- Transfer to a bowl and serve sprinkled with sesame seeds.
Video
Nutrition/Macros
FAQ and Cooking Tips
Which vegetables are best for a keto stir fry?
For a keto stir-fry, the best low net carbs vegetables are bell peppers, zucchini, broccoli, asparagus, cauliflower and spinach. You can add some mushrooms in for extra flavors and nutrition.
Do you cook chicken or vegetables first in stir fry?
In stir-fry, cook the chicken first until it’s nearly done, then remove it from the pan. Next, cook the vegetables, and finally, add the chicken back into the pan with the vegetables to finish cooking. This ensures that both the chicken and vegetables are perfectly cooked without either being overdone.
How to reheat chicken stir fry with vegetables
To reheat chicken stir fry with vegetables, you can use either a skillet or a microwave. For the skillet method, heat a little oil over medium heat, add the stir fry, and cook until heated through, stirring frequently. For the microwave, place the stir fry in a microwave-safe dish, cover with a microwave-safe lid or damp paper towel, and heat on high for 1-2 minutes, stirring halfway through to ensure even heating.
