Packed with low carb vegetables and drenched in a keto friendly sauce, this Keto Chicken Stir Fry is sweet, salty and can be on the table in under 30 minutes! Serve by itself or alongside cauliflower rice or zucchini noodles.

Cast iron skillet filled with Keto Chicken Stir Fry, ready to be served.

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This post was originally published on May 29, 2018 and has since been updated to a low carb version.

Is there anything better than a skillet full of perfectly fried chicken and veggies that has been drenched in a flavourful, sweet and salty sauce? I can’t think of much! Added to that, this Keto Chicken Stir Fry can be made in under 30 minutes. This Keto Stir Fry is a perfect weeknight dinner for my family; I hope you love it as well!

Why it works

It’s so yummy! This Keto Stir Fry is packed with flavour that is deliciously sweet and salty.
Fast and easy – ready in under 30 minutes, this is a great meal for busy weeknights.
Make it your own by swapping out the vegetables for your favourites!

Ingredients

Chicken thighs – I prefer to use chicken thighs in this Keto Stir Fry, but they can be swapped for breast if you prefer. I only buy boneless chicken thighs when they are on sale (because I’m cheap!); You can easily remove the skin and bone yourself. Never done it before? Check out this video to learn how!

Soy sauce – Strict keto? Replace the soy sauce with coconut aminos.

Golden monk fruit sweetener – My favourite brand to use is Lakanto’s Golden Monk Fruit Sweetener! If you can’t find it, Sukrin Gold Sweetener is a good alternative. They are both brown sugar replacements!

Xanthan gum – We use xanthan gum to thicken the keto stir fry sauce. It can be skipped if you don’t have any, though your sauce will be very thin.

How to make a Keto Chicken Stir Fry

Heat a wok or skillet on medium high with 2 tbsp avocado oil. Chop the chicken thighs into bite sized pieces and add to the skillet once the oil is hot. Cook until the chicken has reached an internal temperature of 165°, then remove and set aside.

Cast iron wok filled with seared chicken thigh pieces.

While the chicken is cooking, prep the veggies. Slice up the red pepper, bok choy and onion, chop the cauliflower and broccoli into bite sized pieces, then peel and mince the garlic and ginger.

Once the chicken has been removed from the hot skillet, add an additional 1 tbsp of avocado oil if needed. Toss in the onion, red pepper, cauliflower, broccoli, ginger and garlic. Fry until the veggies are vibrant and soft, then toss in the chicken and bok choy.

Cast iron wok filled with fried veggies.

Whisk sesame oil with the xanthan gum, then mix in the remaining sauce ingredients. Pour into the hot skillet, allow it to come to a simmer, then serve hot.

Expert Tips

Make sure the hot is nice and hot before adding the chicken, then allow it to fry for a couple of minutes before stirring the chicken around. This will give it time to sear properly so that it won’t stick to the bottom of the skillet.
Use a digital meat thermometer to ensure the chicken has cooked to the correct temperature. We don’t want to make anyone sick!
Be sure to prep the veggies while the chicken is cooking so that this Keto Chicken Stir Fry can be ready as quick as possible.
Hate mincing garlic? Me too! I like to use a Garlic Press to avoid the whole situation!
We fry the veggies on medium high, for a short amount of time, to give them a delicious fried flavour and texture.

What to serve with Keto Stir Fry

Here are some other keto dinners that can be ready in 30 minutes or less:

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