This keto stir fry recipe becomes a go-to for an easy weeknight meal, loaded with fresh low-carb vegetables and sliced chicken, all brought together in a delicious stir fry sauce in just 10 minutes.
Keto Stir Fry Recipe
Why this keto stir fry recipe is your go-to weeknight meal:
- Quick to make: Ready in 10 minutes.
- Customizable: Use any veggies or protein you have.
- Meal prep friendly: Perfect for preparing lunches in advance.
Ingredients
For the stir fry:
- Chicken: Skinless breast or thigh. The recipe prefers breast for this stir fry.
- Coconut flour or almond flour: Optional to coat the chicken lightly.
- Oil: Any high smoke point oil, except sesame oil.
- Garlic: Essential for the stir-fry flavor.
- Onion: Finely chopped or sliced.
- Broccoli: Fresh, not frozen.
- Bell peppers: Any color, as their carb content is similar.
For the stir fry sauce:
- Keto stir fry sauce: A homemade stir fry sauce is recommended.
- Sesame oil: Just a drop for flavoring.
- Chili paste: Optional for heat, ensure it's sugar-free.
Instructions
- Prepare the chicken: Coat the chicken breast pieces in coconut flour or almond flour.
- Cook the chicken: Stir fry the chicken until no longer pink in the middle, then set aside.
- Cook the vegetables: Stir fry the vegetables until they are tender yet crisp.
- Combine and cook: Add the chicken back into the pan with the vegetables, pour in the stir fry sauce, and cook everything together for an additional 5 minutes until the sauce has thickened and is bubbling.
Flavor Variations
You can keep the stir fry low carb while varying it with:
- Proteins: Shrimp, beef, pork fillet, or tofu.
- Vegetables: Green beans, mushrooms, zucchini, and Chinese broccoli or bok choy.
- Spices: Cayenne pepper, Chinese five spice, and black pepper.
- Nuts and seeds: Raw cashews, almonds, chopped peanuts, or sesame seeds.
Storing and Reheating Instructions
- To store: Refrigerate covered for up to one week.
- To freeze: Freeze in a shallow container for up to 2 months. Thaw to room temperature before reheating.
- To reheat: Use the microwave for 30-seconds or reheat in a non-stick pan until warm.
