Keto Chicken Stir Fry
A fast, one-pan keto chicken stir fry with juicy chicken thighs, crisp broccoli, peppers, and a savory low-carb soy-ginger sauce. Each serving has just 6.8g net carbs and comes together in 25 minutes for an easy weeknight dinner that beats takeout.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This keto chicken stir fry brings together juicy chicken thighs, crisp broccoli and peppers, and a glossy soy-ginger sauce in one pan in just 25 minutes. It's a fast, dairy-free dinner that tastes like takeout without the sugar, cornstarch, or rice.
Ingredients
- 1.5 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons avocado oil, divided
- 3 cups broccoli florets (about 1 small head)
- 1 medium red bell pepper, sliced thin
- 4 oz sliced mushrooms (about 1.5 cups)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons coconut aminos (or tamari)
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1/2 teaspoon xanthan gum (to thicken)
- 1 tablespoon toasted sesame seeds
- 2 green onions, sliced
Instructions
- 1
In a small bowl, whisk together the coconut aminos, sesame oil, rice vinegar, and xanthan gum until smooth. Set the sauce aside to thicken while you cook.
- 2
Heat 2 tablespoons of the avocado oil in a large skillet or wok over high heat. Add the chicken pieces in a single layer and cook undisturbed for 3 minutes, then stir-fry for another 4 to 5 minutes until golden and cooked through. Transfer to a plate.
- 3
Add the remaining 1 tablespoon avocado oil to the pan. Add the broccoli, bell pepper, and mushrooms and stir-fry over high heat for 4 to 5 minutes until crisp-tender.
- 4
Push the vegetables aside and add the garlic and ginger to the center of the pan. Stir for 30 seconds until fragrant, then toss with the vegetables.
- 5
Return the chicken to the pan, pour in the sauce, and toss everything together for 1 to 2 minutes until the sauce thickens and coats the chicken and vegetables.
- 6
Remove from heat and garnish with toasted sesame seeds and sliced green onions. Serve hot, on its own or over cauliflower rice.
Tips & notes
- Use coconut aminos for the lowest carb count and a naturally sweet flavor; if you use tamari instead, the dish will be slightly saltier and a touch lower in carbs.
- No xanthan gum? You can leave it out for a thinner sauce, or simmer the sauce an extra minute to reduce it. A pinch goes a long way, so don't add more than 1/2 teaspoon.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a hot skillet rather than the microwave to keep the vegetables crisp.
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Frequently asked questions
- How many carbs are in keto chicken stir fry?
- Each serving has 6.8g net carbs (9.6g total carbs minus 2.8g fiber), along with 392 calories, 34g protein, and 24g fat. This recipe makes 4 servings.
- Is chicken stir fry keto-friendly?
- Traditional stir fry usually isn't, because of sugary sauces, cornstarch, and rice. This version swaps in coconut aminos, xanthan gum, and low-carb vegetables to keep it at 6.8g net carbs per serving while staying gluten-free and dairy-free.
- What can I serve with keto chicken stir fry?
- Serve it over cauliflower rice or shirataki noodles to soak up the sauce without adding carbs. It's also satisfying on its own, since each serving already delivers 34g of protein and 24g of fat.
