Keto Recipes

Keto Chicken Stir-Fry

Keto Chicken Stir-Fry is a flavorful and nutritious dish that’s perfect for a quick and healthy dinner. Packed with protein from chicken and an assortment of low-carb vegetables, this stir-fry is not only delicious but also fits well into a ketogenic diet. The combination of tender chicken, crisp vegetables, and savory sauce creates a satisfying meal that you can enjoy on its own or with cauliflower rice for a complete low-carb experience. Let’s dive into the recipe!

Recipe: Keto Chicken Stir-Fry

Ingredients: For the chicken marinade:

  • 1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon olive oil

For the stir-fry sauce:

  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 2 teaspoons rice vinegar
  • 1 teaspoon erythritol (or preferred keto sweetener)
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced ginger

For the stir-fry:

  • 2 tablespoons olive oil, divided
  • 1 medium bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup sliced mushrooms
  • 1 cup snap peas
  • Salt and pepper to taste
  • Sesame seeds (optional, for garnish)
  • Sliced green onions (optional, for garnish)

Instructions:

  1. In a bowl, combine the sliced chicken, 2 tablespoons of soy sauce, and 1 tablespoon of olive oil. Toss until the chicken is well coated. Let it marinate for at least 15 minutes.
  2. In another small bowl, whisk together the ingredients for the stir-fry sauce: 2 tablespoons soy sauce, sesame oil, rice vinegar, erythritol, minced garlic, and minced ginger. Set aside.
  3. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until it’s browned and cooked through. Remove the chicken from the skillet and set it aside.
  4. In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the bell pepper, broccoli florets, sliced mushrooms, and snap peas. Stir-fry the vegetables until they’re tender-crisp, about 5-7 minutes.
  5. Return the cooked chicken to the skillet with the vegetables. Pour the stir-fry sauce over the chicken and vegetables. Stir well to coat everything evenly.
  6. Cook for an additional 2-3 minutes, until the sauce thickens slightly and everything is heated through. Season with salt and pepper to taste.
  7. Remove from heat and garnish with sesame seeds and sliced green onions, if desired.
  8. Serve hot and enjoy!

Nutrition Facts: Here are the approximate nutrition facts per serving for Keto Chicken Stir-Fry:

  • Serving size: 1/4 of the recipe
  • Calories: 289
  • Total Fat: 16g
  • Saturated Fat: 2g
  • Cholesterol: 73mg
  • Sodium: 974mg
  • Total Carbohydrate: 9g
  • Dietary Fiber: 3g
  • Total Sugars: 4g
  • Protein: 27g
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