Introduction
You know those nights? The ones where the clock is ticking, everyone’s hungry, and the thought of takeout is SO tempting, but you really want something healthy and homemade? Yep, I’ve been there! That’s exactly when this amazing Keto Chicken Stir Fry with Cauliflower Rice swoops in to save the day. It’s packed with flavor, ridiculously easy to make, and honestly, it feels like a warm hug in a bowl. Plus, it’s ready super fast, which is a huge win on those busy evenings. Get ready to fall in love with healthy eating!
Why You’ll Love This Recipe
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
- 1/4 cup Olive oil (divided): Our healthy fat base to get everything cooking beautifully.
- 1 lb Boneless skinless chicken breast (or thighs): Cut into bite-sized pieces. Thighs are a little more forgiving if you worry about drying out chicken!
- 1/2 tsp Sea salt: Essential for bringing out all the flavors.
- 1/4 tsp Black pepper: Just a little kick.
- 4 cloves Garlic (minced): The more garlic, the better, right?! This adds so much depth.
- 6 oz Broccoli (cut into florets): Crisp-tender green goodness!
- 1 large Red bell pepper: Cut into thin strips. Adds sweetness and color.
- 1/4 cup Chicken bone broth: Adds moisture and a savory richness to the sauce.
- 1 lb Cauliflower rice (fresh or frozen): The perfect low-carb swap for traditional rice. Frozen works great here!
- 1/4 cup Coconut aminos: Our secret weapon for that umami stir-fry flavor without the soy or added sugar.
- 1 tsp Toasted sesame oil: A little drizzle at the end adds that authentic Asian-inspired aroma. Don’t skip this!
- 1/4 cup Green onions (optional): Sliced thinly for a fresh, crisp garnish. Adds a pop of color and flavor.
How to Make It
Alright, let’s get cooking! It’s super straightforward, I promise.
Here’s how you whip up this delicious stir fry:
- Get your skillet or wok nice and hot over medium-high heat. Add about half of the olive oil (1/8 cup).
- Add your chicken pieces to the hot oil. Season them with the salt and pepper. Cook, stirring occasionally, until they’re nicely browned on the outside and cooked through. This usually takes about 5-7 minutes. Once done, scoop the chicken out and set it aside on a plate for a moment.
- Add the remaining olive oil to the same skillet. Toss in the minced garlic and cook for about 30 seconds until it’s fragrant. Be careful not to burn it!
- Now, add the broccoli florets and red bell pepper strips. Stir-fry for 3-4 minutes until the veggies start to soften slightly but still have a nice crisp bite to them.
- Pour in the chicken bone broth and stir, scraping up any yummy brown bits from the bottom of the pan.
- Add the cauliflower rice to the skillet. Stir everything together and cook for another 3-5 minutes, or until the cauliflower rice is tender and any excess liquid has cooked off.
- Return the cooked chicken to the pan.
- Pour in the coconut aminos and drizzle in the toasted sesame oil. Stir everything together gently to coat the chicken and veggies in that gorgeous sauce.
- Cook for just another minute or two to heat everything through and let the flavors meld.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with sliced green onions if you’re using them. Enjoy your amazing low-carb creation!
Substitutions & Additions
The beauty of stir fry is how adaptable it is! Feel free to play around with this recipe:
- Veggies: Don’t have broccoli or bell pepper? Try snap peas, mushrooms, zucchini, carrots (use sparingly for low carb), or bok choy!
- Protein: Swap the chicken for beef strips, shrimp, pork, or even firm tofu for a vegetarian option.
- Sauce: If you don’t need it strictly keto/low-carb, a tablespoon or two of hoisin sauce or a little honey can add sweetness. A dash of sriracha or red pepper flakes adds heat!
- Nutty Crunch: A sprinkle of chopped peanuts or cashews on top adds a lovely texture.
Tips for Success
Here are a few little things I’ve learned along the way that make this stir fry even better:
- Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to ensure it browns nicely instead of steaming.
- Prep Ahead: Chop all your veggies and chicken ahead of time! Store them in separate containers in the fridge, and dinner will come together in literally minutes.
- Frozen Cauliflower Rice Hack: If using frozen cauliflower rice, you don’t need to thaw it first. Just add it straight to the pan. Sometimes it releases a bit of water; just keep cooking until it evaporates.
- Taste Test: Always taste before serving! You might want a little more salt, pepper, or maybe even a splash more coconut aminos.
How to Store It
This stir fry makes fantastic leftovers! Let it cool completely, then transfer it to an airtight container. It will keep beautifully in the refrigerator for 3-4 days. To reheat, you can pop it in the microwave or warm it gently in a skillet over medium heat.
FAQs
- Can I make this spicier? Absolutely! Add a pinch of red pepper flakes or a swirl of sriracha sauce when you add the coconut aminos.
- Is this suitable for meal prep? Yes, it’s perfect for meal prep! Divide the cooked stir fry into individual containers for easy grab-and-go lunches or dinners throughout the week.
- Why coconut aminos instead of soy sauce? Coconut aminos is a popular soy-free and gluten-free alternative to soy sauce. It has a similar savory, slightly sweet flavor profile but is often preferred for low-carb or paleo diets.
Your New Favorite Quick & Easy Low Carb Keto Chicken Stir Fry Recipe
You know those nights? The ones where the clock is ticking, everyone's hungry, and the thought of takeout is SO tempting, but you really want something healthy and homemade? Yep, I've been there! That's exactly when this amazing Keto Chicken Stir Fry with Cauliflower Rice swoops in to save the day. It's packed with flavor, ridiculously easy to make, and honestly, it feels like a warm hug in a bowl. Plus, it's ready super fast, which is a huge win on those busy evenings. Get ready to fall in love with healthy eating!
Equipment
- Skillet or wok nice and hot over medium-high heat
Ingredients
Hauptzutaten
- 0.25 cup Olive oil divided
- 1 lb Boneless skinless chicken breast (or thighs) Cut into bite-sized pieces.
- 0.5 tsp Sea salt
- 0.25 tsp Black pepper
- 4 cloves Garlic minced
- 6 oz Broccoli cut into florets
- 1 large Red bell pepper Cut into thin strips.
- 0.25 cup Chicken bone broth
- 1 lb Cauliflower rice fresh or frozen
- 0.25 cup Coconut aminos
- 1 tsp Toasted sesame oil
- 0.25 cup Green onions Sliced thinly for a fresh, crisp garnish. (optional)
Instructions
- Get your skillet or wok nice and hot over medium-high heat. Add about half of the olive oil (1/8 cup).
- Add your chicken pieces to the hot oil. Season them with the salt and pepper. Cook, stirring occasionally, until they're nicely browned on the outside and cooked through. This usually takes about 5-7 minutes. Once done, scoop the chicken out and set it aside on a plate for a moment.
- Add the remaining olive oil to the same skillet. Toss in the minced garlic and cook for about 30 seconds until it's fragrant. Be careful not to burn it!
- Now, add the broccoli florets and red bell pepper strips. Stir-fry for 3-4 minutes until the veggies start to soften slightly but still have a nice crisp bite to them.
- Pour in the chicken bone broth and stir, scraping up any yummy brown bits from the bottom of the pan.
- Add the cauliflower rice to the skillet. Stir everything together and cook for another 3-5 minutes, or until the cauliflower rice is tender and any excess liquid has cooked off.
- Return the cooked chicken to the pan.
- Pour in the coconut aminos and drizzle in the toasted sesame oil. Stir everything together gently to coat the chicken and veggies in that gorgeous sauce.
- Cook for just another minute or two to heat everything through and let the flavors meld.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with sliced green onions if you're using them. Enjoy your amazing low-carb creation!
Notes
Tips for Success:
- Don't Overcrowd the Pan: Cook the chicken in batches if necessary to ensure it browns nicely instead of steaming.
- Prep Ahead: Chop all your veggies and chicken ahead of time! Store them in separate containers in the fridge, and dinner will come together in literally minutes.
- Frozen Cauliflower Rice Hack: If using frozen cauliflower rice, you don't need to thaw it first. Just add it straight to the pan. Sometimes it releases a bit of water; just keep cooking until it evaporates.
- Taste Test: Always taste before serving! You might want a little more salt, pepper, or maybe even a splash more coconut aminos.
How to Store It:
This stir fry makes fantastic leftovers! Let it cool completely, then transfer it to an airtight container. It will keep beautifully in the refrigerator for 3-4 days. To reheat, you can pop it in the microwave or warm it gently in a skillet over medium heat.
- Don't Overcrowd the Pan: Cook the chicken in batches if necessary to ensure it browns nicely instead of steaming.
- Prep Ahead: Chop all your veggies and chicken ahead of time! Store them in separate containers in the fridge, and dinner will come together in literally minutes.
- Frozen Cauliflower Rice Hack: If using frozen cauliflower rice, you don't need to thaw it first. Just add it straight to the pan. Sometimes it releases a bit of water; just keep cooking until it evaporates.
- Taste Test: Always taste before serving! You might want a little more salt, pepper, or maybe even a splash more coconut aminos.
How to Store It:
This stir fry makes fantastic leftovers! Let it cool completely, then transfer it to an airtight container. It will keep beautifully in the refrigerator for 3-4 days. To reheat, you can pop it in the microwave or warm it gently in a skillet over medium heat.