Introduction

Hey there, busy friend! Are you dreaming of a delicious, satisfying dinner that hits all the right spots but doesn’t take forever to make? And maybe, just maybe, keeps things low-carb and keto-friendly? Oh, I hear you! There are days when the thought of ordering takeout is so tempting, especially after a long day. But what if I told you that you could whip up a vibrant, flavorful, and healthy chicken stir fry faster than the delivery guy could get to your door?

This Keto Chicken Stir Fry recipe is honestly a game-changer. It’s packed with tender chicken, colorful veggies, and a simple yet craveable sauce, all served over fluffy cauliflower rice. It feels indulgent and comforting, yet it’s perfectly suited for your low-carb lifestyle. Plus, it’s so simple, even if you’re new to cooking, you’ll feel like a kitchen superstar. Get ready to trade that takeout menu for your wok (or just a good pan!).

Why You’ll Love This Recipe

Seriously, this stir fry is about to become a staple in your house. Here’s why:

Fast: We’re talking maybe 20-30 minutes from start to finish. Perfect for those “what’s for dinner?” panic moments.
Easy: The steps are straightforward, and you don’t need any fancy techniques. If you can chop and stir, you can make this!
Giftable: Okay, maybe not giftable in the traditional sense, but it’s a fantastic meal to take to a friend who’s just had a baby or needs a little cheering up.
Crowd-Pleasing: Even folks who aren’t strictly keto will devour this. It’s just good food!

Ingredients

Here’s what you’ll need to gather. Most of these are pantry staples for me, which makes this dish even easier to pull off!

1/4 cup Olive oil (divided): Good ol’ olive oil gets our party started, perfect for searing and stir-frying.
1 lb Boneless skinless chicken breast or thighs (cut into 1-inch pieces): Chicken thighs give you extra flavor and stay super moist, but breasts work great too! Just cut them into bite-sized pieces so they cook quickly.
1/2 tsp Sea salt: Gotta season that chicken right from the start!
1/4 tsp Black pepper: Freshly ground is always best, but use what you have.
4 cloves Garlic (minced): The backbone of so many delicious dishes! Don’t skimp on the garlic.
6 oz Broccoli (cut into florets): Those little tree shapes are perfect for stir-frying. Get pre-cut florets if you want to save even more time.
1 large Red bell pepper (cut into 1-2 inch thin strips): Adds beautiful color and sweetness. Any color bell pepper works, but red is my fave here.
1/4 cup Chicken bone broth: Adds depth to our sauce and helps everything meld together.
1 lb Cauliflower rice (fresh or frozen): This is our low-carb “rice.” Frozen is super convenient and steams up perfectly right in the pan.
1/4 cup Coconut aminos: This is a fantastic soy sauce alternative for keto! It has a similar savory flavor with a hint of sweetness.
1 tsp Toasted sesame oil: A little goes a long way! This adds that authentic, nutty stir-fry flavor right at the end.
1/4 cup Green onions (optional, sliced): For a fresh, oniony garnish right before serving. Highly recommended!

How to Make It

Okay, let’s get cooking! It’s seriously simple, promise.

First things first, get your pan hot. Grab a large skillet or a wok and heat up 2 tablespoons of that olive oil over medium-high heat. We want it nice and hot for searing.
Add your chicken pieces, sprinkle them with the sea salt and black pepper. Stir them around and cook until they’re beautifully browned and cooked through. This usually takes about 5-7 minutes, depending on your pan and heat. Once they’re done, scoop them out and set them aside for a minute.
Add the remaining 2 tablespoons of olive oil to the same pan. Now, toss in your minced garlic. Stir it constantly for just about 30 seconds. You’ll smell that amazing garlic aroma almost instantly! Be careful not to let it burn.
Okay, time for the veggies! Add your broccoli florets and red bell pepper strips to the pan. Stir-fry them for about 3-5 minutes. You want them to be tender-crisp – still have a little bite to them, but not raw.
Now for the sauce! Pour in the chicken bone broth, coconut aminos, and that lovely toasted sesame oil. Give it a good stir and let it come to a gentle simmer.
Bring the star back! Add the cooked chicken back into the pan with the simmering sauce and veggies.
Finally, add your cauliflower rice. If you’re using frozen, no need to thaw it first! Stir everything really well to make sure the cauliflower rice gets coated in the sauce and all the ingredients are mixed together. Cook for another 2-3 minutes, just until the cauliflower rice is heated through and slightly softened.
And for that perfect finishing touch, sprinkle those sliced green onions over the top right before you serve it up. Enjoy!

Substitutions & Additions

This recipe is super flexible! Feel free to get creative:

Veggies: Swap broccoli and bell peppers for other low-carb options like sliced mushrooms, snap peas, zucchini, or green beans.
Protein: Use sliced beef, shrimp, or even firm tofu (pressed well and maybe pan-fried first) instead of chicken.
Spice: Add a pinch of red pepper flakes with the garlic for a little heat.
Extra Flavor: Stir in a teaspoon of grated fresh ginger with the garlic, or add a splash of rice vinegar (check carbs if you’re super strict) to the sauce.

Tips for Success

A few little things I’ve learned that help make this stir fry perfect every time:

Don’t Overcrowd the Pan: Cook the chicken in a single layer if possible. If your pan isn’t big enough for all the veggies at once, cook them in batches too. This ensures they sear nicely instead of steaming.
Prep Everything First: Chop all your veggies and chicken before you start cooking. Stir-frying is fast, so having everything ready to toss in makes a huge difference.
Crisp-Tender is Key: Don’t overcook your veggies! They should still have a little crunch for the best texture.
Adjust Sauce: Taste the sauce before adding the chicken back in step 6. You can add a tiny splash more coconut aminos if you like it saltier, or a tiny bit of keto-friendly sweetener if you want it sweeter.

How to Store It

Got leftovers? Lucky you! This stir fry stores beautifully.

Let it cool completely, then transfer it to an airtight container. It will keep in the refrigerator for 3-4 days. It’s fantastic for meal prepping lunches! To reheat, just pop it in the microwave or warm it gently in a skillet on the stove.

FAQs

Quick answers to some common questions you might have:

Can I use other vegetables? Absolutely! Just stick to low-carb options like zucchini, mushrooms, green beans, asparagus, or spinach.
Is this recipe spicy? As written, no. Add red pepper flakes or a bit of hot sauce if you like heat!
What are coconut aminos? It’s a liquid seasoning made from the sap of coconut blossoms. It tastes similar to soy sauce but is soy-free, gluten-free, and lower in sodium, making it a great keto and paleo option.
Can I make this ahead of time? You can chop all your veggies and chicken a day in advance and store them separately in the fridge. The actual cooking is so quick, it’s best done right before eating for the freshest taste and texture.

Quick & Easy Keto Chicken Stir Fry

This Keto Chicken Stir Fry recipe is a game-changer. It's packed with tender chicken, colorful veggies, and a simple yet craveable sauce, all served over fluffy cauliflower rice. It feels indulgent and comforting, yet it's perfectly suited for your low-carb lifestyle.

Print Recipe Pin Recipe

Cook Time 15

Equipment

Large skillet or wok

Ingredients

Main Ingredients

0.25 cup Olive oil divided
1 lb Boneless skinless chicken breast or thighs cut into 1-inch 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 1-2 inch 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 optional, sliced

Instructions

Heat up 2 tablespoons of olive oil over medium-high heat in a large skillet or wok.
Add chicken pieces, sprinkle with sea salt and black pepper. Cook until browned and cooked through, about 5-7 minutes. Scoop out and set aside.
Add the remaining olive oil to the same pan. Add minced garlic and stir constantly for about 30 seconds. Do not let it burn.
Add broccoli florets and red bell pepper strips to the pan. Stir-fry for about 3-5 minutes, until tender-crisp.
Pour in the chicken bone broth, coconut aminos, and toasted sesame oil. Give it a good stir and let it come to a gentle simmer.
Add the cooked chicken back into the pan with the simmering sauce and veggies.
Add the cauliflower rice (fresh or frozen). Stir everything well to coat in the sauce. Cook for another 2-3 minutes, just until heated through and slightly softened.
Sprinkle sliced green onions over the top right before serving.

Notes

Tips for Success:
- Don't Overcrowd the Pan: Cook the chicken in a single layer if possible. If your pan isn't big enough for all the veggies at once, cook them in batches too. This ensures they sear nicely instead of steaming.
- Prep Everything First: Chop all your veggies and chicken before you start cooking. Stir-frying is fast, so having everything ready to toss in makes a huge difference.
- Crisp-Tender is Key: Don't overcook your veggies! They should still have a little crunch for the best texture.
- Adjust Sauce: Taste the sauce before adding the chicken back in step 6. You can add a tiny splash more coconut aminos if you like it saltier, or a tiny bit of keto-friendly sweetener if you want it sweeter.

How to Store It:
- Let it cool completely, then transfer it to an airtight container. It will keep in the refrigerator for 3-4 days. It's fantastic for meal prepping lunches! To reheat, just pop it in the microwave or warm it gently in a skillet on the stove.