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.
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.
- 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.