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10-Minute Keto Chicken Stir Fry - Fast, Flavorful, and Low-Carb

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1 pound boneless, skinless chicken thighs (or breasts), thinly sliced
  • Oil: 2 tablespoons avocado oil (or light olive oil)
  • Aromatics: 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced
  • Vegetables (low-carb): 1 cup broccoli florets (small, bite-sized)
  • 1 small red bell pepper, thinly sliced
  • 1 cup zucchini, halved and sliced
  • 1/2 cup sliced mushrooms
  • 2 green onions, sliced (white and green parts separated)
  • Sauce: 3 tablespoons soy sauce or tamari (use coconut aminos if soy-free)
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1–2 teaspoons toasted sesame oil
  • 1–2 teaspoons granular or liquid keto-friendly sweetener (to taste)
  • 1/4 teaspoon red pepper flakes or a dash of hot sauce (optional)
  • Thickener (optional): 1/2 teaspoon xanthan gum, or let the sauce reduce naturally
  • Finishes: Sesame seeds, extra green onion tops, and lime wedges (optional)
  • For serving (optional): Cauliflower rice or zucchini noodles

Method
 

  1. Prep first. Thinly slice the chicken and chop all veggies. Stir together the sauce ingredients in a small bowl. Have everything ready—this moves fast.
  2. Heat the pan. Set a large skillet or wok over high heat. Add 1 tablespoon oil and let it shimmer.
  3. Sear the chicken. Add the chicken in a single layer. Season lightly with salt and pepper. Stir-fry 3–4 minutes until mostly cooked and lightly browned. Transfer to a plate.
  4. Sauté aromatics. Add the remaining 1 tablespoon oil. Toss in garlic, ginger, and the white parts of the green onion. Stir 20–30 seconds until fragrant.
  5. Cook the veggies. Add broccoli, bell pepper, zucchini, and mushrooms. Stir-fry 2–3 minutes. You want crisp-tender, not soft.
  6. Combine and sauce. Return chicken to the pan. Pour in the sauce and toss to coat. Let it bubble 30–60 seconds. If using xanthan gum, sprinkle lightly while tossing to avoid clumps.
  7. Finish. Stir in sesame oil (if not already in the sauce), red pepper flakes, and the green onion tops. Taste and adjust salt, sweetener, or heat.
  8. Serve. Top with sesame seeds. Enjoy as-is or over warm cauliflower rice or zoodles.