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keto chicken stir fry on white plate with fork and knife

Keto Chicken Stir Fry


  • Author: Deb
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 6 1x

Description

This keto chicken stir fry is a quick and easy weeknight meal.  Filled with tender chicken, healthy vegetables and a low carb version of a savory, flavorful sauce.  It is also perfect for meal prep since it freezes and reheats very well.


Ingredients

Scale
  • 1  1/2  lbs. boneless chicken breast, thinly sliced in strips
  • 1/3  cup low sodium soy sauce
  • 3  TBs cooking sherry *
  • 34  TBs brown sugar substitute ( I used Swerve)
  • 1/3  cup beef broth/stock
  • 2 crushed garlic cloves or 1 tsp garlic powder
  • 1/2 tsp ginger
  • 1 tsp red pepper flakes
  • 2 tsp. oyster sauce **
  • 2 TB canola or vegetable oil
  • 1 tsp xanthan gum
  • 1 carrot, peeled & sliced
  • 1 small red bell pepper, seeds removed and sliced
  • 1 small yellow bell pepper, seeds removed, sliced
  • 1  1/2  cups snow peas
  • 2 cups broccoli florets, cut in small uniform pieces
  • 1/2 red onion, thinly sliced
  • 1 TB sesame seeds, optional for garnish
  • 2 TB chopped green onions, optional for garnish

Instructions

  1. Combine all stir fry teriyaki sauce ingredients in a measuring cup and set aside. ( Taste sauce to see if it needs more soy sauce, spice or sweetener)***
  2. Heat 1 TB oil in a wok or large fry pan and quickly saute’ the chicken strips until lightly browned, about 3-4 minutes. Remove and set aside.
  3. Heat another TB. of oil, fry the peppers, onions and carrots about 2 minutes.  Add the peas and broccoli and continue to fry until vegetables are cooked but still a bit crisp.
  4. Add chicken back to pan and pour sauce over all.  Cover pan and bring to a low simmer.  Stir and cook for 3 minutes until sauce is heated through.
  5. Serve over cauliflower rice or zoodles.  Garnish with a sprinkle of chopped green onions and sesame seeds, if desired.

Notes

*  Cooking sherry is not the same as drinking sherry.  It can be substituted with a tablespoon or two of rice wine vinegar.

** Oyster sauce has it’s own unique flavor and adds so much richness to the recipe.  However, if you need to substitute for it, you can try adding a bit more soy sauce and brown sugar substitute.  You can also add jarred hoisen or garlic sauce.  But read the labels- some have a lot of sugar added.

***This sauce is very adaptable.  You can add more seasoning if you’d like.  Or if you want a bit saltier, add more soy sauce. Sweeter-add more sugar substitute.  It’s better to start with less, you can also add more.

Leftover stir fry can be stored in refrigerator for 3 days.  It can also be frozen for two months in an airtight container.  Defrost in the refrigerator overnight.  Heat in microwave to serve.

  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Chinese

Keywords: Keto Chicken Stir Fry