Keto Chicken and Vegetable Stir-Fry
This Keto Chicken and Vegetable Stir-Fry is a quick, flavorful, and nutrient-packed meal that’s perfect for busy weeknights or meal prep. Loaded with tender strips of seasoned chicken, vibrant broccoli, crunchy red bell peppers, and delicate zucchini, this low-carb recipe brings bold flavors and rich textures together in just 30 minutes. Aromatic garlic and fresh ginger are stir-fried to perfection with a savory sauce made from soy sauce (or tamari for gluten-free), rice wine vinegar, and sesame oil, creating a dish that’s irresistibly tasty and keto-friendly. Topped with sliced green onions and nutty sesame seeds for the perfect finishing touch, this recipe is a one-pan wonder you’ll want to make again and again. Ideal for those on a ketogenic diet or anyone looking for a healthy, low-carb stir-fry, it serves 4 and is sure to impress your taste buds!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Coconut oil
- 2 cups Broccoli florets
- 1 large Red bell pepper
- 1 medium Zucchini
- 3 cloves Garlic
- 1 inch piece Ginger
- 3 tablespoons Soy sauce or tamari
- 1 tablespoon Rice wine vinegar
- 1 teaspoon Sesame oil
- 2 stalks Green onions
- 1 tablespoon Sesame seeds
Instructions
Slice the chicken breast into thin strips about 1/4-inch thick and season them with salt and black pepper.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet in a single layer. Stir-fry them for about 4-5 minutes or until they are cooked through. Remove the chicken from the skillet and set it aside.
While the chicken is cooking, prepare the vegetables. Cut the broccoli into bite-sized florets if not pre-cut, slice the red bell pepper into thin strips, and slice the zucchini into half-moons.
Mince the garlic and finely grate the ginger.
Add the remaining 1 tablespoon of coconut oil to the same skillet. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.
Add the broccoli, bell pepper, and zucchini to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the pan with the vegetables.
In a small bowl, mix together the soy sauce (or tamari), rice wine vinegar, and sesame oil. Pour this sauce over the chicken and vegetables in the skillet.
Stir everything well to ensure the sauce evenly coats all the ingredients. Cook for another 1-2 minutes to heat through.
Remove the skillet from heat and slice the green onions. Sprinkle the stir-fry with sliced green onions and sesame seeds.
Serve hot and enjoy your flavorful keto chicken and vegetable stir-fry.
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6449 mg | 280% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 22.1 g | ||
| Protein | 159.6 g | 319% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 221 mg | 17% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2409 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
