Keto Stir-Fried Chicken with Bell Peppers
This vibrant and flavorful Keto Stir-Fried Chicken with Bell Peppers is a quick and wholesome meal perfect for busy weeknights. Packed with tender strips of juicy chicken breast and colorful bell peppers, this dish is high in protein, low in carbs, and completely keto-friendly. A zesty stir-fry sauce made with soy sauce (or coconut aminos for strict keto), sesame oil, and a hint of spice from red chili flakes elevates this recipe to restaurant-quality status. Sautéed garlic and fresh green onions add aromatic depth, while a sprinkle of sesame seeds finishes it with a delightful crunch. Ready in just 30 minutes, this one-pan wonder is both delicious and easy to prepare—ideal as a standalone meal or served alongside cauliflower rice for a more filling option. Perfect for those following a keto or low-carb lifestyle, this recipe delivers bold flavors without sacrificing your health goals.
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Recipe Information
Ingredients
- 500 g chicken breast
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large yellow bell pepper
- 2 tbsp avocado oil
- 3 cloves garlic
- 3 tbsp soy sauce (or coconut aminos for strict keto)
- 1 tsp sesame oil
- 1 tsp ground ginger
- 0.5 tsp red chili flakes
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 stalks green onions
- 1 tsp sesame seeds
Instructions
Slice the chicken breasts into thin strips for quicker cooking. Season with a pinch of salt, black pepper, and ground ginger.
Deseed and slice the red, green, and yellow bell peppers into thin strips. Peel and mince the garlic cloves. Chop the green onions into thin slices, separating the white and green parts.
In a small bowl, prepare the stir-fry sauce by combining soy sauce (or coconut aminos), sesame oil, ground ginger, and red chili flakes. Mix well and set aside.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the seasoned chicken strips and stir-fry for 5-7 minutes until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of avocado oil to the skillet. Sauté the minced garlic and the white parts of the green onions for 1 minute until fragrant.
Add the sliced bell peppers to the skillet and stir-fry for 3-4 minutes until they are slightly tender but still crisp.
Return the cooked chicken to the skillet. Pour the prepared stir-fry sauce over the chicken and vegetables. Toss everything together, cooking for an additional 2 minutes to ensure the sauce coats all the ingredients.
Remove the skillet from heat. Garnish with the green parts of the green onions and sprinkle sesame seeds on top for added flavor and crunch.
Serve immediately as a standalone dish for a satisfying keto-friendly meal or alongside cauliflower rice for an extra hearty option.
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5544 mg | 241% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 10.7 g | ||
| Protein | 150.4 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 3019 mg | 64% | |
*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.
