Keto Stir-Fry Chicken
Savor the vibrant flavors of this Keto Stir-Fry Chicken, a quick and healthy dinner option perfect for low-carb enthusiasts. Packed with tender chicken strips marinated in a savory blend of soy sauce and sesame oil, this dish bursts with colorful, nutrient-rich vegetables like zucchini, mushrooms, red bell peppers, and broccoli florets—all stir-fried to crisp perfection. Infused with aromatic garlic and ginger, this recipe delivers bold Asian-inspired notes while keeping it keto-friendly. With just 30 minutes of prep and cook time, it’s the ultimate weeknight solution for a wholesome, satisfying meal. Garnish with sesame seeds for extra crunch and pair it with cauliflower rice or enjoy it as-is for a guilt-free feast.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 3 tablespoons Soy sauce (low-sodium or tamari for gluten-free)
- 2 tablespoons Sesame oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, minced
- 1 medium Zucchini, sliced
- 1 cup Mushrooms, sliced
- 1 medium Red bell pepper, sliced
- 2 cups Broccoli florets
- 2 tablespoons Avocado oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Slice the chicken breasts into thin strips and place them in a medium bowl.
Marinate the chicken by mixing 2 tablespoons of soy sauce with 1 tablespoon of sesame oil. Pour over the chicken and set aside for 10 minutes.
Prepare the vegetables by slicing the zucchini, mushrooms, and red bell pepper, and cutting the broccoli florets into bite-sized pieces.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the skillet, cooking for 4-5 minutes until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of avocado oil to the skillet, then add the minced garlic and ginger. Stir for 30 seconds until aromatic.
Add the broccoli florets to the skillet and stir for 2 minutes. Add the zucchini, mushrooms, and red bell pepper to the skillet and stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet. Add the remaining 1 tablespoon of soy sauce and 1 tablespoon of sesame oil. Stir to combine and cook for another 2 minutes.
Season with salt and black pepper to taste.
Transfer the stir-fry to serving plates and sprinkle with sesame seeds if desired. Serve hot.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 723 mg | 31% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.6 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 803 mg | 17% | |
*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.
