Keto Thai Chicken Stir Fry
Experience the vibrant flavors of Thailand with this Keto Thai Chicken Stir Fry, a delicious low-carb dish that's perfect for any weeknight meal. Tender chicken thighs are paired with crisp-tender vegetables like red bell pepper, zucchini, and broccoli, all stir-fried to perfection in a fragrant garlic and ginger base. The star of this dish is the rich, creamy sauce made with sugar-free peanut butter, tamari, coconut milk, lime juice, and fish sauce, delivering that signature Thai umami goodness without the carbs. Topped with fresh cilantro and sesame seeds, this gluten-free recipe is ready in just 30 minutes and offers a satisfying, wholesome meal for ketogenic and paleo diets alike. Perfect for meal prep or a quick dinner, it’s a flavorful way to embrace healthy eating without compromising on taste!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 2 tablespoons Avocado oil or coconut oil
- 1 medium Red bell pepper, thinly sliced
- 1 medium Zucchini, cut into half-moons
- 150 grams Broccoli florets
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 3 tablespoons Tamari (gluten-free soy sauce)
- 2 tablespoons Sugar-free peanut butter
- 1 tablespoon Unsweetened coconut milk
- 1 teaspoon Sesame oil
- 2 teaspoons Lime juice
- 1 teaspoon Fish sauce
- 2 tablespoons Water
- 0.5 teaspoons Chili flakes (optional)
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Sesame seeds
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a small bowl, prepare the sauce by mixing tamari, peanut butter, coconut milk, sesame oil, lime juice, fish sauce, water, and chili flakes (if using) until smooth. Set aside.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until fully cooked and browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil.
Add the broccoli florets, red bell pepper, and zucchini. Stir fry for 4-5 minutes until the vegetables are crisp-tender.
Push the vegetables to one side of the skillet and add the minced garlic and ginger. Stir fry for 30 seconds until fragrant.
Return the cooked chicken to the skillet and pour the prepared sauce over the mixture.
Toss everything well to ensure the chicken and vegetables are evenly coated in the sauce. Cook for an additional 2-3 minutes until the sauce thickens slightly.
Remove from heat and garnish with chopped fresh cilantro and sesame seeds.
Serve hot and enjoy your Keto Thai Chicken Stir Fry!
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.7 g | 153% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4728 mg | 206% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 14.5 g | ||
| Protein | 156.4 g | 313% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 255 mg | 20% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2526 mg | 54% | |
*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.
