Name: Keto Low Carb Chicken Stir Fry
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: 6 persons
Cuisine: Caribbean
Ingredients: 3 cloves Garlic minced; 1 tablespoon Fresh Ginger minced; 4 tablespoons Soy Sauce; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Red Chile Flakes; 1 lb Skinless Chicken Breasts cut into small pieces; 2 tablespoons Olive Oil divided; 1/4 Medium Onion diced; 1 Medium Red Bell Pepper sliced; 1 cup Eggplant sliced; 2 teaspoons Sesame Oil; Fresh Herbs for garnish (Optional)

Front shot Keto Low Carb Chicken Stir Fry in a ceramic pan on top of wooden board

Front close up shot of Keto Low Carb Chicken Stir Fry in a pan

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As Seen On

Looking for a quick and easy dinner idea that your whole family will love? This Keto Low Carb Chicken Stir-Fry is an excellent option. Tender chicken, red bell peppers, and eggplant are simmered in a stir-fry sauce bursting with Asian flavors. And at just 3 grams of net carbs per serving, it's perfect for keeping you in ketosis. Serve with cauliflower rice or Shirataki noodles.

Equipment Needed

Dinner Plate

Large Mixing Bowl

Refrigerator

Wok

Author: Chigoziri Nwachuku

Prep Time

40 mins

Cook Time

12 mins

Total Time

52 mins

Serves

6 persons

Ingredients

For Stir Fry Sauce:

3 cloves Garlic, minced
1 tablespoon Fresh Ginger, minced
4 tablespoons Soy Sauce
1 tablespoon Apple Cider Vinegar
1 teaspoon Red Chile Flakes

For Chicken Stir Fry:

1 lb Skinless Chicken Breasts, cut into small pieces
2 tablespoons Olive Oil, divided
1/4 Medium Onion, diced
1 Medium Red Bell Pepper, sliced
1 cup Eggplant, sliced
2 teaspoons Sesame Oil
Fresh Herbs for garnish (Optional)

Instructions

Stir Fry Sauce Preparation:

Place the ingredients for the stir-fry sauce in a large bowl, mixing well.

Chicken Stir Fry Preparation:

Place the chicken in the marinade, coating well. Cover with cling wrap and place in refrigerator for 30 minutes.

While the chicken is marinating. In an large wok, add one tablespoon of olive oil over medium-high heat.

Once the oil is hot, add onions and sauté for two minutes.

Add red bell pepper and eggplant and sauté for about 5 minutes. Place vegetables on a plate, covering with foil.

Remove chicken from marinade. Reserve the marinade, and set aside.

Add the remaining tablespoon of olive oil to the wok. Once hot, add chicken.

Cook the chicken for about 8 minutes, flipping partway through.

Add the cooked vegetables, marinade, and sesame oil to the wok. Cook for three minutes.

Plate, garnishing with fresh herbs. Serve with Cauliflower Rice or Shirataki noodles.

Keto Low Carb Chicken Stir Fry

Ingredients

Instructions

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