Keto Low Carb Chicken Stir Fry Recipe

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Published: Feb 2nd 2022 by Chigoziri Nwachuku

Last updated: Dec 17th 2024

Read time: 2 mins

Cuisine:

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This recipe, developed through the collective effort of at least 6 experts, underwent meticulous research and testing for over 3 months. Learn more about our process in the art and science behind our recipes or read how we use AI responsibly. This post may contain affiliate links. Read our Disclosure Policy.

Nutrition Disclosure

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

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.

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#Diabetic Friendly #Ketogenic #Paleo #Family Dinners #Healthy Dinners #Healthy Lunches #Chicken #Vegetables #One Pot #Stir Fry

Dinner Plate

Large Mixing Bowl

Large Mixing Bowl

Refrigerator

Wok

Author: Chigoziri Nwachuku

Total rating includes sum of all comments and anonymous votes.

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Time & Serves

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.

Nutrition Disclosure

Author:

Chigoziri Nwachuku

Nutritional Recipe Writer

More posts by Chigoziri Nwachuku

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Author:

Chigoziri Nwachuku

Nutritional Recipe Writer

More posts by Chigoziri Nwachuku