Feeling that weeknight dinner rush? You know, the one where you stare into the fridge, overwhelmed by the clock ticking and the rumbling tummies? Yeah, I’ve been there! One evening, with just a few colorful bell peppers, some broccoli florets, and chicken breast staring back at me, I decided to whip up a super quick Low-Carb Chicken Stir Fry. It was such a revelation – healthy, packed with flavor, and on the table in a flash! It’s the perfect answer when you need something satisfying and good for you, especially if you’re keeping things low-carb. I’m Elena Brown, by the way, a culinary storyteller focused on gluten-free recipes and recipe heritage, and this stir fry quickly became a family favorite, proving that busy nights can still be delicious and joyful.
Why You’ll Love This Low-Carb Chicken Stir Fry
Get ready to adore this stir fry because it’s seriously a weeknight game-changer! Here’s why:
- Super Speedy: We’re talking dinner on the table in about 35 minutes, start to finish.
- So Healthy & Low-Carb: Packed with veggies and lean protein, it fits perfectly into your low-carb or keto lifestyle.
- Bursting with Flavor: The savory sauce and fresh ingredients create a taste explosion you won’t believe is healthy!
- Super Versatile: Swap out veggies based on what you have – it’s always delicious.
- Great for Meal Prep: Makes fantastic leftovers that are just as tasty the next day.
Ingredients for Your Low-Carb Chicken Stir Fry
Alright, let’s get these fresh ingredients ready! This stir fry is all about simple goodness.
For the Stir Fry
- 1 pound chicken breast, chopped
- 1 tablespoon almond flour or coconut flour (this helps it cook up nicely!)
- 1 tablespoon oil (like avocado or olive oil)
- 2 cloves garlic, minced
- 1/2 inch fresh ginger, minced (it smells amazing!)
- 1 small onion, chopped
- 1 head broccoli, chopped into florets
- 1 large bell pepper, chopped (any color you like!)
For the Sauce
- 1 batch keto stir fry sauce (use your favorite or a simple homemade one!)
- 1 teaspoon sesame oil
- 2 tablespoons chili sauce, optional (if you like a little kick!)
Essential Equipment for Making Low-Carb Chicken Stir Fry
You don’t need a fancy setup for this one, just a few kitchen basics!
- Non-stick pan or wok: This is key to getting everything to cook up perfectly without sticking.
- Small bowl: For whisking together that delicious sauce.
- Separate bowl: To toss the chicken with the flour before it hits the pan.
Step-by-Step Instructions for Perfect Low-Carb Chicken Stir Fry
Now for the fun part – making this delicious stir fry! It’s really straightforward, and you’ll have a fantastic meal ready in no time.
- First things first, let’s get that sauce ready. In a small bowl, just whisk together your favorite keto stir fry sauce, that lovely sesame oil, and the chili sauce if you’re going for a little heat. Pop that aside; it’s going to be amazing.
- Next up, the chicken! In a separate bowl, toss your chopped chicken breast with the almond flour or coconut flour. Give it a gentle mix so it’s lightly coated. This little trick helps give the chicken a nice sear and keeps it tender.
- Heat your oil in that non-stick pan or wok over medium heat. Once it’s shimmering, add the floured chicken. Stir fry it just until it’s mostly cooked through – you don’t want it tough, so keep an eye on it! Scoop the chicken out of the pan and set it aside for a moment.
- Now, into that same pan, add your minced garlic and ginger. Sauté them for just a minute or two until they smell fragrant. Oh, that aroma!
- Toss in your chopped onion, broccoli, and bell pepper. Stir fry them until they’re mostly tender but still have a nice little bite to them – nobody likes mushy veggies!
- Finally, bring that cooked chicken back into the pan with the veggies. Pour in your prepared sauce. Let it all bubble and simmer together for a few minutes, stirring occasionally, until the sauce thickens up a bit and coats everything beautifully. And that’s it! Serve it up hot and enjoy every last flavorful bite.
Tips for Success with Your Low-Carb Chicken Stir Fry
Want to nail this Low-Carb Chicken Stir Fry every single time? Trust me, a few little tricks make all the difference! Don’t overcrowd your pan – give those veggies and chicken some breathing room so they stir-fry instead of steam. I like to chop everything *before* I even turn on the stove because things move fast! If you love a bit more punch, feel free to add a pinch of red pepper flakes with the garlic and ginger. And hey, if you’re prepping ahead, cook the chicken and veggies separately, then toss them together with the sauce right before serving to keep everything super fresh. You can find even more amazing low-carb recipes over on my site, and check out this awesome keto stir fry recipe for more inspiration!
Ingredient Notes & Substitutions for Your Low-Carb Chicken Stir Fry
Let’s chat about a couple of things in this stir fry that you might be wondering about, or maybe you want to switch things up! That almond flour or coconut flour? It’s just a light coating for the chicken that helps it get a little golden and keeps it super tender. If you don’t have either, you can totally skip it, but it does add a nice touch. And veggies? Go wild! Feel free to swap in cauliflower florets, snap peas, mushrooms, or bok choy. Just make sure they’re all low-carb options, of course!
Make-Ahead and Storage for Low-Carb Chicken Stir Fry
This Low-Carb Chicken Stir Fry is a dream for meal prep! Simply store any leftovers in an airtight container in the fridge for up to a week. If you want to freeze portions, transfer food to a freezer-safe container and freeze for up to 2 months; just thaw before reheating. To revive it, pop it in the microwave for single servings or warm it up in a skillet until it’s nice and hot. Easy peasy! You can find even more delicious dinner ideas for your meal prep plans.
Nutritional Information for Low-Carb Chicken Stir Fry
Just a friendly heads-up, the nutritional info you see here is an estimate, okay? It can totally change depending on the exact brands you use and even how big you cut your veggies! But generally, this delicious stir fry offers about 195 calories, 7g of carbs, a fantastic 25g of protein, and around 8g of fat per serving. It’s a super satisfying way to eat healthy!
Frequently Asked Questions about Low-Carb Chicken Stir Fry
Got questions about whipping up this amazing Low-Carb Chicken Stir Fry? I’ve got answers!
Can I use different vegetables in this stir fry?
Absolutely! This recipe is super flexible. Feel free to swap in other low-carb veggies you have on hand. Think cauliflower florets, snow peas, mushrooms, zucchini rounds, or even some baby bok choy. Just try to keep the chopping size similar so everything cooks evenly! You can always check out my about page for more ingredient ideas!
Is this recipe keto-friendly?
Yes, it is! By using low-carb veggies and avoiding traditional thickeners like cornstarch, this stir fry is fantastic for anyone following a keto or low-carb lifestyle. If you’re making your own keto stir fry sauce, just be sure it’s sugar-free to keep it perfectly keto! For more low-carb tips, feel free to get in touch.
How can I make this stir fry spicier?
If you love things hot, there are a few ways to kick up the heat! You can add a pinch of red pepper flakes along with the garlic and ginger. If you’re using chili sauce and want more spice, just add a bit more of that. You could also stir in some thinly sliced fresh jalapeño with the other veggies!
Can I meal prep this stir fry for the week?
Definitely! This stir fry is a meal prep superstar. Just follow the storage instructions – keep it in an airtight container in the fridge for up to a week. For the best texture, I like to store the sauce separately and toss it all together just before reheating and eating. It’s perfect for quick lunches or dinners after a long day!
Low-Carb Chicken Stir Fry
Ingredients
Equipment
Method
- In a small bowl, whisk together the stir fry sauce, sesame oil, and chili sauce. Set aside.
- In a separate bowl, add the chopped chicken and almond flour. Mix lightly.
- Add the oil to a non-stick pan or wok over medium heat. Stir fry the chicken until mostly cooked. Remove the chicken from the pan.
- Add the minced garlic and ginger to the pan. Stir fry for several minutes.
- Add the remaining vegetables and cook until mostly tender.
- Return the chicken to the pan. Add the prepared sauce. Let it bubble and thicken for several minutes before removing from heat and serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!
Gluten-Free Culinary Storyteller & Recipe Heritage Specialist
Getting diagnosed with non-celiac gluten sensitivity in my late twenties felt like losing my Italian identity. Growing up in nonna’s Brooklyn kitchen, learning traditional techniques that suddenly became off-limits—I decided to fight for those family food traditions instead of giving up.
With my food journalism background and European baking training, I became obsessed with recreating authentic flavors in gluten-free formats. I’ve adapted 400+ traditional recipes from various cultures, with my gnocchi recipe winning “Recipe of the Year” from the National Gluten-Free Living Awards in 2022.
I collaborate with the Italian-American Cultural Center to document traditional family recipes and volunteer with the Westchester Celiac Support Group, teaching monthly pasta-making classes.
Food is the heart of family storytelling. No one should sacrifice their cultural heritage due to dietary restrictions.