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Colorful Keto Stir Fry with vegetables and protein in a bowl

Keto Stir Fry

A cozy and low-carb stir fry balancing seasonal vegetables and seasoned chicken, perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Asian, Keto
Servings 4 servings
Calories 350 kcal

Ingredients
  

Main Ingredients

  • 1 lb boneless skinless chicken thighs, cut into bite-size pieces
  • 2 tablespoons avocado oil or olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 small sugar pumpkin or 1 cup diced kabocha (optional for fall), cut small
  • 1 cup broccoli florets
  • 1 cup sliced shiitake or cremini mushrooms
  • 1 small red bell pepper, thinly sliced
  • 1/2 cup thinly sliced green onions
  • 3 tablespoons coconut aminos (low-sodium)
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • Salt and freshly ground black pepper to taste

Optional Garnishes

  • toasted sesame seeds
  • chopped cilantro
  • lemon wedge

Instructions
 

Preparation

  • Prep everything first: cut the chicken and vegetables, mince garlic and ginger, and have sauces measured.

Cooking

  • Heat a large skillet or wok over medium-high heat and add 1 tablespoon of oil.
  • When shimmering, add the chicken in a single layer. Let it sear undisturbed for 2–3 minutes, then stir and cook until mostly done. Remove the chicken and set aside.
  • Add the remaining oil to the hot skillet. Toss in garlic and ginger and sauté for 30 seconds until fragrant.
  • Add harder vegetables first: pumpkin and broccoli. Stir-fry for 3–4 minutes until they start to soften.
  • Add mushrooms and bell pepper; stir-fry another 2–3 minutes until vegetables are bright and just tender.
  • Return chicken to the pan. Pour in coconut aminos and rice vinegar, tossing everything to coat. Cook 1–2 minutes more so the sauce reduces slightly.
  • Stir in sesame oil and green onions. Taste and season with salt and pepper.
  • Serve hot, garnished with sesame seeds and cilantro. For a citrus lift, squeeze a lemon wedge over each serving.

Notes

Use high heat and a roomy pan: a hot skillet and space let ingredients sear rather than steam. Cut vegetables uniformly so they cook at the same rate. If you’re short on time, frozen pre-cut broccoli or sliced mushrooms work great.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 500mgFiber: 4gSugar: 2g
Keyword fall recipes, healthy meals, Keto Stir Fry, Low-Carb, quick dinner
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