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Free Printable: Low Carb & Keto Food List
Get It NowKeto stir fry recipes are one of my go-to low carb dinners — they’re fast, use just one pan, and I can throw in whatever I’ve got on hand. This keto chicken stir fry checks all the boxes. I actually made it with random stuff from my fridge and freezer, and it turned out so good, I had to write it down. It’s kind of like cauliflower chicken fried rice, but with bigger veggie chunks and a savory sauce that pulls it all together. If you’re craving something quick and satisfying, this cauliflower rice stir fry hits the spot. Make it with me!
Why You Need My Keto Chicken Stir Fry Recipe
- Bold, savory flavor – This dish hits all the notes: garlicky chicken, crisp-tender veggies, and a rich umami sauce. It’s one of those meals that tastes way more complex than it actually is.
- Fast & flexible – It’s ready in about 20 minutes, and I love that I can toss in whatever veggies or protein I have. Perfect for those “what’s for dinner?” nights.
- Better-for-you ingredients – Unlike most stir fries loaded with soy sauce and sugar, I use coconut aminos and skip the sweeteners. It’s naturally healthy, low carb, and paleo-friendly, but still packed with flavor!
Ingredients & Substitutions
Here I explain the best ingredients for my cauliflower rice stir fry recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Chicken – I cut boneless skinless chicken breasts into 1-inch pieces, but thighs work great too if you prefer dark meat — just as juicy, maybe even more flavorful.
- Veggies – I tossed in what I had in the fridge: broccoli and red bell pepper. But you can totally mix it up — mushrooms, snap peas, zucchini, or even shredded cabbage would be delicious here.
- Olive Oil – I use it for sautéing, but avocado oil or any neutral cooking oil you like will work just fine.
- Garlic – Fresh gives the best flavor, but if you’re in a hurry, 2 teaspoons of the jarred kind gets the job done.
- Bone Broth – I used homemade chicken bone broth to deglaze the pan and add flavor, but store-bought works too — just go for one with simple ingredients. Regular broth is fine, and water can work in a pinch (just add a bit more salt).
- Cauliflower Rice – I usually go with fresh cauli rice, but frozen cauliflower rice makes this recipe even faster because there’s no need to cook it — and it still turns out just as tasty.
- Coconut Aminos – This is my favorite soy sauce substitute because it’s gluten-free, lower in sodium, and has a slightly sweet, mellow flavor that works perfectly in stir fry.
- Toasted Sesame Oil – that rich, nutty flavor makes this keto chicken stir fry taste like takeout — but if you don’t have it, a splash of regular sesame oil or even a neutral oil will work in a pinch.
- Green onions – I like adding these at the end for a fresh, zippy finish, but if you don’t have any, a little finely chopped chives or even parsley can work too.
- Sea Salt & Black Pepper
VARIATION: Want to add more flavor?
I kept it simple, but things like ground ginger, red pepper flakes, or even a splash of fish sauce would be delish.
How To Make Keto Chicken Stir Fry
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cook the chicken. Heat the oil in a large pan over medium-high. Add chicken, season with salt and pepper, and cook until golden and just barely cooked through. Set it aside and cover to keep warm.
- Sauté veggies. Add a little more oil, then the garlic. Once it smells amazing, toss in the broccoli and bell peppers. Stir fry until they start to soften.
- Simmer it down. Pour in the bone broth and scrape up all those yummy bits from the bottom. Cover and simmer until the broccoli’s as soft as you like.
- Make the sauce. Add the coconut aminos and give the bottom another scrape. (You can season it more here if you want — see tips ideas above).
- Bring it all together. Add the chicken back in along with the cauliflower rice. Turn the heat up and stir fry until it’s hot, tender, and everything’s cooked through. Stir in toasted sesame oil, season to taste, and top with green onions.
My Recipe Tips
- Chop everything before you start. Stir fry moves fast, so I like having all my ingredients prepped and ready to go — it makes the whole thing way less stressful.
- Don’t move the chicken around too much. I let it sit to get that golden sear, then flip once it’s browned. It doesn’t need to cook all the way yet since it finishes later in the pan.
- Can I use frozen veggies? Yep, you can totally use them. They’ll be a bit softer, but still super tasty.
- Deglazing = flavor boost. When you add the bone broth and coconut aminos, make sure to scrape up all those browned bits at the bottom — that’s where the magic is.
- You can make the sauce sweeter and still keep it keto. Just whisk in 1–2 tablespoons of Besti Powdered with the coconut aminos before adding. So good!
More Keto Stir Fry Recipes
If you’re into quick, one-pan meals like this, you’re gonna love these other keto stir fry recipes too:
Keto Chicken Stir Fry
Keto chicken stir fry with cauliflower rice makes a quick, tasty dinner in 15 minutes — It’s easy to mix up with whatever veggies you’ve got!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Heat 2 tablespoons (30 ml) olive oil in a large skillet or wok, over medium-high heat. Add the chicken pieces, and season with salt and pepper. Cook for 4-5 minutes, flipping once, until chicken is golden and just barely cooked through.
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Remove chicken from the pan, set aside, and cover to keep warm.
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Add the remaining 2 tablespoons olive oil to the pan. Add the minced garlic and saute for about a minute, until fragrant.
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Add the broccoli and bell peppers. Stir fry for 3-4 minutes, until the broccoli starts to turn bright green and peppers start to soften.
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Add bone broth. Scrape the bottom of the pan to deglaze. Reduce heat to medium. Cover with a lid and cook for 3-5 minutes, until broccoli is crisp-tender.
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Add coconut aminos to the pan, scraping the bottom to deglaze again. Return the chicken to the pan. Add the cauliflower rice. Increase heat to medium-high again. Stir fry for 3-4 minutes, until cauliflower is soft but not mushy, any liquid evaporates, and chicken is completely cooked through.
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Remove from heat. Stir in toasted sesame oil. Adjust salt and pepper to taste if needed. Top with green onions, if desired.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 1/2 cups
- Tips: Check out my recipe tips above to help you cook faster, bring out more flavor, and get perfect results every time.
- Store: Keep chicken stir fry leftovers in the fridge for 3-4 days.
- Freeze: You can freeze it for 2-3 months, but fresh is best—freezing can make the veggies mushy!
- Meal Prep: Since stir fry is quick to make, I recommend cooking it fresh. But you can prep ahead by chopping the broccoli, slicing the peppers, and making cauliflower rice.
- Reheat: Warm in a skillet or microwave until hot. The skillet keeps the chicken juicier!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Chicken Stir Fry
30 Comments
Stevie
0This stuff is so tasty. The flavors wake up my mouth. I had never used Coconut aminos before, so thank you for the introduction. I really like that your recipes are always so trustworthy and ALWAYS turn out so good. Thank you. You have been my go-to lately! -Stevie
Wholesome Yum D
0I’m so happy you liked it, Stevie! Coconut aminos really are such a great flavor boost, I’m happy this recipe introduced you to them. It makes my day to hear you’ve been trusting my recipes and that they always turn out well for you.
Lisa
0Delicious!!! 😋
Amanda
0Yum! This stir fry recipe is delicious! I did add a dash of ginger and red pepper flakes. I will be making this again! Thanks for the recipe!
Mendy Stockwell
0I made this recipe the day after I made the keto salmon. I used the leftover salmon instead of the chicken, it was so delicious!
Mendy
0I had been making my own stir fry concoction, but it was too dry. I decided to give this recipe a try. I put in a few extra veggies that I know my family likes. It is amazing! It will definitely be a family staple from here on out! Thanks
Klaudia Giardina
0Can you use No Soy organic teriyaki sauce, marinade instead of Coconut Aminos?
Wholesome Yum D
0Hi Klaudia, Teriyaki sauce and coconut aminos are not quite the same so I don’t think that would work as an alternative.
Brenda Matteson
0I’ve always loved stir fry. Tried this recipe for lunch and made enough for several meals, it was delicious.
Pamellah
0I found it a bit difficult to get a dry mixture at step 6, so I had to remove the liquid. Secondly, I used coconut cream because I am not familiar with the term coconut aminos. I liked the final result; very delicious. I will cook it again.
Wholesome Yum D
0Hi Pamellah, Coconut aminos is a soy sauce alternative.
Cecelia
0I made this recipe today with a few tweaks. I used frozen vegetables instead of fresh, soy sauce instead of sesame oil (ran out of that the other day), frozen cauliflower rice, & I used fish sauce instead of coconut aminos. My family loved it.
Jen
0I’m very sorry, but we followed this recipe to a T and it did not have much flavor, and the broccoli was still very very crunchy after cooking it much longer than the suggested time. Unfortunately this is the second recipe from your blog that we’ve had this experience with, so maybe I’ll try another one and see what happens.
Wholesome Yum M
0Hi Jen, Sorry this recipe didn’t turn out as expected. The instructions will create cooked broccoli that is ‘crisp tender’ so it will still have a bit of crunch. You can definitely cook it longer if you prefer a softer texture to your broccoli.
Elizabeth posler
0Thus recipe was awesome! The only thing we did different was add some Ghee butter and we used avocado oil instead of olive oil. Thank you!
DAwn
0Another hit with the family!! I suggest you prep everything before you start cooking because it cooks fast! Would it be a bad thing to add onions with the garlic?
Wholesome Yum M
0Hi Dawn, I think onions would work nicely with the dish. If you are counting carbs, they will change the nutrition slightly.
Heather McLean
0For your Keto Chicken Stir Fry…..where do you get all the carbs from?
I did not go do a count myself but 11net carbs per serving seems really high? No?
What am I missing?
Thanks!
PS Love your recipes!
Wholesome Yum M
0Hi Heather, The veggies are the biggest contributor to the carb count in this recipe. Feel free to scale back on the number of veggies if you are wanting to make this lower carb.
Lindsay
0For frozen cauliflower do you precook or add in frozen?
Wholesome Yum M
0Hi Lindsay, No need to pre-cook your frozen veggies. Just add them in frozen. They will turn out a little softer than fresh, but it will still be delish!
Mary
0Anyone know how many points this would be on weight watchers?
Carol
0Yum! The flavor was outstanding! I loved this dish and will definitely be making it again. Thank you!
Stephanie Watson
0Thanks for this recipe. I am new to Keto and love your meal planning app which is where I found this! I was worried that this might be bland when I saw the only ingredients were coconut aminos and chicken broth but it tasted delicious and was a big hit with the whole family. I did season the chicken and veggies with ground ginger but nothing more. The chicken was super moist because of the searing. The big win…my kids ate all their veggies with no complaints and even my oldest was stealing veggies from my son’s plate when he was full! My kids will not eat cauliflower rice so I put white rice in the rice cooker for them and cooked the cauliflower rice in a separate pan which allowed me to add chilis to bring in some heat. The hardest part of a stir fry is the prep work, so I did cut up the veggies and chicken ahead of time. Also, stir fry move fast so I made sure to have all the ingredients out and measured ahead of time. We will be making this over and over but using different vegetables!
Erika
0Stir fry is so delicious and I love that this is a great way to get in so many veggies!
Janice
0Love this recipe but for those of us not used to making cauliflower rice it would be helpful to mention a few directions at the end. But thanks so much for those easy delicious recipe ?
Rachel
0So easy and full of flavor! Thanks for sharing!
Kelli McGrane
0Such a delicious and easy meal!
Angela
0I love this recipe! Tasty and healthy. My kids went crazy for this dish… the cauliflower rice was a hit!
veenaazmanov
0A crunchy and delicious comforting meal with amazing flavors. I love it.