Keto Chicken Stir Fry

This Keto Chicken Stir Fry is a simple weeknight meal that the whole family will love. Super easy to make and saves well - making it a great keto lunch idea too!

My husband loves stir fry, and one of the reasons we have both been so successful is that I have made keto variations of all of our favorite foods. Making a keto stir fry was a no brainer.

First, if you have not added coconut aminos to your Keto Kitchen, order this right now. Coconut Aminos are very close to the flavor of soy sauce but have a buttery flavor that enhances flavor even more!

I also use them in my Keto Egg Roll in a Bowl! So yummy!

I also used Swerve Brown Sugar Substitute to give this keto stir fry recipe but a touch of sweetness. I have not seen this in the stores yet, but I am holding out hope it will be there soon. Until then I get mine from Amazon.

Looking For More Keto Recipes? Check out my entire Library Here.

Keto Asian Chicken Stir Fry

Ingredients:

• 2 lbs. Boneless skinless chicken thighs
• ¼ c. Low sodium soy sauce or coconut aminos
• 2 tablespoon Lemon juice
• 2-3 tablespoon Swerve brown sugar substitute
• 1 teaspoon Garlic powder
• 2 teaspoon Sesame oil
• 1 teaspoon Rice vinegar
• ¼ teaspoon Black pepper
• 1 Medium sized zucchini sliced
• 1 Medium sized yellow squash sliced
• 2 Bell peppers chopped
• ½ Medium onion chopped
• 2 tablespoon Olive oil
• Salt and pepper to taste

How To Make Keto Stir Fry

Place 2 lbs of boneless skinless chicken thighs into a large mixing bowl.

Add the coconut aminos, lemon juice, brown sugar substitute, garlic powder, sesame oil, rice vinegar and black pepper to a small mixing bowl, and stir to combine.

Pour the mixture over the chicken, and toss to coat well. Place the chicken in the fridge to marinate for 30 minutes.

While the chicken is marinating, prepare the vegetables. Slice the zucchini and yellow squash. Chop the onion and bell peppers into large bite-sized chunks, and combine all the prepared vegetables in a mixing bowl.

Heat a large skillet over medium-high heat with 1 tablespoon of olive oil in the bottom.

Add the chicken to the skillet, reserving the leftover marinade for later.

Cook the chicken for 5-7 minutes on each side until it is seared well and completely cooked through.

Remove the chicken from the skillet, and add another tablespoon of olive oil.

Pour the chopped vegetables into the heated skillet, and add salt and pepper to taste. Cook until the vegetables are a crisp tender.

Slice the cooked chicken thighs into strips, and add them back into the skillet with the vegetables.

Reduce the heat to medium-low, and pour in the rest of the reserved marinade. Cook for another few minutes tossing the ingredients to coat them well in the sauce.

Serve the stir fry on its own, or with your favorite keto-friendly side.

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of Keto Chicken Stir Fry has 10 net carbs, 12 total carbs, 2 g fiber, 13 g fat, 31 g protein, and 290 calories. This gives it a B rating. The carb count is a bit high, so this would be good for a day you are doing intermittent fasting.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.