I love stir fries – they are quick, easy one pot meals that are fun to cook and full of flavor. We got an actual wok a few Christmases ago for my younger son, who is a fellow foodie and home chef, and it has been one of our favorite kitchen additions. Woks take up a lot of space though, so while they are ideal for stir fries, you can easily make them in a large skillet. This keto stir fry chicken and vegetables has been a family favorite for years, and with a few substitutes, it’s easy to make low carb but still delicious for those members of the family who aren’t watching their sugar or carb intake.
I’ll use cauliflower rice in this Keto Stir Fry Chicken and Vegetables or you can use shirataki noodles – both brown up nicely and soak up the gorgeous flavors.
If you haven’t been introduced to Coconut Aminos yet, they are a delicious substitute for soy sauce that is low sodium, low carb, healthy and packed with flavor. I actually prefer it to soy sauce, plus coconut aminos is a gluten-free (yes, soy sauce has gluten!) option as well!
Xanthan Gum is a keto cornstarch substitute that is an excellent thickener for sauces and in baking. A little goes a long way! I bought a bag of it on Amazon a year ago and use it often, and have barely made a dent – you only need 1/2 a tablespoon or so for it to do it’s magic!
This recipe is addictive – it’s full on flavor but also TOO easy to whip up.
Keto Stir Fry Chicken and Vegetables
- 1 cup cauliflower rice cooked and drained so all moisture is removed
- 4 cups water
- 1/2 cup coconut aminos
- 1/2 cup Golden Lakanto monkfruit or Swerve brown sugar substitute
- 1/2 teaspoon Xanthan Gum
- 1 tablespoon fresh ginger minced
- 1 tablespoon garlic minced
- ? teaspoon red pepper flakes
- 3 boneless chicken breasts skinless and sliced into thin strips
- 2 tablespoon toasted sesame oil
- 1 bell pepper cut into thin slices (green, red or orange, whatever you prefer...I like red)
- 1 head broccoli broken into florets
- 1 red onion cut into quarters
- 1 cup bean sprouts
- Combine coconut aminos, sweetener, and xanthan gum in a medium bowl; stir until smooth and xanthan gum has completely dissolved - no clumps!
- Mix ginger, garlic, and crushed red pepper into sauce.
- Add chicken to the bowl and coat with sauce mixture.
- Refrigerate for at 15 - 30 minutes.
- Heat 1 tablespoon toasted sesame oil in a large skillet or wok over medium-high heat.
- Toss in the bell pepper, broccoli, and onion - stir together until vegetables are tender but still bright and a bit crisp, about 5 minutes. Remove vegetables from skillet or wok.
- Add remaining 1 tablespoon of sesame oil to the skillet or wok and add the chicken that has been marinading. Don't throw away the marinade - we'll be using that!
- Cook and stir fry the chicken for about 2 minutes per side.
- Add the vegetables back in along with the reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, about 5 minutes.
- Toss in the bean sprouts and cauliflower rice.
- Stir fry to coat with sauce incorporate with chicken and vegetables, about 1 - 2- minutes.
- Alternatively, you can serve this over the cauliflower rice separately, I just like the flavors to soak into the cauliflower.
- Top with sesame seeds, sliced scallions and enjoy!