Keto Chicken Stir Fry Recipe
Toss chicken thighs with oil and seasoning. Sauté chicken until golden and set aside. Stir-fry onions, peppers, broccoli, carrots, and snap peas until tender, adding water chestnuts midway. Mix sauce, add to stir-fry, and simmer. Reintroduce chicken, stir in sesame oil, and serve with garnish.
Equipment
- Slotted spoon
- Large mixing bowl
- Small mixing bowl
- Large sauté pan
Ingredients
Sauce
- 2 tbsp apple cider vinegar
- 1½ tbsp minced ginger
- ⅓ cup coconut aminos
- 6 garlic cloves minced
Chicken
- ½ tsp black pepper
- 2 tbsp avocado oil split in two
- 1 tbsp arrowroot flour
- 1 tsp kosher salt
- 1 lb boneless & skinless chicken thighs cut into bite-size chunks & pat very dry
Stir Fry
- 4 oz water chestnuts drained thoroughly
- 2 small carrots peeled and thinly sliced
- 1 tsp red chili pepper flakes
- 4 oz sugar snap peas
- 1½ tsp sesame oil
- 2 bell peppers julienned
- ½ tsp medium yellow onion thinly sliced
- big pinch of kosher salt
- 8 oz broccoli florets
Instructions
- Mix chicken thighs with 1 tablespoon of oil and seasonings in a large bowl.
- Heat a large sauté pan over medium-high heat for 2 minutes, add remaining oil, and heat for another minute.
- Cook chicken in a single layer for about 3 minutes on each side until golden and crisp.
- In the same pan, sauté onions with kosher salt for 2 minutes.
- Add bell peppers, broccoli, carrots, and snap peas.
- Cook for 5-7 minutes until tender, stirring occasionally.
- Cover halfway for quicker cooking and add water chestnuts midway.
- Combine sauce ingredients in a small bowl and stir into the vegetable mixture.
- Reduce heat and simmer for 2-3 minutes.
- Return chicken to the pan, stir in sesame oil and chili flakes, and cook for 2 minutes.
- Adjust seasoning, garnish with scallions and sesame seeds, and serve with cauliflower rice.
Notes
- For extra crisp chicken, avoid overcrowding the pan during cooking.
- Use fresh vegetables for vibrant flavor and texture.