Chicken Stir Fry

by KetoFocus.com

Take out flavor made from simple ingredients

This chicken stir fry is perfect for any busy weeknight- easy, customizable, and on the table in less than 30 minutes!

You know those nights where you have nothing planned, everyone is starving, and you’re fighting the urge to call in take out? Every busy family has them. It’s the perfect time to whip together this easy chicken stir fry for a healthy & satisfying dinner.

a skillet with homemade veggie and chicken stir fry next to fresh asparagus, red bell pepper, mushrooms and more stir fry sauce

Stir fry is a genius way to use up leftover veggies that have been sitting in the fridge, saving you a trip to the store and keeping food out of the trash. Use the list below for ideas of vegetables that work amazingly well in stir fry. Feel free to mix and match the vegetables and use whatever meat you have on hand- chicken thighs, ground chicken, turkey, or even beef!

Takeout stir fry is loaded with sugary sauces and sometimes MSG. Plus it can get expensive! When you’re in the mood for Asian-style flair without expense, try this stir fry recipe, Shrimp Fried Rice or Egg Roll in a Bowl for a flavor packed dinner the whole family will enjoy.

How to make chicken stir fry

  1. Add the avocado oil to a large skillet over medium-high heat.
  2. Dice the chicken and add it to the hot pan. Cook until heated through with an internal temperature of 165 degrees.
  3. Add your favorite stir fry vegetables like bell pepper, broccoli, asparagus, mushrooms and carrots to the pan. Cook for 1-2 minutes.
  4. Stir in the my 3 ingredient stir fry sauce – soy sauce, vinegar, garlic. Add extras like ginger, chicken broth and sesame oil for extra flavor.
  5. Lower the heat to medium and let the stir fry cook until the veggies are soft.
  6. Serve over rice, cauliflower rice or enjoy by itself.

a metal pan loaded with colorful stir fry mix of broccoli, mushrooms and chicken

Key ingredients

  • Boneless skinless chicken thighs – A juicy and flavorful cut of chicken that goes great with stir fry. Feel free to substitute with ground turkey, ground chicken, chicken breast. You could even change up the protein by make pork or even beef stir fry.
  • Vegetables – Red pepper, broccoli, asparagus, mushrooms and carrots are what I used, but feel free to mix and match with zucchini, cauliflower, onion, cabbage, bok choy, bean sprouts, green bell pepper or spinach as well. Basically any vegetable that you need to use up in your refrigerator will work perfectly in a vegetable stir fry.
  • Soy sauce – If you’re soy free, use coconut aminos or liquid aminos instead. For a gluten free stir fry, use tamari sauce. This is the base for our easy stir fry sauce.
  • Vinegar – Another key component to the stir fry sauce to add some tang and acid. Can use white vinegar, apple cider vinegar or rice vinegar.
  • Arrowroot powder – Thickens the sauce for the perfect stir fry glaze, but can be left out if desired. Cornstarch, xanthan gum or even an egg yolk are other thickeners that can be used in this chicken stir fry recipe.

Chicken Stir Fry Recipe Video

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Chicken Stir Fry Ingredients

  • 2 tablespoons avocado oil
  • 1.5 lbs boneless skinless chicken thighs, sliced or diced
  • 1/2 red bell pepper, diced or sliced
  • 1 cup broccoli florets
  • 7-8 asparagus spears, cut into 1 inch pieces
  • 1/2 cup quartered mushrooms
  • 1/2 carrot, julienned
  • 1/3 cup soy sauce, tamari or liquid aminos
  • 3 tablespoons vinegar (white, rice or apple cider)
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger or 2 tablespoons freshly grated ginger
  • 1 teaspoon sesame oil, optional
  • 1 teaspoon arrowroot powder, optional

Chicken Stir Fry Directions

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looking down on an oval skillet pan with mushrooms, asparagus and broccoli mixed with chicken and topped with sesame seeds

Flavor variations

One of the best things about this chicken stir fry recipe is how easy it is to customize each and every part to be exactly how you like (or to use exactly what you have on hand!).

Here are some fun ways you can change this stir fry recipe to fit your needs.

Protein – Chicken thighs, chicken breasts, ground chicken, ground pork,  ground turkey. You could even make a beef stir fry with ground beef or steak.

Vegetables – Red, yellow, orange or green bell peppers, broccoli, asparagus, mushrooms, carrots, zucchini, cauliflower, onion, cabbage, bok choy, green onion, green beans bean sprouts or spinach. Basically any vegetable you have in your fridge that you need to use up!

Sauces – Whether you want to use a stir fry sauce or teriyaki sauce (to make teriyaki chicken stir fry), each soy sauce based sauce will have tons of flavor. You can customize the sauce by adding other flavor components life sesame seeds, sesame oil, fish sauce, peanut butter, chicken broth, red pepper flakes, or brown sugar replacement.

Toppings – chopped peanuts or cashews, scallions, sesame seeds, or chopped cilantro.

stir fry over a bed of white cauliflower rice in front of a gray pitcher and a skillet with more stir fry

Vegetables to use in stir fry

Here’s a complete list of vegetables you could add to this stir fry recipe:

  • Cabbage
  • Bell pepper
  • Yellow onion
  • Green onion
  • Broccoli
  • Bok choy
  • Zucchini
  • Yellow Squash
  • Cauliflower
  • Snap peas
  • Green beans
  • Carrots
  • Mushrooms
  • Asparagus
  • Spinach
  • Kale
  • Bean sprouts
  • Water chestnuts
chicken and veggie stir fry skillet with chopsticks on the side

Storage information and meal prep instructions

To make dinnertime even easier, you can meal prep your protein 1-2 days before making your chicken broccoli stir fry. Just cook it according to the directions, let cool, and then store in an airtight container in the refrigerator for up to 2 days.

Storing leftover stir fry is easy. Just let the chicken, vegetable, and sauce mixture cool, then store it in an airtight container for up to 3-5 days. The longer it sits, the less crisp the vegetables will be, but you can always crisp it up again if you reheat on the stovetop.

To reheat your stir fry, microwave it for 30-90 seconds or until heated through or add to a skillet and reheat over the stovetop on medium high heat.

Chicken Stir Fry: FAQS

Can I use frozen vegetables in a stir fry?

Yes! Frozen vegetables work great in stir fry and are the perfect way to get dinner on the table even faster. Just toss frozen vegetables straight from the bag into the heated pan to cook.

What can I add to stir fry for flavor?

A flavorful stir fry sauce is key to adding delicious flavor to your stir fry. Soy sauce, fresh garlic, ginger and vinegar are essential for creating a flavorful stir fry sauce. For variation, try adding fresh lemongrass, sesame oil, peanut butter, ginger, fish sauce, or chicken broth.

What's the best oil for stir fry?

You can use any oil with a high smoke point. Traditionally, soybean oil, vegetable oil, or peanut oil where used. Peanut oil yields a nutty flavor. Canola oil and vegetable oil has a neutral flavor. For a healthier oil, use avocado oil. It has both a high smoke point and a neutral flavor.

How to season chicken for stir fry?

The chicken in stir fry doesn't require pre-seasoning. The sodium from the soy sauce and flavor components such as vinegar, garlic, ginger and sesame oil provide a delicious combination to make this stir fry recipe unbeatable.

Nutritional information & Macros

Nutrition Information

Chicken Stir Fry

Servings: 6

Amount Per Serving
Calories 197
Fat 9.3g
Protein 24.2g
Total Carbs 5.1g
Net Carbs 3.7g

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