Keto Chicken Stir Fry Skillet

Ingredients:

Makes 5 servings
6 Net carbs/serving

1 ½ lbs. Boneless skinless chicken breasts cut into bite-sized pieces
1 large head broccoli cut into florets
1 medium red bell pepper cut into strips
½ Onion cut into strips
2 tsp. Sesame oil divided
2 Tbsp. Olive oil
¼ C. Soy sauce
2 Tbsp. Swerve brown sugar substitute
1 Tbsp. Minced garlic
1 Tbsp. Minced ginger
1 Tbsp. Apple cider vinegar
Salt and pepper to taste

Directions:

1. Heat 1 tablespoon of the olive oil and 1 teaspoon of the sesame oil in a skillet over medium-high heat on the stove.

2. Add the chicken to the skillet, and season with salt and pepper to taste. Cook until completely done in the center, then remove and set aside.

3. Place another tablespoon of olive oil and teaspoon of sesame oil into the skillet and add in the veggies. Saute in the oil until they begin to become tender.

4. In a bowl, combine the soy sauce, apple cider vinegar, brown sugar substitute, minced garlic, and minced ginger. Whisk to combine, and then pour the mixture over the veggies in the skillet.

5. Add the chicken back into the skillet with the vegetables, and toss to coat in the sauce.

Continue to Content

Yield: 5 Servings

Keto Chicken Stir Fry Skillet

Print

Low carb chicken stir-fry recipe is ready in under 30 minutes. Packed with fresh veggies and a keto-friendly sauce this recipe is healthy and packed with flavor.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 ½ lbs. Boneless skinless chicken breasts cut into bite sized pieces
• 1 Large head broccoli cut into florets
• 1 Medium red bell pepper cut into strips
• ½ Onion cut into strips
• 2 tsp. Sesame oil divided
• 2 Tbsp. Olive oil
• ¼ C. Soy sauce
• 2 Tbsp. Swerve brown sugar substitute
• 1 Tbsp. Minced garlic
• 1 Tbsp. Minced ginger
• 1 Tbsp. Apple cider vinegar
• Salt and pepper to taste

Instructions

1. Heat 1 tablespoon of the olive oil and 1 teaspoon of the sesame oil in a skillet over medium-high heat on the stove.
2. Add the chicken to the skillet, and season with salt and pepper to taste. Cook until completely done in the center, then remove and set aside.
3. Place another tablespoon of olive oil and teaspoon of sesame oil into the skillet, and add in the veggies. Saute in the oil until they begin to become tender.
4. In a bowl, combine the soy sauce, apple cider vinegar, brown sugar substitute, minced garlic and minced ginger. Whisk to combine, and then pour the mixture over the veggies in the skillet.
5. Add the chicken back into the skillet with the vegetables, and toss to coat in the sauce.

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 346Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 116mgSodium: 886mgNet Carbohydrates: 6gFiber: 2gProtein: 45g

When you make these recipes in your home your nutrition facts will be different from mine. Please keep track of the products you use so you can get the best idea of what your actual nutrition facts are. I am not a doctor. Please talk to your doctor before starting any diet.

• Keto Bacon Cheddar Ranch Chicken
• Keto Avocado Cheese Dip Snack Recipe
• Keto Cauliflower Hummus
• Keto Creamy Mashed Cauliflower and Gravy
• Keto Green Bean Skillet Pizza Recipe