Go Back
–+ servings
The Best Low Carb Chicken Stir Fry

The BEST Low Carb Chicken Stir Fry (Keto Friendly!)

This delicious and healthy Low Carb Chicken Stir Fry satisfies takeout cravings. Using a xanthan gum technique for a thick, glossy sauce, it's quick to prepare, loaded with vibrant flavors, and perfect for a weeknight meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Chinese
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb chicken breasts cut into thin slices
  • 2 garlic cloves minced
  • 1 inch piece root ginger peeled and grated
  • 4 tbsp gluten free soy sauce
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1/2 cup onion (80g)
  • 2 cups broccoli (200g)
  • 1/2 red bell pepper (100g)
  • 1 cup mushrooms (80g)
  • 2 tsp sesame oil
  • 1/2 tsp red pepper flakes
  • 1/4 tsp xanthan gum
  • 1 tbsp water

Equipment

  • Wok
  • Large heavy-bottomed skillet or cast-iron pan
  • Bowl
  • Zip-top bag
  • Spatula or stir-fry tool

Method
 

Phase 1: Marinate the Chicken
  1. In a bowl or a zip-top bag, combine the thinly sliced chicken breasts with the minced garlic, freshly grated ginger, gluten free soy sauce, and apple cider vinegar. Ensure the chicken is well coated. Marinate the chicken in the refrigerator for at least 30 minutes to allow the flavors to truly penetrate and tenderize the meat.
Phase 2: Stir Fry the Vegetables
  1. Heat the olive oil in a large wok or heavy-bottomed skillet over high heat until it shimmers. Add the sliced onion and stir fry for about two minutes until it begins to soften.
  2. Next, add the broccoli and red bell peppers to the wok. Continue to stir fry for a few more minutes until the vegetables are crisp-tender and brightly colored. Remove the cooked vegetables from the wok and transfer them to a bowl. Cover the bowl with foil to keep them warm while you cook the chicken.
Phase 3: Sear the Chicken
  1. Drain the chicken from the marinade, making sure to reserve the marinade for later use. Add a little more olive oil to your hot wok if needed.
  2. Place the drained chicken pieces into the wok in a single layer. Cook the chicken over high heat for 3-4 minutes per side, or until each piece is fully cooked through, lightly browned, and no longer pink inside. Cook in batches if necessary to avoid overcrowding the pan, which would steam the chicken instead of searing it.
Phase 4: Integrate the Sauce and Finish
  1. Before returning the vegetables, mix the reserved marinade with 1/4 teaspoon of xanthan gum and 1 tablespoon of water until smooth.
  2. Pour this now-thickened marinade back into the wok. Add the cooked vegetables, mushrooms, sesame oil, and red pepper flakes. Stir everything together well, cooking for about three to four more minutes. Watch as the sauce beautifully thickens and coats all the ingredients, achieving that desirable glossy, clingy finish.
Phase 5: Serve
  1. Serve your piping hot Low Carb Chicken Stir Fry immediately.

Nutrition

Calories: 220kcalCarbohydrates: 7gProtein: 32gFat: 11gSaturated Fat: 2gCholesterol: 88mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 100mgCalcium: 5mgIron: 10mg

Notes

Achieve perfect results with proper mise en place, high heat, and by avoiding overcrowding the wok. Always use fresh ginger for authentic flavor and cook vegetables until crisp-tender. Store leftovers for 3-4 days in the refrigerator; this recipe is excellent for meal prep.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Tried this recipe?

Let us know how it was!