Easy Keto Chicken Stir-Fry (No Sugar Sauce)

Keto Chicken Stir-Fry is one of those meals that saves dinner on busy nights. It’s fast, flexible, and packed with flavor without relying on sugar or starches. This version keeps things low carb while still giving you that classic stir-fry taste everyone loves.

It’s perfect for weeknight dinners, quick meal prep, or anytime you want something lighter but still filling. Everything cooks in one pan, the sauce comes together in minutes, and you can swap the veggies based on what’s in your fridge. Simple, reliable, and easy to repeat.

What You’ll Need

Ingredients

• Boneless chicken breast or thighs
• Bell peppers
• Broccoli
• Zucchini
• Garlic
• Fresh ginger
• Soy sauce or coconut aminos
• Sesame oil
• Olive oil
• Apple cider vinegar or rice vinegar
• Salt
• Black pepper
• Optional red pepper flakes

Equipment

• Large skillet or wok
• Cutting board
• Sharp knife
• Wooden spoon or spatula

Practical Tips

• Chicken thighs stay juicier, but breasts work great if sliced thin.
• Coconut aminos are slightly sweeter and fully keto friendly if you avoid soy.

How to Make Keto Chicken Stir-Fry

Step 1: Preparation

Slice the chicken into thin, even strips so it cooks quickly. Cut vegetables into similar-sized pieces for even cooking. Mince the garlic and ginger ahead of time to keep things moving fast.

Helpful tip: Stir-fry cooking goes quickly. Prep everything before turning on the heat.

Step 2: Cook the Chicken

Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until lightly browned and cooked through. Remove and set aside.

Common mistake to avoid: Overcrowding the pan. Cook in batches if needed or the chicken will steam instead of sear.

Step 3: Stir-Fry the Vegetables

Add a bit more oil if needed, then toss in the vegetables. Cook until just tender but still crisp. Add garlic and ginger in the last minute so they don’t burn.

Optional variation: Add mushrooms or snap peas for extra texture.

Step 4: Make the Sauce and Combine

Lower the heat and return the chicken to the pan. Stir in soy sauce or coconut aminos, sesame oil, and vinegar. Toss everything together until coated and heated through.

Spicy option: Sprinkle in red pepper flakes or a splash of chili oil.

What to Serve With Keto Chicken Stir-Fry

This dish works well on its own, but you can serve it with:

• Cauliflower rice
• Shirataki noodles
• Steamed cabbage

If you’re building a keto dinner rotation, pair it with other quick chicken dinners, easy one-pan meals, or low-carb weeknight recipes for variety without extra effort.

Calories & Nutrition

Approximate calories: 420 to 480 per serving Nutrition values vary based on vegetables and sauce choice.

Storage & Make-Ahead Tips

• Fridge storage: Up to 4 days in an airtight container
• Freezer: Not ideal, vegetables soften after thawing
• Reheating: Warm in a skillet over medium heat or microwave gently

FAQs

Can I make this ahead of time?

Yes, it’s great for meal prep and reheats well.

Can I use frozen vegetables?

Yes, but cook them separately to avoid excess moisture.

Is this kid-friendly?

Yes, just skip spicy ingredients.

Can I swap the chicken?

Shrimp or beef strips work well with the same sauce.

Why is my stir-fry watery?

The pan wasn’t hot enough or the vegetables released too much moisture.