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Homemade Easy Low-Carb Keto Stir-Fry photo
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Easy Low-Carb Keto Stir-Fry

This Easy Low-Carb Keto Stir-Fry is a quick, delicious dinner packed with flavor and wholesome ingredients!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Asian
Keyword: Healthy, Keto, Low-Carb, Quick
Servings: 4 servings

Ingredients

  • 1.5 tablespoons olive oil divided
  • 0.5 pound boneless, skinless chicken breast thinly sliced
  • 0.5 zucchini sliced
  • 1 red pepper thinly sliced
  • 0.25 onion sliced
  • 0.5 teaspoon fresh ginger minced
  • 0.5 teaspoon fresh garlic minced
  • 2 tablespoons reduced-sodium soy sauce (or coconut aminos)
  • 0.5 teaspoon sesame oil
  • 0.5 tablespoon rice vinegar
  • Salt to taste
  • Green onion for garnish
  • Cauliflower rice for serving

Instructions

  • Start by slicing the chicken breast, zucchini, red pepper, and onion. Mince the ginger and garlic to release their aromatic oils.
  • In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.
  • Add the sliced chicken breast to the skillet. Season with a pinch of salt and cook for about 5-6 minutes or until the chicken is cooked through and no longer pink. Remove the chicken from the pan and set aside.
  • In the same skillet, add the remaining ½ tablespoon of olive oil. Add the sliced onions, zucchini, and red pepper. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
  • Stir in the minced ginger and garlic, and cook for an additional minute to let the flavors bloom.
  • Return the cooked chicken to the skillet. Add the soy sauce (or coconut aminos), sesame oil, and rice vinegar. Toss everything together until well-coated and heated through, about 2-3 minutes.
  • Serve the stir-fry over a bed of cauliflower rice and garnish with sliced green onions for that extra burst of flavor.

Equipment

  • Large Skillet or Wok
  • Cutting board and knife
  • Measuring spoons
  • Spatula or Wooden Spoon

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the microwave or on the stovetop, adding a splash of water or broth to keep it moist.
  • For longer storage, freeze the stir-fry for up to 2 months.
  • Swap the protein for shrimp, tofu, or beef for variety.
  • Add red pepper flakes or sriracha for a spicy kick!