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Low on time and short on ingredients? If so, then this quick and easy keto Chicken Stir Fry, aka Chicken Chop Suey, is the meal for you!
On the table in about 20 minutes, you only need a handful of ingredients to make this Chinese food take-out classic. And the best part is it tastes better, and is lower in carbs than the kind you’d get from your local Chinese restaurant.
What’s The Difference Between Chicken Chop Suey and Chow Mein?
The primary difference between chicken chop suey and chicken chow mein is that chicken chow mein is typically a stir-fry that includes noodles.
Chop suey, on the other hand, is a saucy stir fry that can be plated on top of noodles or rice, or in the case of a keto or low-carb diet, just enjoyed on its own.
What You Need to Make Keto Chicken Stir Fry
- A wok or large skillet – if you do much cooking, invest in a good wok! They’re so much easier for stir frys and so much more!
- Sharp knife – you need to thinly slice chicken and chop veggies, so make sure you’ve got a good chef’s knife. I love Henckels – put this set on your wish list and see what difference GREAT knives make
- Cutting board – use a sturdy plastic cutting board that can be washed in the dishwasher. Don’t mess around with raw chicken – use a different cutting board for the veggies.
Ingredients to Make Keto Chicken Stir-Fry
This dish is loaded with veggies and flavor, so the list is a little longer than some of my recipes. But trust me, it is soooo worth it!
- chicken breast
- mushrooms (I used button mushrooms but you can use your favorite mild mushroom)
- bean sprouts
- bell pepper
- chicken broth
- coconut aminos (or soy sauce) – soy sauce has soy in it which has been linked to inflammation and other issues which is why people doing strict keto avoid it
- avocado oil
- green onions and sesame seeds for garnish
- cornstarch – optional – cornstarch will add about 2 carbs per serving but it’ll also thicken the sauce. Avoid this if you want to save the carbs
How To Make keto Chicken Stir-Fry
- If your chicken breast is frozen, don’t thaw it completely before slicing. If it is fresh, pop it in the freezer for 20-30 minutes to freeze it slightly. This will make slicing it thin very easy. Slice the chicken into thin strips.
- Marinade the sliced chicken in the coconut aminos or soy sauce while you’re prepping your veggies.
- Thinly slice the celery, onion, and bell pepper. Mince the garlic. Wash and slice the mushrooms. Wash and chop the green onion for your garnish.
- Heat the oil in a skillet or wok until hot but not smoking. Add the chicken and quickly cook. Remove the chicken from the wok.
- Add the mushrooms, garlic and onion and cook for 2-3 minutes until translucent but not browned.
- Return the cooked chicken and any juices to the pan. Add the bean sprouts and bell pepper. Cook over high heat for 1-2 minutes then add the chicken stock and thicken with cornstarch (optional).
- Season with salt and pepper and serve garnished with green onions.
Chef Jenn’s Tips
- Don’t overcook the veggies! One of the best parts of a stir-fry are the crunchy veggies, and if you cook the chicken thoroughly first, you don’t have to worry about raw chicken and limp veggies.
- Use skinless chicken thighs if you prefer dark chicken meat.
- Feel free to add even more low-carb veggies like zucchini, broccoli, cabbage, bok choy and all your favorites.
What To Serve With Keto Chicken Stir-Fry
Cauliflower rice is the perfect side to this dish so that you can mop up all the yummy sauce. Or, go with another simple veggie like zoodles or steamed broccoli. Or, go all out and make it a Chinese buffet with this keto crack slaw in addition to your stir fry.
Is This Dish Freezer Friendly?
Not really, no. The beauty of a stir-fry is nice crisp veggies, and when you freeze veggies after cooking they tend to get limp and add even more water to the dish.
This dish is best eaten when freshly cooked, though you can store it in the fridge for a few days and it’ll be fine.
There are 10 net carbs in each serving of this keto Chicken Stir-Fry.
Yes, shrimp would be great in this dish, too! The sauce is very light so while pork might work, beef wouldn’t taste quite as good.
You can be eating in about 20 minutes!
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Step By Step Images
Quick and easy and on the table in under 20, this amazing stir-fry is going to be your new favorite!
- 2 chicken breasts, sliced thinly
- 1/3 cup onion, sliced thinly
- 2 celery stalks, sliced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 3/4 cup low sodium chicken broth
- 1/4 cup soy sauce (or coconut aminos)
- 3 cups bean sprouts
- 1/2 cup green bell pepper, sliced
- 2 tbsp green onion, sliced
- 1 tbsp sesame seeds
- 2 tbsp avocado oil
- Thinly slice the chicken and mix it with the coconut aminos (or soy sauce).
- Clean and slice the mushrooms, celery, and onion. Mince the garlic.
- When your veggies are prepped, heat 1 tbsp of oil in wok or large skillet until hot but not smoking. Add the chicken and cook over high heat. Remove the chicken and juices and set aside.
- Then, in another 1 tbsp oil, stir fry over high heat, the mushrooms, onions, and celery until tender. Add the garlic and cook for an additional minute. Remove and set aside.
- Add the chicken broth to the wok/skillet plus any juices from the chicken and veggies. Boil for 1-2 minutes to reduce slightly.
- Optional - thicken with 1 tbsp of cornstarch mixed with 2 tbsp of water.
- Add the bean sprouts, peppers, chicken, and other veggies to the skillet and cook over high heat while mixing, for 1-2 minutes or until it is all heated through.
- Season with additional salt and pepper if necessary.
- Top with green onions and sesame seeds and serve!
If you thicken this dish with 1 tbsp of cornstarch mixed in 2 tbsp of water, add 1.5 carbs per serving to the total net carb count.
Serving Size:1 1/2 cups
Amount Per Serving: Calories: 181Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 51mgSodium: 963mgCarbohydrates: 13gNet Carbohydrates: 10gFiber: 3gSugar: 6gProtein: 25g
All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.