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Quick & Easy Keto Chicken Stir Fry

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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. I’ll show you all my chef tips and tricks to make this amazing keto chicken recipe in no time!

keto chicken stir fry in a black bowl with chopsticks on the side
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This dish has saved my bacon so many nights when I’ve been short on time but still need to put a great tasting dish on the table. I serve it with rice for the kids, and dig into this easy chicken keto recipe just as it is. Hungry? Grab a wok or a big skillet, and let’s get cooking!

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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.
keto chicken stir fry in two black bowls with chopsticks

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
  • celery
  • bell pepper
  • garlic
  • onion
  • 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

  1. 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.
  2. Marinade the sliced chicken in the coconut aminos or soy sauce while you’re prepping your veggies.
  3. 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.
  4. 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.
  5. Add the mushrooms, garlic and onion and cook for 2-3 minutes until translucent but not browned.
  6. 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).
  7. 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.
  • Finish with something sweet like this keto peanut butter fudge!

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.

How many carbs are there in this dish?

There are 10 net carbs in each serving of this keto Chicken Stir-Fry.

Can I use a different protein?

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.

How long does it take to make this dish?

You can be eating in about 20 minutes!

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Step By Step Images

two servings of keto chicken stir fry on black plates
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Keto Chicken Stir Fry

Quick and easy and on the table in under 20, this amazing stir-fry is going to be your new favorite!
Course Keto Dinner Recipes, Main Course
Cuisine Chinese
Keyword chicken, chicken recipes, easy chicken, keto chinese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 266kcal
Author Chef Jenn

Ingredients

  • 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

Instructions

  • 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!

Notes

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.

Nutrition

Serving: 1.5cups | Calories: 266kcal | Carbohydrates: 11g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 965mg | Potassium: 845mg | Fiber: 3g | Sugar: 6g | Vitamin A: 149IU | Vitamin C: 30mg | Calcium: 44mg | Iron: 2mg | Net Carbohydrates: 8g

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.

Want even more keto goodness? Check out this keto Crack Cauliflower but be warned, it’s so good, you won’t want cauliflower any other way! Other top picks include keto corned beef hash, keto Philly cheesesteak casserole, and Tex-Mex Beef Casserole.

By Chef Jenn

6 thoughts on “Quick & Easy Keto Chicken Stir Fry”

  1. Love a good stir fry recipe and you nailed it on the flavors and keeping the the vegetables crunchy. I would eat this any night for dinner.

    Reply
  2. I made this today with my kids! We’ve been having fun spending extra time in the kitchen. This recipe is certainly kid friendly! Easy to make and tastes great! My kids were super excited to make a stir fry!

    Reply

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