Keto Chicken Stir Fry (Chicken Chop Suey, Ready in 20)

This dish has saved me on more busy nights than I can count. Keto chicken stir fry, also known as chicken chop suey, needs just a handful of ingredients and comes together faster than takeout would even arrive.

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Chop suey and chow mein are not the same thing, chow mein includes noodles, while chop suey is a saucier stir fry meant to be eaten on its own, or over rice or noodles if you are not doing keto.

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Chef Jenn’s Take on Chicken Stir Fry

Cooking everything together at once is the easiest way to end up with either overcooked vegetables or undercooked chicken. Cook the chicken alone first, then remove it. Cook the mushrooms, onion, and celery separately until tender, then remove those too. Only bring everything back together at the very end, for just 1 to 2 minutes, long enough to heat through without turning the vegetables limp.

Freeze the chicken for 20 to 30 minutes before slicing, or if it is already frozen, do not fully thaw it first. Either way makes it much easier to cut thin, even strips.

Skip the cornstarch thickener if you can. It adds real carbs to the total, and the sauce genuinely does not need it to taste good.

This is flexible on protein too. Shrimp works great here, and pork is a fine substitute, though beef does not taste quite as good with a sauce this light. Add more low-carb vegetables freely as well, zucchini, broccoli, cabbage, and bok choy all work well alongside the classics.

What You’ll Love About Chicken Stir Fry

• Flexible on protein and vegetables, so it rarely tastes the same way twice.
• Genuinely faster than takeout, on the table in about 20 minutes.
• Loaded with vegetables that stay crunchy, not limp, thanks to the technique.

Ingredients

• Chicken breast – Sliced thin. Skinless chicken thighs work if you prefer dark meat.
• Mushrooms – Sliced. Any mild mushroom works, button mushrooms are a good default.
• Bean sprouts – Fresh.
• Celery, bell pepper, and onion – Sliced thin.
• Garlic – Minced.
• Chicken broth – Low sodium.
• Coconut aminos – Soy sauce works too, though some strict keto eaters avoid soy specifically.
• Avocado oil – Or your preferred high-heat cooking oil.
• Green onion and sesame seeds – For garnish.

How to Make Chicken Stir Fry

Scroll down for the full recipe card with exact measurements and printable instructions.

Freeze the chicken for 20 to 30 minutes to make slicing easier, then slice it thin and mix with the coconut aminos while prepping the vegetables. Clean and slice the mushrooms, celery, and onion. Mince the garlic.

Heat 1 tbsp oil in a wok or large skillet until hot but not smoking. Add the chicken and cook over high heat. Remove the chicken and any juices and set aside.

In another tablespoon of oil, stir fry the mushrooms, onion, and celery until tender. Add the garlic and cook 1 more minute. Remove and set aside.

Add the chicken broth to the pan along with any reserved juices. Boil for 1 to 2 minutes to reduce slightly.

Add the bean sprouts, bell pepper, chicken, and cooked vegetables back to the pan. Cook over high heat, tossing, for 1 to 2 minutes, until everything is heated through.

Season with salt and pepper, top with green onions and sesame seeds, and serve.

Make It A Meal

For more keto Chinese-takeout favorites, Keto Beef and Broccoli, Egg Roll in a Bowl, and Spicy Pork Stir Fry are all worth adding to the rotation.

Storage

This is not a great candidate for freezing, since the vegetables lose their crunch and release extra water once thawed. It keeps in the fridge for a few days, best reheated gently to avoid overcooking the vegetables further.

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5 from 6 votes

Keto Chicken Stir Fry

Keto chicken stir fry, also known as chicken chop suey, is loaded with crunchy vegetables. Faster than takeout, ready in about 20 minutes.

Course Keto Dinner Recipes, Main Course

Cuisine Chinese

Keyword chicken chop suey, easy keto weeknight meal, keto chicken stir fry, low-carb Chinese food, quick keto dinner

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 266kcal

Author Chef Jenn

Cook ModePrevent your screen from going to sleep

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 tablespoons green onion sliced
• 1 tablespoon sesame seeds
• 2 tablespoons 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!

Video

Notes

Recipe Card Tips

• Cook the chicken and vegetables separately, then combine everything only at the very end. It keeps the vegetables genuinely crunchy.
• Freeze the chicken for 20 to 30 minutes before slicing. It’s much easier to cut thin that way.
• Skip the cornstarch thickener. It adds carbs, and the sauce doesn’t need it to taste good.
• 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 | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 965mg | Potassium: 864mg | Fiber: 3g | Sugar: 6g | Vitamin A: 159IU | Vitamin C: 30mg | Calcium: 52mg | 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.