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two servings of keto chicken stir fry on black plates
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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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 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
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 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