This Easy Low-Carb Keto Chicken Stir-Fry is a deliciously healthy meal you’ll want to make again and again!
I make stir-fries weekly. They’re easy, nutritious, and, most importantly, delicious. I have three picky kids at home, and nine times out of ten, they love whatever I end up throwing in my wok—barring any exotic ingredients, of course. I’m not a fool—there’s no way I can serve them octopus or calamari. But a low-carb stir-fry that substitutes cauliflower for rice? That I can do.
You’d be surprised how quickly you forget that you’re eating riced cauliflower, especially when it’s served with a stir-fry. I actually performed an experiment with my kids. I made them some sesame chicken and served it on a bed of riced cauliflower. My son was the first to notice something different about the texture, but quickly dismissed it when he loaded his plate with seconds. All this to say, my kids bought it, and if I can covertly feed them a generous portion of veggies, you may have the same luck.
I don’t enjoy this recipe only because it’s healthy. It’s also really delicious. Sure, it’s a fantastic choice for anyone keeping their carbs in check, but a recipe can’t just be healthy. I need to like how it tastes, and this stir-fry boasts plenty of flavor. With juicy chicken, fresh veggies, and a touch of ginger and garlic, this recipe is all about bringing that classic stir-fried taste. Plus, it’s crazy quick to make, perfect for my busy weeknights. So, whether you’re keto or just looking for a yummy stir-fry, this dish checks all the boxes!
Is this low-carb Stir-fry healthy?
Totally! The chicken breast provides lean protein, and the vegetables add fiber, vitamins, and minerals. Since there’s no rice, the recipe is keto- and paleo-friendly. The main fats come from olive oil and sesame oil, both of which are considered healthy. If you’re watching your salt intake, try swapping the soy sauce for coconut aminos—it has a similar flavor with much less sodium.
If you want to make a vegan/vegetarian version, simply replace the chicken with mock “chicken” chunks or jackfruit.
Ricing the Cauliflower Yourself
Ricing cauliflower at home is easier than you might think! I tend to go this route myself because I prefer the taste and texture over the frozen options. By ricing it myself, I can avoid the mushy bits I usually get with the frozen variety. While both work, freshly riced cauliflower turns out more fluffy and rice-like. All you need is a food processor. Simply pulse the cauliflower in small batches until it resembles rice. But don’t overprocess it; otherwise, the cauliflower turns out too fine.
How to Make Ahead and Store
You can cook the stir-fry and store it in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or, better yet, on the stovetop. If it needs moisture, add a splash of soy sauce or water.
Serving Suggestions
You can never have enough veggies, so I like to serve this stir-fry with greens like Sautéed Broccolini or bok choy. Want to splurge a little? I won’t ever say no to some Air-Fryer Wontons or Fried Spring Rolls. Or, if you want to keep it light, these Spring Rolls are a refreshing side, especially with this creamy Peanut Sauce.
Ingredients
- 1 1/2 tablespoons olive oil divided
- 1/2 pound boneless, skinless chicken breast thinly sliced
- 1/2 zucchini sliced
- 1 red pepper thinly sliced
- 1/4 onion sliced
- 1/2 teaspoon fresh ginger minced
- 1/2 teaspoon fresh garlic minced
- 2 tablespoons reduced-sodium soy sauce (or coconut aminos)
- 1/2 teaspoon sesame oil
- 1/2 tablespoon rice vinegar
- Salt to taste
- Green onion for garnish
- Cauliflower rice for serving
Instructions
- Heat 1 tablespoon of the oil in a large, deep pan or wok on medium-high heat. Cook the chicken until golden brown and no longer pink inside, about 5-6 minutes. Transfer to plate.
- Add the remaining oil into the pan and turn the heat to medium. Add all the ingredients up to the soy sauce, and cook until the veggies are brown and tender, about 5-8 minutes.
- Add the chicken back into the pan, along with the soy sauce, sesame oil and rice vinegar, and cook about 30 seconds.
- Serve with cauliflower rice and garnish with green onion.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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