Low carb keto chicken stir fry with cauliflower rice makes a delicious 15-minute dinner with Asian flavors! This dish is so easy to customize with whatever vegetables you have on hand.
So, I’m not going to pretend that I am eating keto all the time. I just love food too much and basically can’t resist eating whatever I want. However there is no denying that the keto diet has grown increasingly popular over recent years, and I have got friends who have in fact seen amazing results. Therefore I decided to dabble in it with my cooking, and this delicious dish might have just brought me around to it.
So What’s Keto All About?
The keto diet is basically a low-carb, high-fat diet, and there are a number of variations of it. The standard version has moderate protein, and is most widely known and used, and there is also a high protein version popular amongst bodybuilders and athletes. If you are interested in an overview, check out the information on this website. It goes without saying that you should always research any diet properly before embarking on it.
Are You Making this Keto Chicken Stir Fry?
So, ok guys! If you make this Keto Chicken Stir Fry, please leave a comment and additionally give this recipe a share! I love to hear from all of you, and I surely always do my best to respond to your comments. Lastly, if you do make this recipe, don’t forget to tag me on Instagram or Tik Tok! Because I like to look through and see your creations. Post to Instagram stories too so I can easily share with my fans!
Looking for other (non-keto) chicken recipes? Check out my Weeknight Green Vegetable Pasta Dish with chicken.
Keto Chicken Stir Fry
Low carb keto chicken stir fry with cauliflower rice makes a delicious 15-minute dinner with Asian flavors! This dish is so easy to customize with whatever vegetables you have on hand.
Ingredients
2 teaspoons sesame oil
1/4 cup Tamari or soy sauce
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1 teaspoon grated ginger
For the stir fry:
4 chicken thighs, cut into 1 inch pieces
2 teaspoons sesame oil
1/2 onion, diced
1 red bell pepper, thinly sliced
1 head broccoli, broken into florets
2 cups cauliflower rice, cooked
1/2 cup cilantro, chopped
Instructions
- Mix all marinade ingredients together in a bowl. Combine half the marinade with the chicken and stir.
- Heat sesame oil In a large non stick skillet over high heat and cook the onion and garlic for 1-2 minutes to soften. Add red bell pepper, cook for 2 minutes.
- Add broccoli with 2 tablespoons water and cook for 2 more minutes. Remove from the pan and set aside.
- Add sesame oil to the pan and cook the chicken thigh with the marinade for 4-5 minutes.
- Add back in the vegetables with the remaining marinade and stir for one minute. Stir in the cilantro.
- Spoon cauliflower rice into a bowl and top with the chicken stir fry, sprinkle with extra cilantro.
