Spicy Keto Chicken Stir-Fry – Fast, Flavorful, and Low-Carb

This spicy keto chicken stir-fry hits that sweet spot of bold flavor and weeknight convenience. It’s loaded with tender chicken, crisp veggies, and a punchy sauce that brings heat without the sugar. Everything cooks in one pan and lands on the table in under 30 minutes.

No complicated steps, no hard-to-find ingredients, and no carb-heavy fillers—just clean, bright taste. If you’re craving takeout but want to keep it keto, this is the go-to recipe.

What Makes This Recipe So Good

• Fast and convenient: From slicing to serving, you’re done in about half an hour. Perfect for busy weeknights.
• Low-carb and satisfying: Plenty of protein, keto-friendly vegetables, and a sauce with zero added sugar.
• Customizable heat: Adjust the spice level with red pepper flakes, chili-garlic sauce, or a dash of hot oil.
• Great texture: Juicy chicken and crisp-tender vegetables give every bite a good crunch and chew.
• Meal-prep friendly: Keeps well for a few days and reheats without turning watery or mushy when made right.

What You’ll Need

• Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), thinly sliced
• Avocado or light olive oil: 2–3 tablespoons for high-heat cooking
• Garlic: 3 cloves, minced
• Ginger: 1 tablespoon fresh, grated
• Bell pepper: 1 medium, sliced (any color)
• Broccoli: 2 cups small florets
• Zucchini:
• Green onions: 3, sliced (white and green parts separated)
• Red chili or red pepper flakes: To taste
• Sesame seeds: 1 teaspoon, for garnish (optional)
• Fresh cilantro or basil: A small handful, chopped (optional)

For the sauce:

• Tamari or coconut aminos: 3 tablespoons (use tamari if you’re fine with soy; coconut aminos for soy-free)
• Rice vinegar: 1 tablespoon (or apple cider vinegar)
• Sesame oil: 1 teaspoon
• Chili-garlic sauce or sriracha (sugar-free): 1–2 teaspoons, to taste
• Fish sauce: 1 teaspoon (optional, for umami)
• Powdered erythritol or allulose: 1/2 teaspoon (optional, to balance heat and acidity)
• Xanthan gum: A tiny pinch (optional, to lightly thicken without carbs)

How to Make It

1. Slice everything first: Thinly slice the chicken and vegetables so they cook quickly and evenly.

   Stir-fries move fast once the pan is hot.

2. Mix the sauce: Whisk tamari or coconut aminos, vinegar, sesame oil, chili-garlic sauce, fish sauce, and sweetener. If using xanthan gum, sprinkle in a very light pinch and whisk until smooth.
3. Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and let it shimmer.
4. Cook the chicken in batches: Add half the chicken in a single layer.

   Season lightly with salt and pepper. Sear 2–3 minutes per side until just cooked, then transfer to a plate. Repeat with the remaining chicken, adding more oil if needed.

5. Stir-fry the aromatics: Reduce heat slightly, add a little more oil if the pan looks dry, then add garlic, ginger, and the white parts of the green onions.

   Stir 30 seconds until fragrant.

6. Cook the veggies: Add broccoli and bell pepper. Stir-fry 2–3 minutes, then add zucchini. Cook another 1–2 minutes until crisp-tender.

   Sprinkle in red pepper flakes if using.

7. Add chicken and sauce: Return chicken to the pan with any juices. Pour in the sauce and toss. Let it bubble for 1–2 minutes until the sauce lightly clings to everything.
8. Finish and garnish: Turn off the heat.

   Stir in the green onion tops. Taste and adjust salt, heat, or acidity. Garnish with sesame seeds and chopped herbs.

9. Serve: Enjoy as is, or over cauliflower rice or shirataki noodles for a heartier low-carb meal.

Storage Instructions

• Fridge: Store in an airtight container for 3–4 days.

  Keep cauliflower rice separate to avoid sogginess.

• Reheat: Use a skillet over medium heat with a splash of water or broth. Heat just until warmed through to preserve texture.
• Freezer: You can freeze for up to 2 months, but zucchini may soften. For best results, undercook the veggies slightly before freezing.

Why This is Good for You

• High in protein: Chicken helps keep you full and supports muscle maintenance, especially helpful on a keto diet.
• Low in net carbs: Non-starchy vegetables like broccoli, zucchini, and bell peppers bring fiber and micronutrients without spiking carbs.
• Healthy fats: Avocado oil and sesame oil contribute fats that support ketosis and bring a satisfying mouthfeel.
• Spices with benefits: Garlic and ginger provide flavor and may support digestion and immunity.

Pitfalls to Watch Out For

• Hidden sugars: Many chili sauces and soy sauces contain added sugar.

  Choose sugar-free versions or check labels closely.

• Overcrowding the pan: Too much chicken at once steams instead of sears. Cook in batches to get good browning.
• Overcooking vegetables: Mushy veggies release water and thin the sauce. Aim for crisp-tender.
• Heavy hand with xanthan gum: A tiny pinch is enough.

  Too much turns the sauce gummy.

• Salt creep: Tamari, fish sauce, and chili pastes can be salty. Taste before adding more salt.

Recipe Variations

• Extra spicy: Add a teaspoon of chili oil or chopped fresh Thai chilies. Finish with a squeeze of lime for balance.
• Peanut or almond twist: Whisk 1–2 tablespoons unsweetened peanut butter or almond butter into the sauce for a creamy, satay-like vibe.

  Thin with a splash of water if needed.

• Crispy chicken: Toss chicken with a teaspoon of baking soda and a pinch of salt, rest 15 minutes, then rinse and pat dry before cooking. It helps tenderness and browning.
• Veggie swap: Try snow peas, green beans, mushrooms, or cabbage. Keep total volume similar to avoid overcrowding.
• No soy: Use coconut aminos and skip the fish sauce.

  Add a dash of mushroom powder for umami.

• Different protein: Swap chicken for thinly sliced beef, pork, or shrimp. Adjust cooking time; shrimp cooks fastest.

FAQ

Can I make this less spicy?

Yes. Skip the red pepper flakes and use a mild chili-garlic sauce or just tamari and sesame oil.

You can always add a little heat at the end if you want more.

Is this recipe gluten-free?

It can be. Use tamari or coconut aminos instead of regular soy sauce, and verify that your chili sauce and fish sauce are gluten-free.

What can I use instead of xanthan gum?

You can skip it entirely. Reduce the sauce slightly in the pan, or melt in a small knob of butter at the end for a silky finish without carbs.

How do I keep the chicken tender?

Slice it thinly against the grain and avoid overcooking.

High heat and short cook time give the best texture. Chicken thighs are more forgiving than breasts.

What do I serve this with on keto?

Cauliflower rice, zucchini noodles, or shirataki noodles are all good choices. Keep sauces and sides low-carb to stay within your goals.

Can I meal-prep this?

Absolutely.

Portion into containers with cauliflower rice on the side. Add fresh herbs and a squeeze of lime after reheating to brighten the flavors.

Final Thoughts

This spicy keto chicken stir-fry brings takeout-level flavor with simple ingredients and smart technique. It’s fast, flexible, and stays true to low-carb goals without feeling restrictive.

Keep a few staples—tamari, chili-garlic sauce, and broccoli—on hand, and you’ve got a dependable dinner ready any night of the week. Adjust the heat, swap the veggies, and make it your own.