In This Post

Why You Need My Keto Chicken Stir Fry Recipe
Ingredients & Substitutions
How To Make Keto Chicken Stir Fry
My Recipe Tips
More Keto Stir Fry Recipes
Keto Chicken Stir Fry Recipe card
Recipe Reviews

Keto stir fry recipes are one of my go-to low carb dinners — they’re fast, use just one pan, and I can throw in whatever I’ve got on hand. This keto chicken stir fry checks all the boxes. I actually made it with random stuff from my fridge and freezer, and it turned out so good, I had to write it down. It’s kind of like cauliflower chicken fried rice, but with bigger veggie chunks and a savory sauce that pulls it all together. If you’re craving something quick and satisfying, this cauliflower rice stir fry hits the spot. Make it with me!

Why You Need My Keto Chicken Stir Fry Recipe

Bold, savory flavor – This dish hits all the notes: garlicky chicken, crisp-tender veggies, and a rich umami sauce. It’s one of those meals that tastes way more complex than it actually is.
Fast & flexible – It’s ready in about 20 minutes, and I love that I can toss in whatever veggies or protein I have. Perfect for those “what’s for dinner?” nights.
Better-for-you ingredients – Unlike most stir fries loaded with soy sauce and sugar, I use coconut aminos and skip the sweeteners. It’s naturally healthy, low carb, and paleo-friendly, but still packed with flavor!

Sauteed chicken and veggies with cauliflower rice in a skillet.

Ingredients & Substitutions

Here I explain the best ingredients for my cauliflower rice stir fry recipe, what each one does, and substitution options. For measurements, see the recipe card.

Chicken – I cut boneless skinless chicken breasts into 1-inch pieces, but thighs work great too if you prefer dark meat — just as juicy, maybe even more flavorful.
Veggies – I tossed in what I had in the fridge: broccoli and red bell pepper. But you can totally mix it up — mushrooms, snap peas, zucchini, or even shredded cabbage would be delicious here.
Olive Oil – I use it for sautéing, but avocado oil or any neutral cooking oil you like will work just fine.
Garlic – Fresh gives the best flavor, but if you’re in a hurry, 2 teaspoons of the jarred kind gets the job done.
Bone Broth – I used homemade chicken bone broth to deglaze the pan and add flavor, but store-bought works too — just go for one with simple ingredients. Regular broth is fine, and water can work in a pinch (just add a bit more salt).
Cauliflower Rice – I usually go with fresh cauli rice, but frozen cauliflower rice makes this recipe even faster because there’s no need to cook it — and it still turns out just as tasty.
Coconut Aminos – This is my favorite soy sauce substitute because it’s gluten-free, lower in sodium, and has a slightly sweet, mellow flavor that works perfectly in stir fry.
Toasted Sesame Oil – that rich, nutty flavor makes this keto chicken stir fry taste like takeout — but if you don’t have it, a splash of regular sesame oil or even a neutral oil will work in a pinch.
Green onions – I like adding these at the end for a fresh, zippy finish, but if you don’t have any, a little finely chopped chives or even parsley can work too.
Sea Salt & Black Pepper

VARIATION: Want to add more flavor?

I kept it simple, but things like ground ginger, red pepper flakes, or even a splash of fish sauce would be delish.

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How To Make Keto Chicken Stir Fry

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Cook the chicken. Heat the oil in a large pan over medium-high. Add chicken, season with salt and pepper, and cook until golden and just barely cooked through. Set it aside and cover to keep warm.
Sauté veggies. Add a little more oil, then the garlic. Once it smells amazing, toss in the broccoli and bell peppers. Stir fry until they start to soften.

Simmer it down. Pour in the bone broth and scrape up all those yummy bits from the bottom. Cover and simmer until the broccoli’s as soft as you like.
Make the sauce. Add the coconut aminos and give the bottom another scrape. (You can season it more here if you want — see tips ideas above).
Bring it all together. Add the chicken back in along with the cauliflower rice. Turn the heat up and stir fry until it’s hot, tender, and everything’s cooked through. Stir in toasted sesame oil, season to taste, and top with green onions.

My Recipe Tips

Chop everything before you start. Stir fry moves fast, so I like having all my ingredients prepped and ready to go — it makes the whole thing way less stressful.
Don’t move the chicken around too much. I let it sit to get that golden sear, then flip once it’s browned. It doesn’t need to cook all the way yet since it finishes later in the pan.
Can I use frozen veggies? Yep, you can totally use them. They’ll be a bit softer, but still super tasty.
Deglazing = flavor boost. When you add the bone broth and coconut aminos, make sure to scrape up all those browned bits at the bottom — that’s where the magic is.
You can make the sauce sweeter and still keep it keto. Just whisk in 1–2 tablespoons of Besti Powdered with the coconut aminos before adding. So good!

Keto chicken stir fry with cauliflower rice in a bowl.

More Keto Stir Fry Recipes

If you’re into quick, one-pan meals like this, you’re gonna love these other keto stir fry recipes too: