Low Carb Keto Chicken Stir Fry With Cauliflower Rice
Low carb keto chicken stir fry with cauliflower rice makes a delicious 15-minute dinner with Asian flavors! It's easy to customize keto stir fry chicken and vegetables with what you have on hand.
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- 1/4 cup Olive oil (divided)
- 1 lb Chicken breast (or thighs; cut into 1-inch pieces)
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
- 4 cloves Garlic (minced)
- 6 oz Broccoli (cut into florets)
- 1 large Red bell pepper (cut into 1-2 inch thin strips)
- 1/4 cup Chicken bone broth
- 1 lb Cauliflower rice (fresh or frozen)
- 1/4 cup Coconut aminos
- 1 tsp Toasted sesame oil
- 1/4 cup Green onions (optional)
Heat 2 tablespoons (30 ml) olive oil in a large skillet or wok, over medium-high heat. Add the chicken pieces, and season with salt and pepper. Cook for 4-5 minutes, flipping once, until chicken is golden and just barely cooked through.
Remove chicken from the pan, set aside, and cover to keep warm.
Add the remaining 2 tablespoons (30 ml) olive oil to the pan. Add the minced garlic and saute for about a minute, until fragrant.
Add the broccoli and bell peppers. Stir fry for 3-4 minutes, until the broccoli starts to turn bright green and peppers start to soften.
Add bone broth. Scrape the bottom of the pan to deglaze. Reduce heat to medium. Cover with a lid and cook for 3-5 minutes, until broccoli is crisp-tender.
Add coconut aminos to the pan, scraping the bottom to deglaze again. Return the chicken to the pan. Add the cauliflower rice. Increase heat to medium-high again. Stir fry for 3-4 minutes, until cauliflower is soft but not mushy, any liquid evaporates, and chicken is completely cooked through.
Remove from heat. Stir in toasted sesame oil. Adjust salt and pepper to taste if needed. Top with green onions, if desired.
Serving size: 1 1/2 cups
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