Here’s a quick, flavorful Keto Chicken & Zucchini Stir-Fry—perfect for busy weeknights 🥒🍗
🍗 Keto Chicken & Zucchini Stir-Fry
Ingredients
- 1½ lbs (700 g) boneless, skinless chicken breast or thighs, sliced thin
- 2 medium zucchini, sliced into half-moons
- 2 tbsp avocado oil or olive oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated (optional but great)
- ¼ cup soy sauce or coconut aminos
- 1 tbsp sesame oil
- 1 tbsp rice vinegar or lemon juice
- ½ tsp crushed red pepper flakes (optional)
- Salt & black pepper to taste
- Optional garnish: sesame seeds, green onions (small amount)
Instructions
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
- Add chicken, season lightly with salt and pepper, and stir-fry 4–5 minutes until golden and cooked through. Remove and set aside.
- Add remaining oil. Sauté garlic and ginger for 20–30 seconds until fragrant.
- Add zucchini and cook 2–3 minutes, stirring often—keep it slightly crisp.
- Return chicken to the pan.
- Stir in soy sauce, sesame oil, vinegar, and red pepper flakes. Toss to coat.
- Cook 1–2 minutes until everything is glossy and well combined.
Optional Thick Keto Sauce
- ¼ cup chicken broth
- ¼ tsp xanthan gum
Whisk and add in Step 6; simmer briefly until thickened.
Serving Ideas (Keto)
- Cauliflower rice
- Shirataki noodles
- Enjoy on its own as a light low-carb meal
Approx. Nutrition (per serving, 1/4 recipe)
- Calories: ~320
- Net Carbs: ~4 g
- Protein: ~32 g
- Fat: ~18 g
