Keto Chicken Pepper Stir-Fry

Craving Asian flavors while doing a low-carb, gluten-free diet? My keto chicken pepper stir-fry is packed with bold flavors and cooked in one skillet in under 30 minutes.

It's a weeknight winner that doesn't sacrifice nutrition for taste. Perfect for easy weeknight dinners or meal prep. You're welcome. 

The best part, this chicken stir-fry clocks in at only 4 net carbs per serving. 

Low-Carb Chicken Pepper Stir-Fry

This low-carb chicken pepper stir fry is everything a good dinner should be-fast, wholesome, and full of flavor.

Whether you're making it fresh or prepping it ahead for the week, it's a dish you'll want to come back to again and again.

Ingredients Needed

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The following are the ingredients you'll need to make this recipe.

Note that the full printable recipe card and nutrition facts are at the bottom of the page.

• Skinless chicken breast halves, thinly sliced
• Low-sodium coconut aminos - a gluten-free alternative to soy sauce
• Fish sauce -for a rich umami flavor
• Garlic cloves, minced
• Fresh ginger, finely minced
• Sugar substitute (like erythritol or monk fruit)
• Salt
• Black pepper
• Red chili flakes
• Avocado oil, divided
• Onion, sliced
• Green bell pepper, sliced
• Red bell pepper, sliced
• Yellow or orange bell pepper, sliced
• Toasted sesame oil- to impart a nutty flavor

How To Make This Keto Stir-Fry Recipe

Making this stir-fry keto recipe is pretty straightforward. Start by slicing the chicken breast halves into thin, bite-sized pieces and set them aside.

In a medium bowl, whisk together the coconut aminos, fish sauce, minced garlic, ginger, salt, black pepper, red chili flakes, and your sugar substitute of choice.

Add the chicken to the bowl and toss everything well to coat the meat evenly. Let the chicken marinate in the refrigerator for at least 10 minutes, or up to 30 minutes if you have the time, this allows the flavors to really soak in.

Next, heat one tablespoon of avocado oil in a large skillet or wok over medium-high heat.

Add the sliced onions and bell peppers to the hot pan, and stir-fry them for about 4 to 5 minutes until they're just tender but still vibrant. Transfer the cooked vegetables to a bowl and set them aside.

In the same skillet, pour in the remaining tablespoon of avocado oil and add the marinated chicken, reserving the leftover marinade for later.

Stir-fry the chicken over medium-high heat for about 4 minutes, or until it's browned and nearly cooked through.

Then return the cooked vegetables to the skillet, along with the reserved marinade. Stir everything together and let it simmer for another 5 minutes to allow the flavors to meld and ensure the chicken is fully cooked.

Finish by drizzling in the sesame oil and giving it a final stir.

Serve hot over cauliflower rice or your favorite low-carb base. Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three weeks.

Other Keto Asian (Gluten-Free) Recipes To Try

If you're a fan of Asian recipes, you should consider also making the following delicious options.

• Keto Egg Roll In A Bowl
• Keto Fried Rice
• Keto Chicken Fried Rice

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By eliminating processed foods and focusing on nourishing our bodies with natural, wholesome ingredients, we gave our bodies what they needed to thrive.

In turn, our bodies responded the way God designed them to-by beginning to heal.

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