Keto Spicy Chicken Stir-Fry

Savor the bold flavors of this Keto Spicy Chicken Stir-Fry, a quick and healthy recipe that's perfect for low-carb meal prep or a weeknight dinner. Tender strips of chicken breast are stir-fried to perfection with crisp broccoli, zucchini, and bell peppers, all enveloped in a zesty sauce made with coconut aminos, sriracha, and sesame oil. Fresh garlic and ginger pack an aromatic punch, while a touch of crushed red pepper flakes bring just the right amount of heat. Topped with scallions and sesame seeds for a delightful crunch, this dish comes together in just 30 minutes and delivers a deliciously spicy kick without compromising your keto lifestyle. Perfect for those craving a flavorful, nutrient-dense meal that’s both satisfying and easy to make!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 grams chicken breast
• 1 medium zucchini
• 1 medium red bell pepper
• 200 grams broccoli florets
• 3 cloves garlic
• 1 teaspoon ginger
• 3 tablespoons coconut aminos
• 1 tablespoon sriracha sauce
• 2 tablespoons sesame oil
• 2 tablespoons avocado oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 teaspoon crushed red pepper flakes
• 2 scallions
• 1 teaspoon sesame seeds

Directions

Step 1

Slice the chicken breast into thin, bite-sized strips. Season with salt and black pepper, then set aside.

Step 2

Dice the zucchini and red bell pepper into small chunks. Cut the broccoli into bite-sized florets. Mince the garlic and grate the ginger.

Step 3

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Once hot, add the chicken and stir-fry for 5-6 minutes until fully cooked and slightly browned. Remove the chicken from the skillet and set it aside.

Step 4

Add the remaining 1 tablespoon of avocado oil to the skillet. Toss in the broccoli, zucchini, and red bell pepper. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.

Step 5

Lower the heat to medium, then push the vegetables to the side of the skillet. Add the garlic and ginger to the center and sauté for 30 seconds until fragrant.

Step 6

Return the cooked chicken to the skillet, mixing it with the vegetables.

Step 7

In a small bowl, whisk together coconut aminos, sriracha sauce, sesame oil, and crushed red pepper flakes. Pour the sauce into the skillet and mix everything until evenly coated.

Step 8

Cook for an additional 2-3 minutes to allow the flavors to meld and the sauce to slightly thicken.

Step 9

Remove from heat and garnish with sliced scallions and sesame seeds.

Step 10

Serve hot and enjoy this keto-friendly, spicy chicken stir-fry!

Nutrition Facts

Serving size	(1177.5g)

Amount per serving	% Daily Value*
Calories	1464.1

Total Fat 75.6g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 15.0g
Cholesterol 430mg	0%
Sodium 5864.2mg	0%
Total Carbohydrate 49.0g	0%
Dietary Fiber 10.5g	0%
Total Sugars 33.0g
Protein 152.1g	0%

Vitamin D 0IU	0%
Calcium 238.4mg	0%
Iron 6.1mg	0%
Potassium 2245.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.8%

Protein: 41.0%

Carbs: 13.2%