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4.25 from 16 votes

Chicken Stir Fry Recipe

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: DIET, DINNER, meat + chicken
Cuisine: Asian, low carb + keto
Calories: 926kcal
Author: Dani Spies


  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1/3 cup reduced sodium soy sauce
  • 1/2 cup chicken broth or coconut milk or water
  • 2 teaspoons fresh grated ginger
  • 1 tablespoon coconut sugar
  • Pinch red pepper flakes
  • 2 teaspoon sesame oil
  • 1 tablespoon coconut oil
  • 1 pound chicken breast cut into thin strips against the grain
  • 2-4 cloves garlic chopped
  • 1 onion cut into half moons
  • 3-4 scallions thinly sliced
  • 4 cups of broccoli florets


  • In a small bowl, combine cornstarch and water, stir until all the lumps are gone.
  • Add soy sauce, chicken broth, ginger, coconut sugar, sesame oil and red pepper flakes, into the slurry mixture and mix until well combined. Set aside.
  • Heat coconut oil in a skillet over medium-high heat. Add the chicken and cook for 2-3 minutes on each side or until the pink is gone and the chicken in opaque. Remove from pan and set aside.
  • In the same pan, add onions, garlic and green onions; cook for a couple minutes, stirring frequently. Add broccoli along with a splash of water, pop on a lid (if you have one) and cook for 2-3 minutes or until the broccoli has turned vibrant green.
  • Remove cover from the pan and add in chicken and sauce. Cook until sauce starts to thicken, about 3-5 minutes.
  • Serve over brown rice, cauliflower rice, or zoodles and enjoy!



Calories: 926kcal | Carbohydrates: 48g | Protein: 103g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 290mg | Sodium: 3828mg | Potassium: 2185mg | Fiber: 3g | Sugar: 15g | Vitamin A: 495IU | Vitamin C: 30.4mg | Calcium: 99mg | Iron: 4.4mg