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Keto Chicken and Zucchini Stir Fry (Fast & Healthy Dinner) - Quick, Flavorful, and Low-Carb

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25 pounds boneless, skinless chicken breast (or thighs), thinly sliced
  • 2 medium zucchini, halved lengthwise and sliced into half-moons (about 1/4-inch thick)
  • 1 small red bell pepper, thinly sliced (optional but adds color and sweetness)
  • 3 tablespoons avocado oil (or light olive oil), divided
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 2 green onions, sliced (white and green parts separated)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 3 tablespoons tamari (or coconut aminos for soy-free; adjust salt to taste)
  • 1 tablespoon rice vinegar (unseasoned)
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon fish sauce (optional, for umami)
  • 1/2 teaspoon garlic powder (boosts flavor without extra carbs)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon xanthan gum (optional, for thickening; use sparingly)
  • 1–2 teaspoons granulated keto sweetener (optional; balances saltiness)
  • Cauliflower rice, steamed or sautéed
  • Sesame seeds, for garnish
  • Lime wedges, optional, for a fresh finish

Method
 

  1. Prep the chicken: Pat the chicken dry and slice thinly across the grain. Thinner pieces cook faster and stay tender.
  2. Make the sauce: In a small bowl, whisk tamari, rice vinegar, sesame oil, fish sauce, garlic powder, black pepper, and sweetener (if using). If using xanthan gum, sprinkle it in while whisking to avoid clumps. Set aside.
  3. Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon of avocado oil and let it shimmer.
  4. Cook the chicken: Add half the chicken in a single layer. Season lightly with salt. Stir-fry 3–4 minutes until just cooked and lightly golden. Transfer to a plate. Repeat with remaining chicken using another 1 tablespoon oil.
  5. Sauté aromatics: Add the remaining 1 tablespoon oil. Toss in garlic, ginger, red pepper flakes, and the white parts of the green onions. Stir 30–45 seconds until fragrant.
  6. Add vegetables: Add zucchini and red bell pepper. Stir-fry 3–4 minutes until the zucchini is crisp-tender. Don’t overcook—zucchini should keep some bite.
  7. Combine and sauce: Return chicken and any juices to the pan. Pour in the sauce and toss to coat. Cook 1–2 minutes until slightly thickened and glossy. If it gets too thick, splash in a tablespoon of water.
  8. Finish and serve: Turn off the heat. Stir in the green onion tops. Taste and adjust salt, pepper, or a squeeze of lime. Garnish with sesame seeds and serve over cauliflower rice.