This is exactly my kind of dish. You don’t have to follow the recipe constantly, and you can play with the ingredients as much as you like. That’s why chicken and vegetable stir-fry easily turns into a delicious keto and low-carb meal.
I used my usual mix of veggies, but feel free to adjust the ingredients (and amounts) to your taste.
This dish would typically be served with a bowl of rice. The alternative to rice, as you all may know, is cauliflower rice (you can use this cheap Rice-n-Slice vegetable ricer), which I am not too fond of. Other options include shirataki noodles or konjac noodles – again, not my cup of tea. So if you are like me – omit the rice and noodles in this keto variation of stir-fry and enjoy the colorful and flavorful dish on its own!
The best chicken parts to use for this dish will be the thighs, but breasts will work, too. If you are going for thighs, use meat only, no skins.
I used three different colors of bell pepper to make it more colorful, but you can use any bell pepper. If you decide to do so, adjust the amount and use only 1 cup of bell pepper.
If you want to keep the colors, DO NOT USE RED CABBAGE. It will make everything purple and dark – as seen from the pictures. The flavor does not change, though.
There is a variety of ways to make low carb stir-fry. The key is to use sugar-free soy sauce. If you want to make the sauce a bit thicker, add a teaspoon of sesame seed flour – I’ve tried it before and it did thicken up a bit. If you like it hot – add some chili flakes or powder.
I like the crunchiness in my food, so I always add some nuts into the stir-fry. If you want to lower the calories or don’t like nuts, just don’t use any. However, if you go for it – I recommend peanuts, cashew or almonds.
This stir-fry chicken is not a typical low-carb and keto meal, but it is a nice change once in a while. Of course, if you want to lower the carb count, skip bell peppers, mushrooms, nuts and stick to the green vegetables.