Keto Chicken Stir Fry Recipe

2 minute read • by Michelle Dudash 02-06-2020

Keto Chicken Stir Fry Recipe

Keto friendly chicken stir fry with zoodles and sesame



PREP TIME: 30 minutes



NUTRITION FACTS (per serving): 

260 Calories  •  18g Total Fat

5g Carbohydrates   •  2g Fiber

3g Net Carbs  •  20g Protein


Satisfy your Chinese takeout craving with this Keto Chicken Stir Fry recipe.


Seasoned with tamari or soy sauce, garlic, ginger, and dark sesame oil, it offers a complex umami taste. By swapping in  zucchini for regular noodles (a.k.a. zoodles), you can cut the carbs without missing out on your favorite flavors. Zoodles are a popular a low-carb substitute for noodles and are easy-to-make at home with a spiralizer or you can even buy them pre-spiralized at some grocery stores to save extra time.


Looking to add more even more color to this Keto Chicken Stir Fry recipe? Simply add in your favorite low-carb vegetables like mushrooms or scallions.


  • 2 tablespoons avocado oil or canola oil, divided
  • 1 pound trimmed, boneless, skinless chicken thighs
  • 1/4 teaspoon salt
  • 2 teaspoons tamari or soy sauce, divided
  • 2 cloves garlic, minced
  • 4 slices gingerroot (or sprinkle in 1 teaspoon ground ginger at the end of cooking)
  • 1 tablespoon sesame seeds
  • 2 medium zucchini, spiralized into 8 cups of zucchini noodles
  • 1/4 medium red bell pepper cut into thin strips
  • 1 tablespoon dark sesame oil
  • 1 teaspoon rice vinegar
  • Freshly ground black pepper


Allergen disclaimer: Contains soy, sesame, gluten



  • Spiralizer



  1. Heat a wok or large sauté pan on medium-high heat.Add 1 tablespoon avocado oil.
  2. When the oil starts shimmering, add the chicken in a single layer. Sprinkle in the salt. Brown for 2 minutes without stirring.
  3. Drizzle in 1 teaspoon tamari and add the garlic, stirring occasionally, and sauté until the chicken is cooked through, about 2 minutes. 
  4. Transfer the chicken to a plate and scrape any bits from the bottom of the pan.
  5. Add 1 tablespoon avocado oil to the pan. When the oil is shimmering, add the ginger and sauté until aromatic, about 1 minute.
  6. Add the sesame seeds and cook briefly until browned.
  7. Add the zucchini and bell pepper and sauté until it’s tender enough to twirl around a fork like spaghetti and is bright green, about 4 minutes. Drizzle with 1 teaspoon tamari toward the end of cooking.
  8. Stir in the chicken, sesame oil, vinegar, and black pepper. Remove the ginger root.

Michelle Dudash

Michelle Dudash is a registered dietitian nutritionist, Cordon Bleu-certified chef, and author of Clean Eating for Busy Families, revised & expanded. Subscribe to her monthly clean eating newsletter with free recipes and healthy eating tips at

    More sugar‑free articles

    View All Articles