This Keto Asian Stir Fry is a delicious and healthy twist on traditional stir fries and is high in protein and gluten-free. Loaded with tons of vegetables and a sweet and tangy Asian sauce. This dish is great for those of you who are looking for a low carb, keto-friendly meal.
What are “Zoodles?”
Zucchini noodles, or “zoodles,” are a delicious gluten-free, veggie-based alternative to traditional noodles, made by slicing a zucchini into thin, noodle-like strips using a vegetable peeler, sharp knife, or a produce spiralizer.
Keto Asian Stir Fry Recipe
Serves: 4
Ingredients
- 450g-600g organic chicken breasts cut into bite-size pieces
- 30ml-60ml olive oil
- 3 cloves chopped garlic
- 1 red onion, chopped
- 600g-800g chopped broccoli, carrots, cauliflower, capsicum, and/or mushrooms (You can get creative here and add veggies that you like or have on hand.Think about adding green beans, snow peas, chopped bok choy, etc.)
- 45g grated fresh ginger
- 200g-250g well-drained water chestnuts (optional)
- 2ml-4ml Tamari or soy sauce
- 25g-50g organic brown sugar. You can use a monk fruit sweetener to make it keto
- juice of 1/2 lemon (optional)
- 3 medium to large zucchinis (for “noodles”)
- 1 finely sliced green onion top for garnish
Note: GF option, use Bragg’s liquid aminos or use a gluten free soy sauce
Method
- In a medium bowl add chicken and 30g of grated ginger and stir to coat with 30ml-60ml of the soy sauce. Set aside.
- In a large skillet, heat about 30ml of the olive oil until just shimmering.
- Add garlic and red onion and cook for 3-5 minutes, making sure it doesn’t burn.
- Add mixed veggies and cook over medium heat another 5 minutes, stirring occasionally and adding a little more oil if needed and a few splashes of soy sauce. (Make sure to not “burn” or brown the veggies, you want them to stay a little crisp.)
- Push the veggies around to the outer edges of the pan and add chicken to the middle.
- Let chicken sit and cook in the middle for 3-5 minutes.
- Begin to move and mix the chicken and veggies together, adding in a few more splashes of soy sauce. Add in a little more oil if needed.
- Continue cooking another 5-7 minutes (or until chicken is cooked through) stirring gently.
- Add in the remaining ginger and sprinkle in the sugar (if adding) and stir it all up.
- Squeeze the lemon over all ingredients if you like.
- Add sea salt and pepper to taste. (TIP: Be aware that the soy sauce can be salty, so taste before adding the salt.)
For Zucchini Noodles:
Using a mandoline slicer with a julienne blade. Slice zucchini lengthwise into “noodles.” Or use a knife to cut it lengthwise into thin noodle like strips or you can use a vegetable peeler. Steam or sauté until tender, about 3-5 minutes. These noodles are great as a substitute for pasta and other recipes.
To Serve:
Serve stir-fry over a bed of zucchini noodles and sprinkle with green onions.
How Can I Make This Keto Asian Stir Fry Vegan?
To make this delicious Keto Asian Stir Fry vegan, you can replace the chicken for another cup of veggies! Feel free to make this dish your own by throwing in whatever veggies you have left lying around.