I love Asian food. Sadly, when you are on a strict low carb plan like Keto, Asian restaurants are pretty much out of the question since just about everything is loaded with sugar and starches.
I have a few low carb Asian recipes here on the blog, like the General Tso’s Meatballs (or wings), and Orange Chicken, but not nearly enough of them.
With that in mind, I decided to go the stir fry route, which would include vegetables and make a complete meal.
One super easy and under utilized product is the broccoli slaw that you can find bagged in your grocers produce section. It doesn’t taste overtly of broccoli, and it’s pretty low carb for a veggie – 3g net carbs for 3/4 cup.
I’m using it in the stir fry, and also in a slaw that I’m posting later this week. They will both be featured on the Week Three Keto 7 Day Menu Plan.
[pinterest text=”Easy Chicken Stir Fry – a low carb, gluten free, dairy free, keto friendly recipe from ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2014/01/chixstirfry2small-500×686.jpg”]
Because most of your veggies are from this slaw, this dish is incredibly easy to throw together – it literally takes just 15 minutes (or less) from beginning to end. Almost faster than takeout, and certainly healthier for you!
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Easy Low Carb Chicken Stir Fry Recipe (Gluten Free)
- Yield: 2 servings 1x
Print Recipe
Pin RecipeDescription
An easy low carb, dairy free, gluten free, and keto friendly recipe for chicken stir fry! Get your Asian fix the healthy way!
Ingredients
- 1 Tbsp sesame oil
- 2 boneless skinless chicken thighs
- 1 Tbsp fresh ginger, minced
- 1/4 cup gluten free soy sauce (tamari)
- 1/2 cup water
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp red pepper flakes
- 1 Tbsp granulated sugar substitute
- 1/2 tsp xanthan gum
- 2 heaping cups bagged broccoli slaw mix
- 1/2 cup chopped scallions
Instructions
- Slice the chicken thighs into thin pieces or strips. In a large saute pan, stir fry the chicken and minced ginger in the sesame oil for 2 – 3 minutes. Add the soy sauce, water, onion powder, garlic powder, red pepper flakes, sugar substitute, and xanthan gum. Stir well and simmer for 5 minutes. Add the slaw and the scallions and toss to coat – simmer for 2 minutes or until al dente. Don’t overcook or it will be mushy.
Notes
Approx nutrition info per serving: 219 calories, 10g fat, 5.5g net carbs, 19g protein
Nutrition
- Serving Size: Approximately 1 1/2 cups or half the batch
[pinterest text=”Easy Chicken Stir Fry – a low carb, gluten free, dairy free, keto friendly recipe from ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2014/01/chixstirfrysmall-500×360.jpg”]
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Liana W says
May 29, 2019 at 1:52 pmMade this following the recipe with the exception of using 3 thighs. It is easy, fast and delicious. Seriously did not expect that much flavor. The balance of crunch and meat really mimics the Chinese I was craving. Heads up if you don’t like spice just adjust the pepper flakes a bit, but I really think it is spot on perfect.
★★★★★
Jon Horgan says
January 12, 2019 at 6:02 pmMade as written. Great balance of spice, sweet, crunch, and chew! Whole family loved it. Wife ate it on top of cauli-rice. Saving this one for sure.
★★★★★
Ana says
June 22, 2018 at 10:54 pmWonderful recipe! I was craving something Asian and this hit the spot. Thanks for sharing.
★★★★★
Dana says
June 17, 2018 at 10:59 pmThis was delicious. I used shredded rotisserie chicken and added bean sprouts. Soooo good.
★★★★★
Lizette says
April 30, 2018 at 2:34 amMade this tonight and it was amazing… took less than 15 mins to make and hubby loved it had seconds and requested it again tomorrow… that’s a win in my books…. thanks for all that you do we love all the recipes :)
★★★★★
Liz G says
April 8, 2018 at 9:12 pmI made this recipe today. I loved it! I used other vegetables as I only had kale, asparagus and onion… but I did have the scallions. Also, I prefer a slightly sweeter recipe, but I will definitely be making this again. Next time I’ll make it exactly as the recipe states but using a bit more sweetener. Thank you for this! 😊
Gale says
April 3, 2018 at 9:08 pmLove, love, love this recipe! Will definitely be making again! Taste is great and sugar free too. Awesome!
Erin says
December 30, 2017 at 10:00 pmIs the sugar sub necessary? I stay away from sweeteners.
Tere says
November 8, 2016 at 9:47 pmMellissa: Ya know when you get that “gotta have something Asian” hankering? That was me today. This isn’t the first time I’ve made this dish and won’t be the last. But, I’ve never commented on it. I just want to say it’s a favorite! So easy to make…so quick..so delicious! I had prepared everything ahead of time this afternoon; so, when it came time to fix supper — Bam! It was done! It didn’t take maybe 15-20 minutes from pan heating to plate. And my Asian craving was happily satisfied. It’s so hard to believe something this good is low carb… Actually, I feel that way about all of your recipes I’ve cooked.
Thanks again!!
Mellissa Sevigny says
November 9, 2016 at 11:14 amThanks for commenting Tere, I still love this one too!!!
Ari says
April 26, 2016 at 1:12 pmThis recipe absolutely blew me away! I feel like I’m eating something from a restaurant. Thank you!
I couldn’t find broccoli slaw in any stores, so I just bought a bunch of broccoli and chopped some zucchini. I put my zucchini slices in with the soy sauce, water, etc, then put the broccoli and scallions in like the directions indicated. So delicious and I will definitely be making similar meals in the future.
★★★★★
Randi says
March 9, 2016 at 12:30 pmWhat exactly is the xanthum gum used for? Is it a thickener or a sweetener?
Diane Wheless says
June 6, 2018 at 3:02 pmIt’s a thickener!
Tessa says
October 3, 2015 at 11:56 amI just made this for me and my mom as we are starting low carb and wanted to have prepared lunches. Just delicious! We both love it. Only things I added were cauliflower and green pepper and it turned out great.
★★★★★
Emma says
August 14, 2015 at 5:07 amI made this tonight. I was so excited to find a low-carb Asian style dish. This turned out fantastic, I improvised a little by adding fresh broccoli slightly blanched, and added some cooked bean sprouts (which added another 2 carbs). This will be my go-to recipe from now on when I am craving American Chinese type food, I didn’t even miss the rice. Thank you!
Kesha says
December 7, 2014 at 5:00 pmThis looks amazing! I’m going to make it this week for my lunch meal prep! Thanks!
Hélène says
March 24, 2015 at 3:35 pmFry it in coconut oil and then drizzle some sesame oil on each serving. Sesame DOES give a good flavor but I dont cook with it either. If you dont like the coconut taste, use butter. I use bacon grease alot too…tastes great in Asian dishes!
Bonnie says
September 20, 2014 at 6:28 pmThis was awesome! I’ve been wanting to use broccoli slaw in a low carb recipe but my husband hates veggies. I finally decided I’ll just make whatever I want and if the family doesn’t like it they can make their own food. Well, my husband gobbled this up! It was very surprising. It will be a regular in my house now. :)
Chicken+Thigh+Recipes+Gluten+Free says
April 27, 2014 at 3:53 pmLow Carb Chicken Stir Fry looks so delicious! Will try this for dinner tonight. Thanks for sharing this recipe!
Chicken Recipes
Melody Moss says
April 26, 2014 at 7:34 amI made this recipe last night and everyone loved it. I used grilled chicken breasts. There were no leftovers:).
Vina says
April 24, 2014 at 6:27 pmI love this recipie! but I heard something really scary about heating sesame oil! I heard that it releases toxins that could harm you, do you happen to know of this is true or not?
Mellissa Sevigny says
April 25, 2014 at 7:30 amNever heard of that Vina but I’ll have to look into it, thanks for sharing! If you don’t want to heat it you can definitely add it in at the end for the flavor!
Meredith says
January 30, 2014 at 4:15 pmI’m new to your site but really like it! what do you use for “sugar substitute?” Can arrowroot powder be subbed for xantham gum? Thank you for the great recipes!!!
Mellissa Sevigny says
January 30, 2014 at 7:43 pmHi Meredith and welcome to IBIH! I sometimes use a xylitol blend called Ideal, and other times I use sucralose granulated because my husband prefers the taste of it. But you can use whatever you like, many bloggers use swerve which is erythritol and swear by it!
Colleen says
January 28, 2014 at 6:46 pmMade this tonight. It was really good. I used white meat chicken and added some blanched broccoli. Hubs even liked it!
Mellissa Sevigny says
January 29, 2014 at 2:39 pmThanks for letting me know Colleen – especially that it passed the husband test! :)
Amanda says
January 22, 2014 at 6:54 pmThat looks so good! I love broccoli slaw. I use it all the time for broccoli salad because I’m too lazy to cut up broccoli into small pieces.
Mellissa Sevigny says
January 29, 2014 at 1:41 pmSO many uses for this bagged slaw mix, I can’t wait to experiment with it more and I love how easy it makes the prep work!
Dawn says
January 22, 2014 at 6:24 pmCan’t wait was curious, how many ounces of chicken thighs for the recipe? Thank you for all you do.
Mellissa Sevigny says
January 29, 2014 at 1:40 pmIt will vary a little depending on the size you’re using. I didn’t measure by ounces, just used 2 boneless thighs.
Jan says
January 22, 2014 at 5:29 pmI love broccoli slaw! This looks like a great way to use it and get my Asian food fix :)
Mellissa Sevigny says
January 29, 2014 at 1:39 pmThanks Jan, hope you enjoy this one!
Sinon says
September 21, 2014 at 9:18 amWeb done have the strew here in Australia can I make my own somehow?
Sheila Pierce says
August 28, 2017 at 10:16 amWhat is the total carb count per serving instead of net carbs?
Mellissa Sevigny says
August 28, 2017 at 1:22 pmYou can feel free to calculate those numbers using sites like Fit Day or My Fitness Pal if you need them.