Keto Chicken Zucchini Stir

Name: Keto Chicken Zucchini Stir-Fry (2g Net Carbs)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Keto
Ingredients: 1/4 cup soy sauce; 1 tablespoon rice vinegar; 2 tablespoons brown sugar Monkfruit (or other keto-friendly sweetener); 2 tablespoons of sesame oil; 2 teaspoons minced garlic; 1 tablespoon olive oil or sesame oil for frying; 1.5 pounds of chicken (thinly sliced); 1 medium size zucchini (sliced); salt and pepper to taste; 2 tablespoons cashews (chopped); 2 tablespoons green onions (chopped)

This keto chicken zucchini stir-fry is a one-pan dinner with just 2g net carbs per serving, made with thin-sliced chicken, zucchini, and a sesame-soy sauce sweetened with monkfruit.

🌍Keto 🥗Keto 🏷️Chicken and vegetable stir fry 🏷️Healthy stir fry recipe 🏷️Keto chicken stir fry

Total

30 min

Servings

4

Difficulty

Hard

Est. Cost

$22–$36

Recipe Source

View original recipe

From Itstartswithgoodfood · by Annie Holmes

Ingredients

1/4 cup soy sauce
1 tablespoon rice vinegar
2 tablespoons brown sugar Monkfruit (or other keto-friendly sweetener)
2 tablespoons of sesame oil
2 teaspoons minced garlic
1 tablespoon olive oil or sesame oil for frying
1.5 pounds of chicken (thinly sliced)
1 medium size zucchini (sliced)
salt and pepper to taste
2 tablespoons cashews (chopped)
2 tablespoons green onions (chopped)

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Instructions

1
Combine the soy sauce, rice vinegar, sweetener, sesame oil and garlic, stir well and set aside.
2
Heat a medium size skillet over medium heat. Add 1 tablespoon oil for frying.
3
Thinly slice the chicken breast and season with salt and pepper (to your taste).
4
Add chicken to skillet and fry for 5-6 minutes until lightly browned.
5
Add in sliced zucchini, stir and cook 2-3 more minutes.
6
Add sesame sauce, stir until completely coated.
7
Cover, reduce heat to low and allow to simmer 10 minutes.

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Tips & Notes

Pro tips

Slice the chicken against the grain into thin, uniform pieces for faster, even cooking and tender results.
Heat your pan or wok until very hot before adding oil; this creates a light sear on the chicken and zucchini without browning the sauce.
Cook chicken first, remove it, then cook zucchini separately to control doneness—zucchini releases water as it cooks and can make the chicken steam if cooked together.

Substitutions

Soy sauce → coconut aminos (same ratio; slightly sweeter, soy-free)
Chicken → pork tenderloin or firm white fish; adjust cooking time to 3–4 minutes for fish
Zucchini → broccoli florets, bell peppers, or snap peas (each will have slightly different carb counts)
Sesame oil (in sauce) → avocado oil or macadamia oil for a lighter flavor

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat gently in a skillet over medium heat.

Common Questions

Can I use a different sweetener instead of monkfruit?

Yes. Stevia, erythritol, or allulose work equally well in a 1:1 ratio. Avoid regular brown sugar as it contains 17g carbs per tablespoon.

How do I prevent the chicken from drying out?

Slice the chicken thinly and cook it first until just cooked through (about 4-5 minutes), then set aside. Add it back in at the end to warm through without overcooking.

What can I substitute for cashews?

Use almonds, macadamia nuts, or sesame seeds for similar texture. Skip entirely if you have a nut allergy—the dish is complete without them.

Is this recipe dairy-free?

Yes. All ingredients are naturally dairy-free.

Can I make this ahead?

Store cooked stir-fry in an airtight container for up to 3 days. Reheat gently in a skillet or microwave. The zucchini will soften slightly on storage.