I make stir fry recipes quite often! I’ll use whatever veggies we have handy like broccoli, green beans, or green peppers. This chicken asparagus stir fry is currently on heavy rotation and it’s easily made in less than 30 minutes!
This chicken asparagus stir fry is the perfect low carb dinner! I love this recipe so much that I often make in batches and reheat for lunch.
Sometimes I top this stir fry with toasted sesame seeds or green onions and if I want to add a spicy kick I sprinkle some red pepper flakes too!
Similar Reader favorite: Keto Cashew Chicken
This Low carb stir fry recipes like this are easy to customize in so many ways! You can swap the chicken for beef, ground turkey or even shrimp!
For an easy vegetarian version, you can use tofu or mushroom!
If you don’t have asparagus you can also use broccoli, snap peas, zucchini or even green and red peppers!
Low carb asian inspired recipes are my favorite takeout alternative! I often make this Low Carb Sesame Cauliflower, this Keto Beef and Broccoli and this low carb egg roll in a bowl is a family favorite!
What sides go with stir fry?
I tend to eat this low carb stir fry on its own but it also goes well with cauliflower rice or zoodles. If you’re not worried about carbs then you can serve it with brown or quinoa.
More low carb recipes you’ll love:
Keto Cajun Chicken & Sausage
Low Carb Bacon Wrapped Asparagus
Easy Low Carb Roasted Cauliflower, Bacon and Brussel Sprouts
Ingredients:
Skinless chicken breasts
Olive oil
Red bell pepper
Asparagus
Garlic
Liquid aminos
Lemon juice
Black pepper
Xanthan gum, for thickening, if desired
How To Make Low Carb Chicken Asparagus Stir Fry
In a large skillet over medium-high heat, pour the olive oil and add the chicken. Brown on all sides until almost cooked through.
Add the bell pepper and asparagus, cooking until crisp tender.
To the chicken and vegetables, add the garlic, liquid aminos, lemon juice, and black pepper. Continue to cook until the chicken is cooked through.
If a thicker sauce is desired, sprinkle with xanthan gum and stir to thicken, coating the chicken and vegetables.
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LOW CARB CHICKEN ASPARAGUS STIR FRY
Ingredients
- 1 lb skinless chicken breasts, cut into bite-size cubes
- 1 tbsp olive oil
- 1 Red bell pepper, seeded and cut into 2-inch strips
- 1 lb asparagus, woody ends removed and cut into 2 inch pieces
- 2 cloves garlic, minced
- 1/4 cup liquid aminos
- 1 lemon, juiced
- 1/4 tsp lemon, juiced
- 1/8 tsp xanthan gum, for thickening, if desired
Instructions
- In a large skillet over medium-high heat, pour the olive oil and add the chicken. Brown on all sides until almost cooked through.
- Add the bell pepper and asparagus, cooking until crisp tender.
- To the chicken and vegetables, add the garlic, liquid aminos, lemon juice, and black pepper. Continue to cook until the chicken is cooked through.
- If a thicker sauce is desired, sprinkle with xanthan gum and stir to thicken, coating the chicken and vegetables.
Notes
Net Carbs: 6 Net Carbs Per Serving
