I am excited to share my Chicken Bokchoy Stirfry Keto. I bring together tender chicken, almond flour, crisp bok choy, and red bell pepper along with garlic and ginger for a savory twist. The blend of these flavors results in a delicious low-carb meal perfect for any weeknight.

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I remember the first time I whipped up this Chicken Bok Choy Stir Fry and thought wow this is a totally fresh take on a weeknight meal. I used boneless chicken breast coated in almond flour instead of the usual cornstarch mix so it stays low carb and perfectly crispy.

I tossed in garlic, ginger, and a pinch of red chili flakes for that little kick, all while stir frying the chunky bok choy, sliced red bell pepper and green onions in avocado oil. I then added tamari, rice vinegar, sesame oil, a keto friendly sweetener and chicken broth to create a slick sauce that ties it all together.

It was a bit clumsy at first but that’s what made it fun and real. It’s a recipe that mixes simple flavors into something new and exciting perfect for anyone on a keto journey with a taste for adventure.

Why I Like this Recipe

I really love this recipe because it’s a quick, healthy meal that never fail to satisfy even on busy nights. I like that the chicken is coated with almond flour instead of traditional corn starch which makes it a lower carb option that still tastes amazing. The mix of flavors from garlic, ginger, and a little heat really makes each bite exciting. Plus, the veggies stay crisp and fresh which adds a nice texture contrast to the tender chicken. Lastly, it feels great knowing that I can whip this up on a weeknight without spending all day in the kitchen.

this recipe is like one of those hidden gems i found that turns an ordinary dinner into a fun culinary experience. its keto friendly and perfect for a weeknight meal because its super quick to make. the chicken gets a cool almond flour coating that cuts out the usual corn starch mess without skimping on flavor. plus, the veggies are stir fried just right so they stay crisp, and the sauce with garlic, ginger and even a pinch of red chili makes everything taste incredible even if im in a hurry. it might not be perfect but its definitely one of my favorite go-to meals.

Ingredients

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Chicken breast offers lean protein, low fat, and minimal carbs for muscle building.
Almond flour is low-carb, nutty, and provides healthy fats making chicken crispy.
Bok choy is fiber rich, vitamin-packed, and delivers a crunchy, refreshing bite.
Red bell pepper adds sweetness and vitamin C while brightening the dish with color.
Tamari lends a deep umami flavor, saltiness, and is a gluten free soy alternative.
Garlic and ginger boost flavor and health benefits with antiinflammatory properties.
Avocado oil helps in cooking at high heat and offers heart healthy fats.
Chicken broth enriches the stir fry with moisture and subtle savory depth.

Ingredient Quantities

1 lb boneless, skinless chicken breast (cut into bite size pieces)

1/2 cup almond flour (for coating the chicken)

Salt and pepper to taste

2 tbsp avocado oil (or your preferred oil for stir frying)

2 garlic cloves (minced)

1 tsp fresh ginger (minced or grated)

3 heads bok choy (roughly chopped, including white stalks and green leaves)

1/2 red bell pepper (sliced thinly)

2 green onions (chopped into bite-sized pieces)

3 tbsp tamari (gluten free soy sauce)

1 tbsp rice vinegar

1 tbsp sesame oil

1 tbsp keto friendly sweetener (like erythritol or your fav)

1/2 cup chicken broth (low sodium if possible)

A pinch of red chili flakes (optional if you like a little heat)

How to Make this

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1. Start by seasoning the bite-size chicken pieces with salt and pepper then toss em in almond flour until theyre well coated.

2. Heat the avocado oil in a large skillet or wok over medium-high heat. Once its hot, add the minced garlic and ginger and stir for about 30 seconds to let the flavors release.

3. Add the coated chicken and cook it for about 5-7 minutes until its browned on the outside and cooked through.

4. Once the chicken is done, move it aside in the pan. Then add the chopped bok choy (with both the white stalks and green leaves) and the thinly sliced red bell pepper.

5. Stir fry the veggies for around 2 minutes so they remain crisp but start to soften.

6. Next, pour in the tamari, rice vinegar, sesame oil, and the keto friendly sweetener, mixing in the half cup of chicken broth and a pinch of red chili flakes if you like a little heat.

7. Return the chicken to the pan, then stir everything together so the sauce coats all the ingredients evenly.

8. Let it all simmer together for another 2 to 3 minutes, letting the flavors meld together.

9. Finally, stir in the chopped green onions right at the end and take the pan off the heat.

10. Serve your Chicken Bok Choy Stir Fry immediately and enjoy your tasty, keto-friendly meal!

Equipment Needed

1. A large skillet or wok (for stir frying the chicken and veggies)
2. A mixing bowl (to coat the chicken in almond flour)
3. A sharp knife and chopping board (for mincing garlic and ginger and chopping bok choy, red bell pepper, and green onions)
4. Measuring cups and spoons (to measure almond flour, liquids, and spices)
5. A spatula or wooden spoon (to stir fry and mix all the ingredients)

FAQ

Q: Can i substitute almond flour if i dont have any?

A: Yep, you can use coconut flour but adjust the amount cause it can absorb more liquid.

Q: Is this recipe really keto friendly?

A: For sure, its low carb and full of healthy fats so perfect for most keto diets.

Q: Can i switch up the oil if i dont have avocado oil?

A: Totally, any stir-fry oil like canola or even olive oil works fine though avocado adds extra flavor.

Q: Do i need to marinate the chicken?

A: Nah, just coat it in almond flour with salt and pepper before stir frying, this helps get a nice crispy outside.

Q: What if i dont like too much heat, can i skip the red chili flakes?

A: Yes, the red chili flakes are totally optional so you can leave them out if you prefer a milder taste.

Chicken Bok Choy Stir Fry (Keto, Gluten Free) Recipe Substitutions and Variations

If you dont have almond flour, you can use coconut flour instead, or even crushed pork rinds if you’re on keto
Instead of tamari, you might want to use coconut aminos, which gives a similar flavor profile
If you dont have rice vinegar, try apple cider vinegar but use a little less since its a bit stronger
You can swap the keto friendly sweetener with stevia or monk fruit sweetener if thats whats on hand
For chicken broth, in a pinch you can use vegetable or beef broth, just check the flavors stay balanced

Pro Tips

1. Make sure you dont crowd the pan when you add the chicken coz too many pieces will make the meat steam instead of get that nice brown crust. This helps the coating get extra crispy.
2. Be careful not to overcook your veggies. Adding bok choy and bell peppers just a little bit at a time helps them keep that crunch and color they need.
3. If you like a stronger flavor, you might want to add a little extra ginger or garlic. Just be careful not to overwhelm the dish, since a bit of warmth from the chili flakes is plenty.
4. Lastly, after the chicken is browned, let it come to temperature a bit before you mix it back in with the sauce. It helps so the sauce clings better to each piece instead of running off right away.