25+ Delicious Keto Chicken Chinese Recipes for a Low-Carb Meals

If you’re following a keto diet but still crave the bold, savory flavors of Chinese cuisine, you’re in the right place!

Chinese food is known for its rich, umami-packed sauces, crispy textures, and vibrant vegetable combinations, but traditional recipes are often loaded with carbs.

Fear not, as we’ve curated a list of 25+ keto chicken Chinese recipes that will bring the taste of your favorite dishes to your kitchen—without the carbs.

These keto-friendly chicken recipes have been carefully adapted to keep you in line with your low-carb lifestyle while satisfying your cravings for Chinese takeout.

Whether you’re in the mood for a spicy Szechuan dish, a crispy orange chicken, or a savory Mongolian chicken, there’s something here for everyone.

From simple stir-fries to rich, flavorful sauces, this collection of recipes will make your keto journey both delicious and diverse.

So, roll up your sleeves, grab your wok, and get ready to discover how you can enjoy Chinese food on a keto diet.

Let’s dive into these tasty low-carb chicken recipes that are just as flavorful as their high-carb counterparts!

25+ Delicious Keto Chicken Chinese Recipes for a Low-Carb Meals

Incorporating keto chicken Chinese recipes into your meal rotation is a great way to enjoy the vibrant flavors of Chinese cuisine while sticking to your low-carb goals.

With over 25 recipes to choose from, you’ll never run out of ideas for delicious, satisfying meals.

From crispy, saucy dishes like keto orange chicken to fresh and spicy options like keto Szechuan chicken, these recipes bring variety and flavor to your ketogenic lifestyle.

The best part? You don’t have to miss out on your favorite Chinese flavors—by making simple swaps like using coconut aminos instead of soy sauce and cauliflower rice instead of traditional rice, you can still indulge in these mouthwatering dishes without derailing your diet.

So why not bring the tastes of China to your table while staying on track with your keto journey?

These 25+ keto chicken Chinese recipes are sure to satisfy your cravings and keep you on the path to success.

Keto Chicken Stir-Fry with Vegetables

This keto chicken stir-fry is an easy and flavorful dish packed with healthy, low-carb vegetables like bell peppers, broccoli, and zucchini.

With a savory sauce made from coconut aminos, garlic, and ginger, it’s a delicious Chinese-inspired meal that’s quick to make and perfect for any weeknight dinner.

Ingredients:

• 2 chicken breasts, sliced into strips
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 small zucchini, sliced
• 1 cup broccoli florets
• 3 tbsp coconut oil or avocado oil
• 2 tbsp coconut aminos (or soy sauce if not strictly keto)
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1/2 tsp sesame oil
• Salt and pepper, to taste
• 1 tsp sesame seeds (optional)

Instructions:

1. Heat the coconut oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook until browned, about 5-7 minutes. Remove the chicken from the pan and set it aside.
2. In the same skillet, add the garlic and ginger. Sauté for 1 minute until fragrant.
3. Add the bell peppers, zucchini, and broccoli. Stir-fry the vegetables for about 5 minutes or until tender-crisp.
4. Return the cooked chicken to the pan, then add the coconut aminos, rice vinegar, sesame oil, salt, and pepper. Stir everything together, ensuring the chicken and vegetables are coated with the sauce.
5. Cook for another 2-3 minutes until everything is heated through.
6. Garnish with sesame seeds if desired and serve immediately.

This keto chicken stir-fry is an ideal meal for anyone following a low-carb or ketogenic diet.

It’s loaded with healthy fats, lean protein, and plenty of colorful vegetables that provide essential nutrients while keeping your carb count low. The coconut aminos give a slightly sweet and savory flavor that’s perfect for this stir-fry.

Keto Kung Pao Chicken

A spicy and savory classic, this keto Kung Pao chicken offers a flavorful alternative to traditional Chinese takeout without the high-carb ingredients like sugar and cornstarch.

The dish is packed with tender chicken, crunchy peanuts, and a flavorful, slightly spicy sauce made from keto-friendly ingredients.

Ingredients:

• 2 chicken breasts, diced into bite-sized pieces
• 1/4 cup peanuts (unsweetened and roasted)
• 2 tbsp coconut oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 3 dried red chilies (optional, for heat)
• 1/4 cup coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp chili paste (or sriracha for more heat)
• 1/2 tsp xanthan gum (optional, for thickening)
• Salt to taste
• Green onions, sliced, for garnish

Instructions:

1. Heat the coconut oil in a large skillet over medium-high heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pan, add the garlic, ginger, and dried chilies (if using). Stir-fry for about 1 minute until fragrant.
3. Add the coconut aminos, rice vinegar, chili paste, and a pinch of salt to the pan. Stir well and bring to a simmer.
4. If you want a thicker sauce, sprinkle in the xanthan gum and stir until the sauce thickens.
5. Return the chicken to the skillet, tossing it to coat with the sauce. Add the peanuts and stir until everything is evenly mixed.
6. Garnish with sliced green onions and serve.

This keto Kung Pao chicken is a wonderful dish for those craving a spicy kick without the carbs. The peanuts add crunch, and the chili paste gives a lovely balance of heat and flavor.

The sauce is savory and tangy, perfectly complementing the tender chicken. It’s great when served over cauliflower rice or steamed vegetables for a complete low-carb meal.

Keto Chicken with Chinese Broccoli in Garlic Sauce

For a lighter, yet flavorful dish, this keto chicken with Chinese broccoli in garlic sauce is a perfect choice.

The chicken is tender and juicy, while the garlic sauce adds depth and richness without any added sugars or starches. Chinese broccoli, also known as gai lan, is a low-carb alternative to regular broccoli that pairs wonderfully with the savory chicken and sauce.

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 cups Chinese broccoli (gai lan), chopped
• 3 tbsp avocado oil
• 4 cloves garlic, minced
• 1/4 cup coconut aminos
• 1 tbsp rice vinegar
• 1 tsp fish sauce (optional, for extra umami)
• 1/2 tsp chili flakes (optional)
• Salt and pepper, to taste
• 1 tsp sesame oil
• 1 tsp chopped cilantro (for garnish)

Instructions:

1. Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Add the sliced chicken and cook for about 5-7 minutes, or until the chicken is cooked through and slightly browned. Remove the chicken from the pan and set aside.
2. In the same skillet, add the remaining tablespoon of avocado oil and sauté the garlic until fragrant, about 1 minute.
3. Add the Chinese broccoli and stir-fry for 3-4 minutes, just until it starts to soften.
4. Pour in the coconut aminos, rice vinegar, fish sauce (if using), and chili flakes. Stir well and cook for another 2-3 minutes.
5. Return the chicken to the skillet and toss everything together. Drizzle with sesame oil and season with salt and pepper to taste.
6. Garnish with cilantro and serve.

This keto chicken with Chinese broccoli is a wonderful option if you’re looking for a healthier Chinese-inspired dish with minimal carbs.

The gai lan provides a slightly bitter yet fresh contrast to the rich garlic sauce, while the chicken stays tender and flavorful. The balance of salty, savory, and spicy flavors makes this dish incredibly satisfying without going overboard on carbs.

Keto Lemon Chicken with Chinese Vegetables

This keto lemon chicken with Chinese vegetables is a refreshing and tangy dish that combines the bright flavor of lemon with the savory goodness of stir-fried chicken and vegetables.

It’s a low-carb, vibrant meal that’s full of healthy fats, protein, and essential nutrients, making it perfect for anyone following a ketogenic lifestyle.

Ingredients:

• 2 chicken breasts, thinly sliced
• 1 small yellow onion, thinly sliced
• 1 bell pepper, sliced
• 1/2 cup snow peas
• 1/2 cup mushrooms, sliced
• 2 tbsp avocado oil or coconut oil
• Zest and juice of 1 lemon
• 1/4 cup coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1/2 tsp sesame oil
• Fresh cilantro for garnish

Instructions:

1. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook until browned and fully cooked, about 6-7 minutes. Remove the chicken from the pan and set it aside.
2. In the same skillet, add the onion, bell pepper, snow peas, and mushrooms. Stir-fry the vegetables for about 4-5 minutes, or until they are tender but still crisp.
3. Add the garlic and ginger to the vegetables and cook for another 1-2 minutes until fragrant.
4. Return the chicken to the skillet and stir in the lemon zest, lemon juice, coconut aminos, rice vinegar, sesame oil, salt, and pepper. Stir well to coat everything evenly.
5. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
6. Garnish with fresh cilantro and serve immediately.

This keto lemon chicken with Chinese vegetables is perfect if you want a light, yet flavorful dish.

The lemon adds a bright, zesty contrast to the savory chicken and vegetables, while the coconut aminos and rice vinegar bring depth to the sauce. The dish is both refreshing and satisfying, making it an ideal option for a healthy, keto-friendly dinner.

Keto Sesame Chicken

This keto sesame chicken brings all the familiar flavors of classic sesame chicken without the carbs.

It’s crispy, tender chicken pieces coated in a rich, savory sesame sauce and topped with crunchy sesame seeds. The perfect low-carb alternative for a popular Chinese takeout favorite.

Ingredients:

• 2 chicken breasts, cut into bite-sized cubes
• 2 tbsp avocado oil for frying
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 2 tbsp unsweetened almond butter (or peanut butter for more flavor)
• 2 tbsp water
• 1 tbsp apple cider vinegar
• 1 tbsp sesame seeds
• 1/4 tsp red pepper flakes (optional)
• Green onions, sliced for garnish

Instructions:

1. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the chicken cubes and cook until golden and crispy, about 5-7 minutes. Remove from the pan and set aside.
2. In a small bowl, whisk together the coconut aminos, rice vinegar, sesame oil, almond butter, water, apple cider vinegar, ginger, and red pepper flakes. Whisk until smooth and well combined.
3. Pour the sauce into the same skillet and bring it to a simmer. Allow it to cook for 3-4 minutes, thickening slightly.
4. Return the crispy chicken to the skillet and toss to coat the chicken in the sauce.
5. Sprinkle sesame seeds over the top and garnish with sliced green onions.
6. Serve immediately, ideally with a side of cauliflower rice for a complete meal.

Keto sesame chicken delivers all the crispy, sweet-salty flavors of the takeout favorite without the sugar and carbs.

The almond butter creates a creamy texture in the sauce, while the sesame seeds give an irresistible crunch. This dish is an excellent option for anyone looking for a flavorful yet keto-friendly chicken recipe.

Keto Sweet and Sour Chicken

This keto sweet and sour chicken offers a tangy, sweet sauce without the sugar that’s typical in traditional sweet and sour dishes.

Using a mix of keto-friendly ingredients like apple cider vinegar, tomato paste, and a touch of stevia, this dish satisfies your cravings for a classic Chinese takeout favorite while keeping your carb count low.

Ingredients:

• 2 chicken breasts, diced
• 1/4 cup coconut flour (for coating)
• 1 egg, beaten
• 2 tbsp avocado oil
• 1/2 cup bell pepper, diced
• 1/2 cup onion, diced
• 1/2 cup pineapple (fresh or unsweetened canned), chopped
• 2 tbsp apple cider vinegar
• 2 tbsp tomato paste
• 1 tbsp coconut aminos
• 1 tbsp stevia or erythritol (to taste)
• Salt and pepper to taste
• 1 tbsp sesame seeds (optional)
• Green onions for garnish

Instructions:

1. In a bowl, coat the chicken pieces in coconut flour and dip them in the beaten egg.
2. Heat the avocado oil in a large skillet or wok over medium heat. Add the coated chicken pieces and cook until golden and crispy, about 6-8 minutes. Remove the chicken and set it aside.
3. In the same skillet, add the bell pepper, onion, and pineapple. Stir-fry the vegetables for about 3-4 minutes until they soften.
4. In a small bowl, whisk together the apple cider vinegar, tomato paste, coconut aminos, stevia, salt, and pepper until smooth.
5. Pour the sauce over the vegetables and bring it to a simmer. Let the sauce cook for 2-3 minutes, allowing it to thicken.
6. Add the crispy chicken back into the skillet, tossing everything to coat with the sauce. Cook for another 1-2 minutes to combine.
7. Garnish with sesame seeds and green onions before serving.

This keto sweet and sour chicken is a great low-carb alternative to the classic version.

The combination of tangy vinegar, rich tomato paste, and a touch of sweetness from the stevia provides that familiar sweet and sour flavor without any added sugars. The crispy chicken and crunchy vegetables make this dish both satisfying and delicious. Perfect for anyone craving a healthier, keto-friendly takeout option.

Keto Mongolian Chicken

Keto Mongolian chicken brings the flavors of a classic Mongolian beef dish but with tender chicken and a low-carb, sugar-free sauce.

It’s savory, slightly sweet, and packed with flavor, all while remaining keto-friendly. The dish pairs perfectly with cauliflower rice for a complete, low-carb meal.

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 tbsp avocado oil or coconut oil
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1/4 cup coconut aminos
• 1/4 cup beef broth (or chicken broth)
• 2 tbsp rice vinegar
• 1 tbsp stevia or erythritol (optional for sweetness)
• 1/2 tsp sesame oil
• 1/2 tsp crushed red pepper flakes (optional for heat)
• 2 green onions, sliced (for garnish)
• 1 tbsp sesame seeds (optional for garnish)

Instructions:

1. Heat the avocado oil in a large skillet over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
2. In the same skillet, add the garlic and ginger, and sauté for 1 minute until fragrant.
3. Add the coconut aminos, beef broth, rice vinegar, stevia, sesame oil, and red pepper flakes to the skillet. Stir well and bring the sauce to a simmer. Let it cook for 3-4 minutes, allowing it to thicken slightly.
4. Return the chicken to the pan and toss it in the sauce until evenly coated. Cook for another 2-3 minutes, allowing the sauce to soak into the chicken.
5. Garnish with sliced green onions and sesame seeds. Serve hot.

Keto Mongolian chicken is a rich, savory dish with the perfect balance of sweet and salty flavors.

The combination of coconut aminos and beef broth creates a depth of flavor, while the ginger and garlic add a fresh, aromatic quality. The dish is light yet satisfying, making it an excellent choice for a keto-friendly dinner.

Keto Orange Chicken

This keto orange chicken gives you the citrusy sweetness of the classic takeout favorite without the sugar and carbs.

The dish features crispy chicken pieces tossed in a tangy, orange-flavored sauce that’s both sweet and savory. It’s perfect for anyone following a low-carb or ketogenic diet who’s craving a sweet, Chinese-inspired dish.

Ingredients:

• 2 chicken breasts, cut into bite-sized cubes
• 2 tbsp coconut flour (for coating)
• 1 egg, beaten
• 2 tbsp avocado oil for frying
• Zest and juice of 1 large orange
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp stevia or erythritol (to taste)
• 1/4 tsp ground ginger
• 1/2 tsp garlic powder
• 1/4 cup water
• 1 tbsp sesame oil
• 1 tbsp chopped green onions for garnish
• 1 tbsp sesame seeds for garnish

Instructions:

1. Coat the chicken cubes with coconut flour, then dip them into the beaten egg.
2. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the coated chicken and cook until golden and crispy, about 5-7 minutes. Remove the chicken from the pan and set aside.
3. In a small bowl, whisk together the orange zest, orange juice, coconut aminos, rice vinegar, stevia, ginger, garlic powder, and water. Stir until the ingredients are fully combined.
4. Pour the sauce into the skillet and bring it to a simmer over medium heat. Allow it to cook for 3-4 minutes, thickening slightly.
5. Return the crispy chicken to the skillet and toss to coat it evenly in the orange sauce. Cook for another 2-3 minutes to ensure the chicken is fully coated.
6. Drizzle with sesame oil and garnish with green onions and sesame seeds before serving.

This keto orange chicken is sweet, tangy, and just the right amount of savory.

The orange juice provides a natural sweetness that pairs beautifully with the coconut aminos and spices. The crispy chicken and flavorful sauce make this a satisfying and guilt-free alternative to traditional orange chicken.

Keto Chicken Chow Mein

This keto chicken chow mein is a fantastic way to enjoy all the classic flavors of a Chinese noodle dish, but without the high-carb noodles.

Instead, the dish uses shirataki noodles, which are low in carbs and calories, providing the perfect substitute for regular noodles. This savory dish is filled with tender chicken, colorful vegetables, and a soy-free, keto-friendly sauce.

Ingredients:

• 2 chicken breasts, thinly sliced
• 1 package of shirataki noodles, drained and rinsed
• 1/2 cup shredded cabbage
• 1/2 cup sliced bell peppers (any color)
• 1/2 cup sliced carrots
• 1/4 cup green onions, sliced
• 2 tbsp avocado oil or coconut oil
• 3 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp garlic powder
• 1 tsp ground ginger
• Salt and pepper, to taste

Instructions:

1. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and fully cooked, about 5-7 minutes. Remove the chicken from the pan and set aside.
2. In the same skillet, add the shredded cabbage, bell peppers, and carrots. Stir-fry the vegetables for 3-4 minutes, until they are tender yet still crisp.
3. Add the garlic powder, ground ginger, and coconut aminos to the skillet, stirring to coat the vegetables.
4. Add the drained shirataki noodles and toss everything together, allowing the noodles to heat through and absorb the sauce.
5. Return the chicken to the skillet, followed by the rice vinegar and sesame oil. Stir to combine everything.
6. Season with salt and pepper to taste, and garnish with sliced green onions before serving.

Keto chicken chow mein is a flavorful, low-carb alternative to traditional chow mein.

The shirataki noodles provide a noodle-like texture without the carbs, while the sauce brings all the savory flavors you love. The mix of vegetables adds freshness and crunch, making this a light yet satisfying keto meal.

Keto General Tso’s Chicken

This keto General Tso’s chicken is a low-carb, healthier version of the popular Chinese dish.

It features crispy chicken pieces coated in a rich, sweet-savory sauce made from coconut aminos and a blend of flavorful spices, providing all the bold, familiar tastes of the classic takeout dish, minus the carbs.

Ingredients:

• 2 chicken breasts, diced into bite-sized pieces
• 1/4 cup coconut flour (for coating)
• 1 egg, beaten
• 2 tbsp avocado oil (for frying)
• 1/4 cup coconut aminos
• 2 tbsp rice vinegar
• 1 tbsp stevia or erythritol (to taste)
• 1 tsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1/4 tsp red pepper flakes (optional for heat)
• 2 tbsp green onions, chopped (for garnish)
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Coat the diced chicken in coconut flour, then dip the pieces into the beaten egg.
2. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden brown and crispy, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
4. Add the coconut aminos, rice vinegar, stevia, and red pepper flakes to the pan. Stir well to combine and let it simmer for 2-3 minutes to thicken slightly.
5. Return the crispy chicken to the skillet and toss to coat the chicken in the sauce.
6. Drizzle with sesame oil, garnish with chopped green onions and sesame seeds, and serve.

This keto General Tso’s chicken is a fantastic low-carb alternative to the popular Chinese takeout dish.

The crispy chicken, sweet and savory sauce, and mild heat from the red pepper flakes make it a satisfying option for those on a keto diet. It pairs perfectly with cauliflower rice for a complete meal.

Keto Szechuan Chicken

Keto Szechuan chicken offers bold, spicy flavors from the Szechuan peppercorns and chili paste, all while being completely low-carb and keto-friendly.

The dish features tender chicken pieces tossed in a rich, spicy sauce with a delightful numbing heat, perfect for anyone who loves bold and fiery Chinese cuisine.

Ingredients:

• 2 chicken breasts, sliced into thin strips
• 2 tbsp avocado oil
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp chili paste (or sriracha for a milder version)
• 1/2 tsp ground Szechuan peppercorns
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder
• 1/4 cup red bell pepper, thinly sliced
• 1/4 cup green onions, sliced
• 1 tbsp sesame oil
• 1/2 tsp red pepper flakes (optional for extra heat)
• Salt and pepper to taste

Instructions:

1. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
2. In the same skillet, add the bell pepper and sauté for 2-3 minutes until tender.
3. Add the coconut aminos, rice vinegar, chili paste, Szechuan peppercorns, garlic powder, and ginger powder. Stir well to combine and bring the sauce to a simmer.
4. Return the chicken to the skillet and toss to coat it evenly with the sauce. Cook for another 2-3 minutes to ensure the chicken is heated through and the sauce thickens slightly.
5. Drizzle with sesame oil, and garnish with sliced green onions and red pepper flakes if desired. Serve immediately.

This keto Szechuan chicken packs a punch with its spicy, flavorful sauce.

The Szechuan peppercorns provide a unique numbing sensation that enhances the overall heat and flavor profile. It’s perfect for those who love a fiery dish and want a keto-friendly option.

Keto Crispy Chicken with Garlic Soy Sauce

This keto crispy chicken with garlic soy sauce is a crispy, savory dish with a rich, aromatic sauce that’s both flavorful and keto-friendly.

The crispy chicken is paired with a garlicky, soy-like sauce made from coconut aminos and other low-carb ingredients. It’s a delightful meal that’s easy to make and satisfying to eat.

Ingredients:

• 2 chicken breasts, cut into bite-sized pieces
• 1/4 cup coconut flour (for coating)
• 1 egg, beaten
• 2 tbsp avocado oil (for frying)
• 3 tbsp coconut aminos
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1 tbsp water (to thin the sauce)
• Salt and pepper, to taste
• 1 tbsp sesame seeds (for garnish)
• 2 tbsp chopped green onions (for garnish)

Instructions:

1. Coat the chicken pieces in coconut flour, then dip them into the beaten egg.
2. Heat the avocado oil in a large skillet over medium-high heat. Add the chicken pieces and cook until crispy and golden brown, about 6-7 minutes. Remove the chicken from the pan and set aside.
3. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
4. Add the coconut aminos, rice vinegar, sesame oil, and water to the pan. Stir to combine and bring the sauce to a simmer. Cook for 2-3 minutes until the sauce slightly thickens.
5. Return the crispy chicken to the skillet and toss to coat in the sauce. Cook for another 1-2 minutes to combine everything.
6. Garnish with sesame seeds and chopped green onions before serving.

This keto crispy chicken with garlic soy sauce is a perfect combination of crispy chicken and a rich, savory sauce.

The coconut aminos provide a soy sauce-like flavor that’s perfectly balanced with the garlic and sesame oil. This dish is incredibly flavorful and will be a hit with anyone on a low-carb diet.

Keto Kung Pao Chicken

This keto Kung Pao chicken delivers a flavorful, slightly spicy, and nutty dish without the high-carb ingredients traditionally found in Chinese cuisine.

The chicken is stir-fried with bell peppers, onions, and peanuts in a rich, tangy sauce that’s both savory and just the right amount of heat. It’s a perfect low-carb dinner option full of flavor.

Ingredients:

• 2 chicken breasts, diced into bite-sized pieces
• 2 tbsp avocado oil or coconut oil
• 1/2 cup unsalted dry roasted peanuts
• 1/2 cup bell peppers, diced (red or green)
• 1/4 cup onion, diced
• 2 cloves garlic, minced
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp erythritol or stevia (optional for sweetness)
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/4 tsp ground ginger
• Salt and pepper, to taste
• Green onions for garnish

Instructions:

1. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook until browned and cooked through, about 6-7 minutes. Remove the chicken and set aside.
2. In the same skillet, add the bell peppers, onions, and garlic, and stir-fry for 3-4 minutes, until the vegetables are tender but still crisp.
3. Add the coconut aminos, rice vinegar, sesame oil, erythritol (if using), red pepper flakes, ginger, salt, and pepper. Stir to combine and bring to a simmer.
4. Add the peanuts to the skillet and toss everything together.
5. Return the chicken to the skillet and stir to coat it evenly in the sauce. Cook for another 2-3 minutes to allow the flavors to meld together.
6. Garnish with chopped green onions before serving.

Keto Kung Pao chicken is an incredibly flavorful, slightly sweet, and spicy dish that is satisfying and easy to make.

The peanuts provide a nice crunch while the sauce brings a great balance of heat and savory flavors, making it a perfect low-carb option for anyone craving Chinese takeout.

Keto Honey Garlic Chicken

This keto honey garlic chicken offers a rich, savory sauce made with a keto-friendly sweetener to mimic the sweetness of honey, creating a perfect balance of flavors without any added sugars.

The chicken is tender and juicy, coated in a thick, sticky sauce that’s both savory and slightly sweet, making it an irresistible keto dish.

Ingredients:

• 2 chicken breasts, cut into bite-sized pieces
• 2 tbsp coconut flour (for coating)
• 1 egg, beaten
• 2 tbsp avocado oil (for frying)
• 4 cloves garlic, minced
• 2 tbsp coconut aminos
• 2 tbsp apple cider vinegar
• 1 tbsp erythritol or stevia (to mimic honey)
• 1 tbsp sesame oil
• Salt and pepper, to taste
• 1 tbsp sesame seeds (for garnish)
• Fresh parsley for garnish

Instructions:

1. Coat the chicken pieces in coconut flour and dip them into the beaten egg.
2. Heat the avocado oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and crispy, about 6-7 minutes. Remove the chicken and set aside.
3. In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the coconut aminos, apple cider vinegar, erythritol, and sesame oil to the skillet. Stir to combine and bring the sauce to a simmer.
5. Return the crispy chicken to the skillet and toss to coat in the sauce. Let the sauce cook for 2-3 minutes to thicken and coat the chicken evenly.
6. Garnish with sesame seeds and fresh parsley before serving.

Keto honey garlic chicken combines the rich umami of coconut aminos with the sweetness of erythritol, offering the perfect balance of flavors.

This dish is sweet, savory, and slightly sticky, making it a perfect option for anyone on a ketogenic diet who still wants to enjoy the flavors of a classic chicken dish without the sugar.

Keto Lemon Garlic Chicken Stir Fry

This keto lemon garlic chicken stir fry is a fresh, bright, and flavorful dish that’s packed with savory chicken, crisp vegetables, and a zesty lemon garlic sauce.

The low-carb sauce is simple yet aromatic, making this a quick and easy option for a healthy, satisfying keto dinner.

Ingredients:

• 2 chicken breasts, thinly sliced
• 1 tbsp avocado oil
• 1/2 cup broccoli florets
• 1/2 cup bell pepper, thinly sliced
• 1/2 cup zucchini, sliced
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1/2 tsp ground ginger
• Salt and pepper, to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-6 minutes. Remove the chicken and set aside.
2. In the same skillet, add the broccoli, bell pepper, and zucchini, and stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
3. Add the garlic, lemon zest, and lemon juice to the vegetables and cook for another 1-2 minutes until fragrant.
4. Stir in the coconut aminos, rice vinegar, sesame oil, ginger, salt, and pepper, and cook for 2 minutes to let the sauce thicken slightly.
5. Return the chicken to the skillet and toss everything together until well combined.
6. Garnish with fresh parsley or cilantro before serving.

Keto lemon garlic chicken stir fry is a perfect combination of fresh, bright flavors.

The lemon adds a refreshing zesty kick while the garlic and sesame oil provide depth and warmth. The crunchy vegetables give texture and make this dish both light and satisfying, making it a fantastic option for a keto-friendly meal.

Keto Sweet and Sour Chicken

Keto sweet and sour chicken offers a delicious, tangy sauce with a low-carb twist.

This dish uses a keto-friendly sweetener to mimic the traditional sweetness of the sauce, while coconut aminos provide a rich, soy sauce-like base. The crispy chicken is tossed in a vibrant, flavorful sauce, making it a perfect addition to your keto meal rotation.

Ingredients:

• 2 chicken breasts, diced into bite-sized pieces
• 1/4 cup coconut flour (for coating)
• 1 egg, beaten
• 2 tbsp avocado oil (for frying)
• 2 tbsp coconut aminos
• 2 tbsp apple cider vinegar
• 2 tbsp erythritol or stevia (to taste)
• 1/4 cup tomato paste
• 1/4 cup water
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp ground ginger
• 1/4 cup bell pepper, diced (optional)
• 1/4 cup onion, diced (optional)
• 1 tbsp sesame oil
• Fresh parsley for garnish

Instructions:

1. Coat the diced chicken in coconut flour, then dip it into the beaten egg.
2. Heat the avocado oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden and crispy, about 6-7 minutes. Remove from the pan and set aside.
3. In the same skillet, add the coconut aminos, apple cider vinegar, erythritol, tomato paste, water, garlic powder, onion powder, and ground ginger. Stir to combine and bring the sauce to a simmer.
4. Add the bell pepper and onion (if using) to the sauce and cook for 2-3 minutes until softened.
5. Return the crispy chicken to the skillet and toss to coat in the sauce. Cook for another 2 minutes to allow the sauce to thicken and coat the chicken.
6. Drizzle with sesame oil and garnish with fresh parsley before serving.

Keto sweet and sour chicken brings a flavorful balance of tangy, sweet, and savory elements.

The coconut aminos and apple cider vinegar create a tangy base, while the erythritol provides the sweetness you crave without the carbs. This dish is perfect for anyone on a keto diet who loves the flavors of traditional sweet and sour chicken.

Keto Teriyaki Chicken

Keto teriyaki chicken is a perfect substitute for the high-carb takeout version.

It features tender chicken pieces glazed in a rich, flavorful teriyaki sauce made with coconut aminos, garlic, ginger, and a keto-friendly sweetener. This low-carb version is just as satisfying as the traditional dish.

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 tbsp avocado oil or sesame oil
• 1/4 cup coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp erythritol or stevia (to taste)
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• 1/4 tsp ground black pepper
• 1/4 tsp sesame oil (for finishing)
• Sesame seeds for garnish
• Sliced green onions for garnish

Instructions:

1. Heat the avocado oil in a large skillet over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the coconut aminos, rice vinegar, erythritol, garlic, ginger, and black pepper. Stir well to combine.
3. Bring the sauce to a simmer and cook for 3-4 minutes, allowing it to reduce and thicken slightly.
4. Return the chicken to the skillet and toss to coat the chicken in the sauce. Let it simmer for another 2-3 minutes to absorb the flavors.
5. Drizzle with sesame oil, then garnish with sesame seeds and green onions before serving.

This keto teriyaki chicken is a delicious and savory alternative to the traditional teriyaki dish.

The coconut aminos provide the perfect balance of umami, while the sweetness from the erythritol gives it that authentic teriyaki flavor, all without the carbs.

Keto Chicken with Ginger Soy Sauce

Keto chicken with ginger soy sauce offers an aromatic, savory dish featuring tender chicken coated in a rich, ginger-infused sauce.

The coconut aminos give it that soy-like flavor without the added carbs, and the ginger provides a fresh, aromatic kick. This is a simple yet flavorful meal perfect for a weeknight dinner.

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 tbsp avocado oil
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp erythritol or stevia (optional)
• 2 tsp fresh ginger, grated
• 1 clove garlic, minced
• 1 tbsp sesame oil
• Salt and pepper, to taste
• 1/4 tsp red pepper flakes (optional for heat)
• Green onions, chopped for garnish

Instructions:

1. Heat the avocado oil in a large skillet over medium-high heat. Add the sliced chicken and cook until browned and fully cooked, about 5-7 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the ginger and garlic, sautéing for 1-2 minutes until fragrant.
3. Add the coconut aminos, rice vinegar, erythritol (if using), sesame oil, salt, pepper, and red pepper flakes (if using). Stir to combine and bring to a simmer for 2-3 minutes to allow the flavors to meld together.
4. Return the chicken to the skillet, tossing to coat the chicken in the sauce. Let it cook for another 2-3 minutes to absorb the flavors.
5. Garnish with chopped green onions before serving.

Keto chicken with ginger soy sauce is a fragrant and savory dish with just the right amount of heat and depth.

The fresh ginger adds a vibrant note that balances the richness of the coconut aminos and sesame oil. This dish is perfect for anyone looking for a quick, flavorful keto-friendly meal.

Keto Orange Chicken

Keto orange chicken offers all the zest and tang of the classic Chinese takeout favorite but without the carbs.

The crispy chicken is coated in a rich, citrusy orange sauce that’s tangy, slightly sweet, and packed with fresh orange flavor. It’s a perfect keto-friendly alternative that’s both delicious and satisfying.

Ingredients:

• 2 chicken breasts, diced into bite-sized pieces
• 1/4 cup coconut flour (for coating)
• 1 egg, beaten
• 2 tbsp avocado oil (for frying)
• Zest of 1 orange
• 1/4 cup fresh orange juice
• 2 tbsp coconut aminos
• 2 tbsp rice vinegar
• 1 tbsp erythritol or stevia (to taste)
• 1/4 tsp ground ginger
• 1/4 tsp garlic powder
• 1/2 tsp sesame oil
• 1 tbsp orange zest (for garnish)
• 1 tbsp green onions, chopped (for garnish)

Instructions:

1. Coat the diced chicken in coconut flour, then dip the pieces into the beaten egg.
2. Heat the avocado oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden and crispy, about 6-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the orange juice, orange zest, coconut aminos, rice vinegar, erythritol, ginger, and garlic powder. Stir well to combine and bring to a simmer.
4. Let the sauce cook for 2-3 minutes, allowing it to thicken slightly.
5. Return the chicken to the skillet and toss to coat in the orange sauce. Cook for another 2-3 minutes to absorb the flavors.
6. Drizzle with sesame oil, and garnish with extra orange zest and chopped green onions before serving.

Keto orange chicken is a bright, tangy dish that brings all the flavors of the classic takeout version without the sugar.

The orange zest and fresh juice infuse the dish with a refreshing, citrusy punch that balances the savory flavors of the sauce, making it a perfect keto-friendly alternative.

Keto Mongolian Chicken

Keto Mongolian chicken is a savory, slightly sweet, and rich dish with tender chicken simmered in a flavorful sauce.

It’s inspired by the traditional Mongolian beef recipe, but made low-carb by using coconut aminos and a keto-friendly sweetener. This dish is perfect for anyone craving the hearty, rich flavors of Mongolian cuisine without the carbs.

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 tbsp avocado oil
• 2 tbsp coconut aminos
• 2 tbsp rice vinegar
• 1 tbsp erythritol or stevia
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional for heat)
• 1/4 cup green onions, chopped
• 1 tbsp sesame oil

Instructions:

1. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the ginger and garlic and sauté for 1-2 minutes until fragrant.
3. Add the coconut aminos, rice vinegar, erythritol, and red pepper flakes (if using) to the skillet. Stir to combine and bring the sauce to a simmer.
4. Let the sauce simmer for 3-4 minutes, allowing it to reduce and thicken slightly.
5. Return the chicken to the skillet and toss to coat it in the sauce. Let the chicken cook for another 2-3 minutes to absorb the flavors.
6. Drizzle with sesame oil and garnish with green onions before serving.

Keto Mongolian chicken is a perfect balance of savory and slightly sweet flavors.

The coconut aminos and erythritol create a rich sauce that complements the tender chicken, while the ginger and garlic add warmth and depth. This dish is ideal for a keto-friendly Mongolian-inspired meal.

Keto Black Pepper Chicken

Keto black pepper chicken is a bold, savory dish with a peppery kick that will satisfy your cravings for Chinese-style chicken.

The black pepper sauce is simple yet flavorful, and the crispy chicken pieces are coated in a savory, slightly spicy sauce that’s perfect for a keto-friendly dinner.

Ingredients:

• 2 chicken breasts, sliced into thin strips
• 2 tbsp avocado oil
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar
• 2 tsp black pepper (freshly ground)
• 1/4 tsp ground ginger
• 1/4 tsp garlic powder
• 1 tbsp sesame oil
• 1/2 tbsp erythritol (optional for sweetness)
• 1/4 cup bell pepper, sliced (optional for added crunch)
• 2 tbsp green onions, chopped for garnish

Instructions:

1. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5-6 minutes. Remove the chicken and set aside.
2. In the same skillet, add the coconut aminos, rice vinegar, black pepper, ginger, garlic powder, and erythritol (if using). Stir to combine and bring to a simmer.
3. Let the sauce simmer for 2-3 minutes to allow the flavors to meld together and the sauce to thicken slightly.
4. Return the chicken to the skillet and toss to coat the chicken evenly with the black pepper sauce.
5. Optionally, add sliced bell pepper for a bit of extra crunch and cook for another minute.
6. Drizzle with sesame oil and garnish with chopped green onions before serving.

Keto black pepper chicken is a savory and peppery dish that’s sure to satisfy your craving for bold flavors.

The freshly ground black pepper adds a spicy kick to the rich, slightly sweet sauce made with coconut aminos. This simple yet flavorful dish is perfect for a low-carb meal.

Keto Szechuan Chicken

Keto Szechuan chicken offers a spicy, savory, and aromatic experience without the carbs.

This dish features tender chicken cooked in a bold, flavorful sauce that combines the heat of Szechuan peppercorns with garlic, ginger, and chili flakes. It’s a fantastic choice for those who love spicy food but need a low-carb option.

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 tbsp avocado oil
• 1 tbsp Szechuan peppercorns
• 1 tbsp coconut aminos
• 2 tbsp rice vinegar
• 1 tbsp erythritol or stevia (optional for sweetness)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/2 tsp chili flakes (adjust to taste)
• 1 tbsp sesame oil
• 1/4 cup bell pepper, sliced
• 1/4 cup green onions, chopped for garnish

Instructions:

1. Heat the avocado oil in a large skillet over medium-high heat. Add the sliced chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add the Szechuan peppercorns and sauté for 1 minute until fragrant.
3. Add the garlic and ginger, and cook for an additional 1-2 minutes.
4. Stir in the coconut aminos, rice vinegar, erythritol (if using), chili flakes, and sesame oil. Bring the sauce to a simmer and cook for 2-3 minutes.
5. Add the cooked chicken back to the skillet, tossing to coat the chicken in the sauce. Stir in the bell pepper and cook for another 2-3 minutes.
6. Garnish with chopped green onions before serving.

Keto Szechuan chicken is a perfect combination of spicy, savory, and tangy flavors.

The Szechuan peppercorns provide a unique numbing heat, while the chili flakes and garlic create a deep, satisfying heat. This dish is great for anyone who enjoys spicy food but wants to keep things low-carb.

Keto Almond Chicken

Keto almond chicken is a deliciously crunchy dish featuring juicy chicken pieces coated in a savory sauce and topped with crunchy almonds.

The sauce is made with coconut aminos and sesame oil, offering a rich, nutty flavor that perfectly complements the chicken and almonds. This dish is both comforting and low-carb.

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 tbsp coconut flour (for coating)
• 1 egg, beaten
• 2 tbsp avocado oil (for frying)
• 1/4 cup sliced almonds, toasted
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp erythritol (optional for sweetness)
• Salt and pepper to taste
• Green onions, chopped for garnish

Instructions:

1. Coat the chicken slices in coconut flour, then dip them into the beaten egg.
2. Heat the avocado oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and crispy, about 6-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the coconut aminos, rice vinegar, sesame oil, ginger, garlic, erythritol (if using), salt, and pepper. Stir to combine and bring the sauce to a simmer.
4. Let the sauce cook for 2-3 minutes, allowing it to thicken slightly.
5. Return the crispy chicken to the skillet and toss to coat in the sauce.
6. Garnish with toasted almonds and green onions before serving.

Keto almond chicken provides the perfect balance of savory, crispy, and nutty flavors.

The almonds add a delightful crunch while the sauce brings richness and depth. This dish is a great option for a satisfying keto meal that feels indulgent yet is perfectly low-carb.

Keto Chicken Fried Rice

Keto chicken fried rice is a low-carb version of the beloved Chinese dish, made with cauliflower rice instead of traditional rice.

The chicken is stir-fried with eggs, vegetables, and a savory soy-like sauce, creating a hearty, filling meal that’s perfect for a keto diet.

Ingredients:

• 2 chicken breasts, diced
• 2 cups cauliflower rice (fresh or frozen)
• 2 tbsp avocado oil
• 2 eggs, scrambled
• 1/4 cup frozen peas and carrots (optional)
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp ground ginger
• Salt and pepper, to taste
• Green onions, chopped for garnish

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-7 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of avocado oil and the cauliflower rice. Stir-fry for 3-4 minutes until tender.
3. Push the cauliflower rice to the side of the skillet and add the scrambled eggs to the empty side. Scramble them until fully cooked, then mix them with the cauliflower rice.
4. Stir in the peas and carrots (if using), coconut aminos, rice vinegar, garlic powder, onion powder, ginger, salt, and pepper.
5. Add the cooked chicken back into the skillet and toss everything together.
6. Garnish with chopped green onions before serving.

Keto chicken fried rice is a satisfying and flavorful dish that captures the essence of traditional fried rice, minus the carbs.

The cauliflower rice absorbs all the savory flavors of the sauce, and the chicken, eggs, and vegetables make it a well-rounded and filling meal. It’s a perfect keto-friendly substitute for the classic.