Keto Spicy Chicken Stir-Fry
Get ready to spice up your mealtime with this Keto Spicy Chicken Stir-Fry, a quick and flavorful dish that's ideal for busy weeknights or meal prep. Packed with tender chicken breast, vibrant zucchini, crisp red bell peppers, and nutrient-rich broccoli, this low-carb recipe delivers a hearty serving of vegetables alongside a kick of bold flavors. A sizzling combination of garlic, ginger, coconut aminos, and sriracha creates a tangy, spicy sauce that perfectly complements the stir-fried goodness. Finished with a sprinkle of sesame seeds and fresh scallions, this stir-fry is not only keto-friendly but also bursting with textures and aromas that will tantalize your taste buds. Ready in just 30 minutes, it’s a deliciously healthy way to enjoy bold Asian-inspired flavors without guilt!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 1 medium zucchini
- 1 medium red bell pepper
- 200 grams broccoli florets
- 3 cloves garlic
- 1 teaspoon ginger
- 3 tablespoons coconut aminos
- 1 tablespoon sriracha sauce
- 2 tablespoons sesame oil
- 2 tablespoons avocado oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon crushed red pepper flakes
- 2 scallions
- 1 teaspoon sesame seeds
Instructions
Slice the chicken breast into thin, bite-sized strips. Season with salt and black pepper, then set aside.
Dice the zucchini and red bell pepper into small chunks. Cut the broccoli into bite-sized florets. Mince the garlic and grate the ginger.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Once hot, add the chicken and stir-fry for 5-6 minutes until fully cooked and slightly browned. Remove the chicken from the skillet and set it aside.
Add the remaining 1 tablespoon of avocado oil to the skillet. Toss in the broccoli, zucchini, and red bell pepper. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
Lower the heat to medium, then push the vegetables to the side of the skillet. Add the garlic and ginger to the center and sauté for 30 seconds until fragrant.
Return the cooked chicken to the skillet, mixing it with the vegetables.
In a small bowl, whisk together coconut aminos, sriracha sauce, sesame oil, and crushed red pepper flakes. Pour the sauce into the skillet and mix everything until evenly coated.
Cook for an additional 2-3 minutes to allow the flavors to meld and the sauce to slightly thicken.
Remove from heat and garnish with sliced scallions and sesame seeds.
Serve hot and enjoy this keto-friendly, spicy chicken stir-fry!
Nutrition Facts
Calories |
1464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 15.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5864 mg | 255% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 33.0 g | ||
| Protein | 152.1 g | 304% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2246 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
