Keto Stir-Fried Vegetables and Chicken
Discover the ultimate one-pan meal with this delicious Keto Stir-Fried Vegetables and Chicken recipe! Packed with tender chicken breast, vibrant broccoli florets, crisp bell peppers, zucchini, and earthy mushrooms, this low-carb stir-fry combines wholesome ingredients with bold flavors. A savory sauce made from soy sauce, sesame oil, and rice vinegar infuses every bite, while a touch of garlic and optional red pepper flakes add irresistible aromatics and heat. Ready in just 30 minutes, this gluten-free recipe is perfect for busy weeknights or meal prepping, delivering a satisfying balance of protein and fiber without compromising flavor. Serve it hot with a garnish of sesame oil or seeds for a restaurant-quality dish at home!
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 2 cups Broccoli florets
- 1 medium Bell pepper (red, sliced)
- 1 medium Zucchini (sliced into half-moons)
- 1 cup Mushrooms (sliced)
- 3 cloves Garlic (minced)
- 3 tbsp Soy sauce (or tamari for gluten-free)
- 1 tbsp Rice vinegar
- 2 tbsp Sesame oil
- 2 tbsp Olive oil (or avocado oil)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
Instructions
Start by preparing the chicken breast. Slice it into thin bite-sized strips for quick cooking. Set aside.
Wash and chop the vegetables: cut broccoli into small florets, slice the bell pepper, zucchini, and mushrooms. Mince the garlic cloves.
In a small bowl, prepare the sauce by mixing soy sauce (or tamari), rice vinegar, sesame oil, salt, black pepper, and a pinch of red pepper flakes if desired. Whisk until combined.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and cook for 5-6 minutes, stirring frequently, until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add the minced garlic and cook for 30 seconds, stirring to release its aroma.
Add the broccoli, bell pepper, zucchini, and mushrooms to the skillet. Stir-fry for 5-6 minutes until the vegetables are vibrant and tender-crisp.
Return the cooked chicken to the skillet with the vegetables.
Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly in the sauce. Cook for an additional 2-3 minutes until heated through.
Taste and adjust seasoning if necessary. Serve hot, garnished with a drizzle of sesame oil or a sprinkle of sesame seeds if desired.
Nutrition Facts
Calories |
1341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5746 mg | 250% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 18.1 g | ||
| Protein | 148.6 g | 297% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 204 mg | 16% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3079 mg | 66% | |
*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.
