Low Carb Chicken and Bell Pepper Stir-Fry
Whip up a vibrant and delicious dinner with this Low Carb Chicken and Bell Pepper Stir-Fry! This recipe combines tender strips of chicken breast with a medley of colorful bell peppers—all stir-fried to perfection in a savory sauce made from low-sodium soy sauce, aromatic garlic, fresh ginger, and a hint of rice vinegar. Perfect for busy weeknights, this quick and healthy dish is ready in just 35 minutes and is packed with bold flavors while keeping things light and low-carb. With its crisp vegetables, lean protein, and glossy, flavorful sauce, this one-pan stir-fry is a satisfying meal that’s as nutritious as it is easy to prepare. Serve it hot and garnish with freshly chopped green onions for a restaurant-quality dish right at home!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons olive oil
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow bell pepper
- 3 pieces garlic cloves
- 3 tablespoons soy sauce (low sodium)
- 1 tablespoon rice vinegar
- 1 inch piece ginger root
- 0.25 cup chicken broth
- 1 teaspoon cornstarch
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 pieces green onions
Instructions
Cut the chicken breast into thin strips and set aside.
Slice the red, green, and yellow bell peppers into thin strips, and finely chop the garlic cloves and ginger.
In a small bowl, mix the soy sauce, rice vinegar, and chicken broth. Whisk in the cornstarch until fully dissolved.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet. Season with salt and black pepper, and stir-fry for about 5-7 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining tablespoon of olive oil and the chopped garlic and ginger. Stir-fry for about 1 minute until fragrant.
Add the sliced bell peppers to the skillet and stir-fry for about 4-5 minutes until they are slightly tender but still crisp.
Return the cooked chicken to the skillet, and pour the soy sauce mixture over the chicken and vegetables.
Stir continuously for about 2-3 minutes until the sauce thickens and evenly coats the chicken and bell peppers.
Slice the green onions and sprinkle them over the stir-fry before serving.
Serve the stir-fry hot and enjoy your low-carb meal.
Nutrition Facts
Calories |
1098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4372 mg | 190% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 9.3 g | ||
| Protein | 136.7 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2721 mg | 58% | |
*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.
