Low Carb Chicken and Broccoli Stir-Fry
Elevate your weeknight dinner game with this irresistible Low Carb Chicken and Broccoli Stir-Fry, a perfect blend of bold flavors and wholesome ingredients! Tender, bite-sized pieces of chicken are stir-fried to golden perfection and paired with vibrant, crisp broccoli florets in a savory soy sauce glaze. Infused with aromatic garlic and ginger, this quick and easy recipe comes together in just 30 minutes, making it ideal for busy evenings without sacrificing nutrition. Whether served on its own or over a low-carb favorite like cauliflower rice, this dish offers a guilt-free, protein-packed meal that's both delicious and keto-friendly. With optional xanthan gum for a thickened sauce, this versatile recipe is a must-try for anyone seeking a flavorful, low-carb solution to stir-fry cravings.
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breasts
- 4 cups broccoli florets
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon ginger, minced
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken broth
- 0.25 teaspoon xanthan gum (optional, for thickening)
Instructions
Slice the chicken breasts thinly into bite-sized pieces.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.
Add the sliced chicken to the skillet and season with salt and pepper. Cook for about 5-7 minutes until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
Add the broccoli florets to the skillet. Stir-fry for about 4 minutes until the broccoli is bright green and tender-crisp.
Return the chicken to the skillet with the broccoli. Pour in the soy sauce and chicken broth, stirring well to combine.
If using xanthan gum for a thicker sauce, sprinkle it evenly over the contents in the skillet, stirring quickly to avoid lumps.
Reduce the heat to medium and cook for an additional 2-3 minutes, allowing the sauce to thicken and the flavors to meld.
Remove from heat and serve hot, either on its own or over a low-carb side like cauliflower rice.
Nutrition Facts
Calories |
1144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3632 mg | 158% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 4.8 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 266 mg | 20% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1487 mg | 32% | |
*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.
