Low Carb Chicken and Vegetable Stir-Fry
Brighten up your dinner table with this flavorful Low Carb Chicken and Vegetable Stir-Fry, a quick, wholesome meal that's ready in just 30 minutes! Packed with tender chicken breast, vibrant broccoli florets, crunchy snap peas, and colorful red bell peppers, this recipe delivers a symphony of textures and nutrients in every bite. The sauce, a savory blend of soy sauce, sesame oil, fresh garlic, and ginger, brings irresistible depth and an authentic stir-fry flavor to the dish. Perfect for those following a low-carb or keto lifestyle, it’s a satisfying and healthy option that can be enjoyed on its own or paired with cauliflower rice. This easy, one-pan stir-fry is a crowd-pleasing weeknight dinner you’ll turn to again and again! Keywords: **low carb stir-fry, chicken stir-fry, keto-friendly dinner, healthy weeknight meal**.
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Recipe Information
Ingredients
- 1 lb chicken breast
- 2 cups broccoli florets
- 1 medium red bell pepper
- 1 cup snap peas
- 1 medium zucchini
- 3 garlic cloves
- 0.25 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon olive oil
- 1 teaspoon ginger
- 0.5 teaspoon red pepper flakes
- 2 green onion
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Slice the chicken breast into thin strips and season with salt and black pepper.
Cut the broccoli into small florets, slice the red bell pepper and zucchini into thin strips, and trim the ends off the snap peas.
Mince the garlic cloves and finely chop the green onions, separating the white and green parts.
In a small bowl, whisk together the soy sauce, sesame oil, minced garlic, and ginger. Set aside.
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and cook for 5-7 minutes, until golden brown and cooked through, stirring occasionally. Remove the chicken from the skillet and set aside.
In the same skillet, add the broccoli florets and a splash of water. Cover and steam for about 2 minutes until bright green and slightly tender.
Add the red bell pepper, snap peas, and zucchini to the skillet. Stir-fry for another 3-4 minutes until the vegetables are just tender but still crisp.
Return the cooked chicken to the skillet, add the sauce mixture, and sprinkle in the red pepper flakes and white parts of the green onions.
Toss everything together until well coated with the sauce and heated through, about 2 minutes.
Remove from heat and garnish with the green parts of the green onions before serving.
Serve the stir-fry immediately, enjoying it on its own or over cauliflower rice for a low-carb meal.
Nutrition Facts
Calories |
1308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 6900 mg | 300% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 26.8 g | ||
| Protein | 147.6 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2348 mg | 50% | |
*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.
