Low Carb Chicken and Vegetable Stir Fry
Elevate your weeknight dinners with this vibrant and satisfying **Low Carb Chicken and Vegetable Stir Fry**, a quick and wholesome meal packed with flavor and nutrition! Featuring tender, marinated chicken breast, crunchy bell peppers, broccoli, zucchini, and carrots, this recipe is a colorful medley of fresh ingredients stir-fried to perfection. Enhanced with the aromatic duo of garlic and ginger, a splash of low-sodium soy sauce, and a dash of sesame oil, every bite bursts with bold Asian-inspired tastes without the extra carbs. Ready in just 30 minutes and topped with a sprinkle of sesame seeds, this dish is perfect for busy schedules and keto-friendly diets alike. Ideal for meal prep or as a family favorite, serve it steaming hot and enjoy a guilt-free dinner that checks all the boxes for flavor, health, and convenience!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 medium bell peppers, sliced
- 2 cups broccoli florets
- 1 large zucchini, sliced
- 1 medium carrot, julienned
- 3 stalks green onions, sliced
- 0.25 teaspoon crushed red pepper flakes
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon sesame seeds
Instructions
Thinly slice the chicken breasts into bite-sized pieces.
In a small bowl, combine the soy sauce, sesame oil, minced garlic, and minced ginger. Mix well to create the marinade.
Place the sliced chicken into a resealable bag or bowl, pour in the marinade, and toss to coat. Set aside for at least 10 minutes while preparing the vegetables.
In a large skillet or wok, heat the olive oil over medium-high heat.
Add the marinated chicken to the hot oil and cook for about 5-6 minutes, stirring frequently, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the bell peppers, broccoli florets, zucchini slices, and julienned carrot. Stir fry for about 4-6 minutes, until the vegetables are tender-crisp.
Return the chicken to the skillet with the vegetables, and add the sliced green onions and crushed red pepper flakes. Stir well to combine.
Season with salt and black pepper, adjusting to taste.
Continue to stir fry for an additional 2 minutes to meld the flavors.
Transfer the stir fry to a serving dish and sprinkle with sesame seeds just before serving.
Serve hot and enjoy your low-carb chicken and vegetable stir fry.
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2058 mg | 89% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 25.4 g | ||
| Protein | 159.1 g | 318% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 282 mg | 22% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3112 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.
