Low Carb Chicken and Veggie Stir Fry
Packed with vibrant, nutrient-rich vegetables and tender strips of chicken breast, this Low Carb Chicken and Veggie Stir Fry is the ultimate healthy one-pan meal that’s perfect for busy weeknights. Featuring a colorful medley of bell peppers, broccoli, zucchini, and carrots, all brought to life with the aromatic duo of garlic and fresh ginger, this dish is brimming with flavor while keeping it light on carbs. A quick soy-sesame sauce adds a savory depth, while the fast stir-fry method ensures the veggies stay crisp and the chicken juicy. With a prep time of just 15 minutes and minimal cleanup, this gluten-free and keto-friendly recipe is ideal for anyone seeking a wholesome, delicious dinner that doesn’t compromise on taste. Garnished with green onions for a fresh finish, serve this stir fry as is or pair it with cauliflower rice for a satisfying low-carb meal.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 1 medium Bell pepper
- 2 cups Broccoli florets
- 1 small Zucchini
- 1 small Carrot
- 2 Garlic cloves
- 1 inch piece Fresh ginger
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 Green onions
Instructions
Thinly slice the chicken breast into bite-sized strips and set aside.
Wash and thinly slice the bell pepper. Cut the broccoli florets into smaller pieces if necessary. Slice the zucchini into thin half-moons and julienne the carrot. Mince the garlic cloves and ginger. Slice the green onions diagonally and set aside for garnish.
In a small bowl, mix the soy sauce, sesame oil, salt, and pepper. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and stir-fry until they are cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the garlic and ginger and stir-fry for about 30 seconds until fragrant.
Add the bell pepper, broccoli, zucchini, and carrot to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet and pour the soy sauce mixture over the chicken and vegetables.
Stir everything together until well-coated and heated through, about 2 minutes.
Remove from heat and garnish with sliced green onions before serving.
Serve your low-carb chicken and veggie stir-fry hot.
Nutrition Facts
Calories |
1225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5916 mg | 257% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 18.5 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2286 mg | 49% | |
*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.
