Low Carb Chicken Stir-Fry with Vegetables
Savor the vibrant flavors of this Low Carb Chicken Stir-Fry with Vegetables, a quick, wholesome, and delicious meal perfect for any busy weeknight. Packed with tender chicken breast strips, crispy broccoli florets, colorful red bell peppers, and fresh zucchini, this stir-fry is brought to life with the bold essence of garlic, ginger, and soy sauce. Finished with a drizzle of sesame oil and a sprinkle of sesame seeds, this dish combines healthy ingredients with irresistible Asian-inspired flavors. Ready in just 30 minutes, this one-skillet meal is not only low in carbs but also loaded with nutrients, making it an ideal choice for keto-friendly or low-carb diets. Serve this stir-fry piping hot, garnished with green onions for the ultimate easy and satisfying dinner option. Perfect for those seeking a healthy, flavorful twist on a classic chicken and vegetable stir-fry!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 cups broccoli florets
- 1 medium red bell pepper
- 1 medium zucchini
- 3 large garlic cloves
- 1 inch piece ginger
- 2 stalks green onions
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the chicken breast into thin strips and place them in a bowl.
Add 1 tablespoon of soy sauce, salt, and black pepper to the chicken strips, and marinate for about 10 minutes.
While the chicken is marinating, prepare the vegetables: Cut the broccoli into small florets, slice the red bell pepper into thin strips, and slice the zucchini into half-moons.
Mince the garlic, grate the ginger, and finely chop the green onions.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the marinated chicken strips to the skillet and stir-fry for about 5-6 minutes or until the chicken is cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil followed by the minced garlic and grated ginger. Stir for about 30 seconds until fragrant.
Add the broccoli, red bell pepper, and zucchini to the skillet. Stir-fry for about 5 minutes until the vegetables are vibrant and tender-crisp.
Return the cooked chicken to the skillet with the vegetables. Add the remaining 1 tablespoon of soy sauce and sesame oil. Stir everything together until well combined and heated through, about 2 minutes.
Sprinkle the stir-fry with sesame seeds and red pepper flakes for added flavor.
Serve the low-carb chicken stir-fry hot, garnished with sliced green onions.
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5755 mg | 250% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 21.1 g | ||
| Protein | 143.5 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2350 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.
