Low Carb Classic Chicken Chop Suey
Experience a guilt-free twist on a beloved takeout favorite with this **Low Carb Classic Chicken Chop Suey** recipe. Packed with vibrant veggies like bok choy, bell peppers, and bean sprouts, along with tender chicken strips, this dish is stir-fried to perfection in a savory, low-sodium soy sauce enhanced with sesame oil and garlic. The magic of xanthan gum gives the sauce its luscious, silky texture without the need for starchy thickeners, keeping it keto and low carb-friendly. Ready in just 35 minutes, this quick and easy recipe is perfect for busy weeknights while delivering bold flavors and satisfying textures. Serve it hot and enjoy all the comfort of classic Asian cuisine with a healthy, carb-conscious spin! Keywords: low carb chicken chop suey, keto stir-fry recipe, healthy Asian chicken recipe, quick and easy low carb dinner.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 small Onion
- 2 Celery stalks
- 1 Green bell pepper
- 1 bunch Bok choy
- 1 cup Bean sprouts
- 0.25 cup Low-sodium soy sauce
- 0.5 cup Chicken broth
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Xanthan gum
Instructions
Thinly slice the chicken breast into bite-sized strips.
Mince the garlic, and thinly slice the onion, celery, and green bell pepper. Roughly chop the bok choy.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the sliced chicken to the skillet and stir-fry until fully cooked and browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add minced garlic and sliced onion, stir-frying for about 1 minute until garlic is fragrant.
Add celery, bell pepper, and bok choy to the skillet and stir-fry for another 3-4 minutes until vegetables are tender-crisp.
Return the chicken to the skillet and add the bean sprouts.
In a small bowl, mix together the soy sauce, chicken broth, sesame oil, salt, and black pepper. Sprinkle the xanthan gum over the mixture and whisk well to combine.
Pour the sauce over the chicken and vegetables in the skillet, stirring constantly for about 2-3 minutes until the sauce thickens and evenly coats the ingredients.
Serve the Chicken Chop Suey hot, garnished with additional bean sprouts if desired.
Nutrition Facts
Calories |
1261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5140 mg | 223% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 17.8 g | ||
| Protein | 148.9 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3528 mg | 75% | |
*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.
