Low Carb Hunan Chicken
Experience the bold flavors of this Low Carb Hunan Chicken, a healthier twist on the classic Chinese takeout favorite! This keto-friendly recipe combines tender slices of marinated chicken with a medley of crisp, colorful vegetables like bell peppers, broccoli, and zucchini, all stir-fried to perfection. A savory sauce made with soy sauce, rice vinegar, and sesame oil brings just the right amount of heat, thanks to a dash of red pepper flakes. Thickened with xanthan gum instead of cornstarch, this dish keeps the carbs in check while delivering the irresistible essence of Hunan cuisine. Ready in just 35 minutes, it’s a quick, flavorful, and guilt-free dinner option perfect for weeknight meals or impressing guests. Garnish with fresh scallions and serve straight from the skillet for a dish that’s as beautiful as it is delicious! Keywords: low carb chicken recipe, keto stir-fry, healthy Hunan chicken, quick weeknight dinner.
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 0.5 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 tablespoon ginger
- 1 bell pepper
- 2 cups broccoli florets
- 1 zucchini
- 0.5 cup low sodium chicken broth
- 0.5 teaspoon xanthan gum
- 2 scallions
Instructions
Slice the chicken breasts thinly against the grain into small, bite-sized pieces.
In a bowl, combine soy sauce, rice vinegar, sesame oil, and red pepper flakes. Add the chicken slices, tossing to coat. Set aside to marinate for at least 10 minutes.
While the chicken is marinating, mince the garlic cloves and ginger, and slice the bell pepper and zucchini into thin strips.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces to the pan in a single layer. Cook for about 5-7 minutes until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
Add the sliced bell pepper, broccoli florets, and zucchini to the skillet. Stir-fry the vegetables for about 3-4 minutes, until they are tender yet still crisp.
Return the cooked chicken to the skillet with the vegetables. Pour in the chicken broth, and sprinkle with xanthan gum. Stir well to combine and allow the sauce to thicken, cooking for another 2-3 minutes.
Slice the scallions thinly and sprinkle over the chicken and vegetables. Serve hot and enjoy!
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 14.6 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2886 mg | 125% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 19.5 g | ||
| Protein | 154.9 g | 310% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 235 mg | 18% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2164 mg | 46% | |
*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.
