Low Carb Quick and Easy Chicken Stir-Fry
This Low Carb Quick and Easy Chicken Stir-Fry is a flavorful, one-pan dish that’s perfect for busy weeknights and healthy eating. Featuring tender strips of marinated chicken paired with a medley of vibrant, nutrient-packed vegetables like broccoli, zucchini, and red bell pepper, this stir-fry is seasoned with fragrant garlic, fresh ginger, and a drizzle of sesame oil for rich, savory appeal. With just 15 minutes of prep and 15 minutes of cook time, this recipe delivers wholesome, restaurant-quality results without the fuss. Serve it on its own or over cauliflower rice to keep it low carb and keto-friendly—ideal for anyone craving a quick yet satisfying meal that’s big on taste and low in carbs.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless skinless chicken breast
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 3 cloves garlic
- 1 inch piece ginger
- 1 red bell pepper
- 2 cups broccoli florets
- 1 medium zucchini
- 2 green onions
- 1 tablespoon sesame seeds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by prepping your ingredients: slice the chicken breast into thin strips, mince the garlic, grate the ginger, julienne the red bell pepper, cut the zucchini into half moons, and chop the green onions.
In a medium bowl, combine the chicken slices with 1 tablespoon of soy sauce, mixing to coat evenly.
Heat a large skillet or wok over medium-high heat and add olive oil.
Once the oil is hot, add the chicken strips, cooking for about 5 minutes until the chicken is browned and mostly cooked through. Remove the chicken from the pan and set it aside.
Add sesame oil to the same skillet, then stir in the minced garlic and grated ginger. Cook for about 30 seconds until fragrant.
Add the broccoli florets, red bell pepper, and zucchini to the pan. Sauté the vegetables for about 3-4 minutes until they start to soften.
Return the chicken to the skillet, and add the remaining 1 tablespoon of soy sauce, salt, and black pepper. Stir well to combine all ingredients.
Continue cooking for an additional 2-3 minutes, ensuring the chicken is cooked through and the vegetables are tender-crisp.
Finish by stirring in the chopped green onions and sesame seeds.
Serve hot, either on its own or over low carb-friendly options like cauliflower rice.
Nutrition Facts
Calories |
1172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 4413 mg | 192% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 21.0 g | ||
| Protein | 140.2 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2119 mg | 45% | |
*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.
