Low Carb Savory Chicken Stir-Fry
Packed with vibrant flavors and nutritious ingredients, this Low Carb Savory Chicken Stir-Fry is the ultimate one-pan meal for busy weeknights. Featuring tender slices of boneless chicken combined with fresh bell peppers, crunchy broccoli, zucchini, mushrooms, and a bold garlic-ginger soy sauce, this dish is a protein-rich, keto-friendly delight. The sesame oil and optional red pepper flakes add layers of complexity, while green onions and sesame seeds provide a perfect finishing touch. Ready in just 30 minutes, this stir-fry is not only quick to prepare but also incredibly versatile—serve it as-is or over cauliflower rice for a wholesome, low-carb twist. Whether you’re looking for a gluten-free meal option or a flavorful way to enjoy your favorite veggies, this savory recipe delivers on taste and balance.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 large bell pepper, sliced
- 2 cups broccoli florets
- 1 medium zucchini, sliced
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 tablespoon ginger, grated
- 2 tablespoons green onions, sliced
- 1 teaspoon sesame seeds
- 0.5 teaspoon red pepper flakes (optional)
Instructions
Start by preparing the chicken: slice the chicken breasts thinly across the grain into bite-sized pieces and set aside.
In a small bowl, mix together the soy sauce, sesame oil, minced garlic, and grated ginger. Add red pepper flakes if using. Stir well and set the sauce aside.
Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken pieces and cook until they are no longer pink, about 5-6 minutes.
Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced bell pepper, broccoli florets, sliced zucchini, and mushrooms. Stir-fry the vegetables until they are tender-crisp, about 4-5 minutes.
Return the cooked chicken to the skillet with the vegetables.
Pour the prepared sauce over the chicken and vegetables. Stir well to combine everything and allow the sauce to heat through, about 2-3 minutes.
Sprinkle the stir-fry with sliced green onions and sesame seeds.
Serve the stir-fry hot, either on its own or over a bed of cauliflower rice for a complete low-carb meal.
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3423 mg | 149% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 16.3 g | ||
| Protein | 163.0 g | 326% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 212 mg | 16% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2858 mg | 61% | |
*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.
