Low Carb Savory Stir-fry with Vegetables and Chicken
Bursting with vibrant flavors and packed with wholesome ingredients, this Low Carb Savory Stir-fry with Vegetables and Chicken is the perfect choice for a quick and healthy meal. Tender chicken breast is pan-seared to perfection and combined with an array of colorful vegetables—crisp broccoli, sweet bell peppers, fresh zucchini, and carrots—creating a medley of textures in every bite. Infused with aromatic garlic, ginger, and sesame oil, and finished with a dash of soy sauce and a hint of spice from red pepper flakes, this stir-fry strikes the perfect balance between savory and zesty. Ready in just 30 minutes, this recipe is ideal for busy weeknights or meal prep and can be enjoyed on its own for a satisfying low-carb option. With its bold flavors, vibrant appearance, and nutrient-rich ingredients, this crowd-pleasing dish offers both taste and health in every bite!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 2 cups broccoli florets
- 1 medium bell pepper
- 1 medium zucchini
- 1 medium carrot
- 3 stalks green onion
- 3 cloves garlic
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 tablespoon ginger
- 0.5 teaspoon red pepper flakes
- 0.25 teaspoon black pepper
- 0.25 teaspoon salt
Instructions
Begin by preparing all the ingredients. Thinly slice the chicken breast into bite-sized strips.
Cut the broccoli into small florets, the bell pepper into thin strips, the zucchini into half moons, and slice the carrot into thin rounds. Chop the green onions finely, and mince the garlic and ginger.
In a large non-stick skillet or wok, heat olive oil over medium-high heat.
Add the sliced chicken to the skillet and season with salt and black pepper. Stir-fry for about 5-6 minutes or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the sesame oil. Add minced garlic and ginger, and sauté for about 30 seconds until fragrant.
Add the broccoli, bell pepper, zucchini, and carrot to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Return the chicken to the skillet. Add the soy sauce and red pepper flakes, and stir well to combine all the ingredients.
Cook for another 1-2 minutes, ensuring everything is evenly coated with the sauce. Adjust seasoning with more salt or pepper if needed.
Sprinkle the chopped green onions over the stir-fry just before serving. Serve hot and enjoy your low-carb savory stir-fry!
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5771 mg | 251% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 22.5 g | ||
| Protein | 143.1 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2467 mg | 52% | |
*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.
