Low Carb Spicy Chicken Stir-Fry
Turn up the heat with this flavorful and nutritious Low Carb Spicy Chicken Stir-Fry, a perfect weeknight dinner packed with bold, zesty flavors and vibrant vegetables. This quick and easy dish combines tender strips of seasoned chicken, crisp zucchini matchsticks, bell pepper slices, and fresh broccoli florets, all coated in a savory blend of soy sauce, ginger, garlic, and chili flakes for a spicy kick. Ready in just 30 minutes, this stir-fry is ideal for those following low-carb or gluten-free diets—it’s naturally low-carb, and you can swap soy sauce for coconut aminos for a gluten-free twist. Serve this deliciously spicy stir-fry on its own or over cauliflower rice for a wholesome, satisfying meal that’s guaranteed to please. Perfect for meal prep or a flavorful family dinner, this recipe brings together the best of spice, crunch, and comfort in a single skillet!
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Recipe Information
Ingredients
- 500 g Boneless, skinless chicken breasts
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Coconut oil
- 4 Garlic cloves, minced
- 1 tbsp Fresh ginger, minced
- 1 tsp Red chili flakes
- 3 tbsp Soy sauce (or coconut aminos for gluten-free option)
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 2 medium Zucchini, sliced into matchsticks
- 2 medium Bell peppers (red, yellow, or green), sliced
- 200 g Broccoli florets
- 4 Green onions, sliced
- 1 tsp Chili paste (optional for extra heat)
Instructions
Slice the chicken breasts into thin strips and season with salt and black pepper.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Toss in the minced garlic, ginger, and red chili flakes. Stir for 30 seconds until fragrant.
Add the soy sauce (or coconut aminos), rice vinegar, and sesame oil, stirring to combine and create the sauce.
Toss in the sliced zucchini, bell peppers, and broccoli florets. Stir-fry the vegetables for 5-7 minutes, or until they are crisp-tender.
Return the cooked chicken to the skillet and mix everything together. If extra heat is desired, stir in the optional chili paste at this stage.
Cook for an additional 2 minutes to warm everything through and allow the flavors to meld.
Remove from heat and garnish with sliced green onions before serving.
Serve immediately as is or alongside a bed of cauliflower rice for a complete low-carb meal.
Nutrition Facts
Calories |
1503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 5668 mg | 246% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 27.0 g | ||
| Protein | 175.6 g | 351% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 310 mg | 24% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3610 mg | 77% | |
*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.
