Low Carb Stir-Fried Chicken with Bell Peppers
Bright, colorful, and packed with protein and vibrant flavors, this Low Carb Stir-Fried Chicken with Bell Peppers is a quick and wholesome meal that’s perfect for busy weeknights or healthy meal prepping. Featuring tender chicken strips, crisp bell peppers in a trio of colors, and zucchini cooked to perfection in a fragrant blend of garlic, ginger, soy sauce, and sesame oil, this recipe is both satisfying and low-carb. Ready in just 30 minutes, it’s a great option for those seeking healthy yet flavorful options. Serve it on its own or over cauliflower rice for a truly guilt-free indulgence. With a sprinkle of fresh green onions for garnish, this dish is as visually stunning as it is delicious—ideal for anyone craving a nutritious stir-fry without the carbs!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 1 medium zucchini
- 3 tablespoons soy sauce (low-sodium)
- 1 tablespoon sesame oil
- 3 cloves fresh garlic
- 1 teaspoon fresh ginger
- 2 tablespoons olive oil
- 0.5 teaspoon red chili flakes (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 stalks green onions (for garnish)
Instructions
Cut the chicken breast into thin strips and lightly season with salt and black pepper. Set aside.
Slice the red, yellow, and green bell peppers into thin strips. Cut the zucchini into half-moons. Mince the garlic cloves and grate the fresh ginger.
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat.
Add the chicken strips to the hot skillet and stir-fry for 5-6 minutes, or until fully cooked and slightly golden. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic, grated ginger, and red chili flakes (if using). Stir-fry for 30 seconds until fragrant.
Add the sliced bell peppers and zucchini to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are slightly tender but still crisp.
Return the cooked chicken to the skillet with the vegetables. Pour in the low-sodium soy sauce and sesame oil, tossing everything together to coat evenly.
Stir-fry for an additional 2-3 minutes, allowing the flavors to meld together.
Taste and adjust the seasoning with additional soy sauce if needed.
Remove from heat and garnish with chopped green onions before serving.
Serve hot and enjoy this delicious low-carb dish on its own or over cauliflower rice for an extra hearty meal.
Nutrition Facts
Calories |
1346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 6204 mg | 270% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 22.9 g | ||
| Protein | 150.9 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 3241 mg | 69% | |
*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.
