Low Carb Stir-Fried Vegetables and Chicken
Elevate your weeknight dinner game with this quick and delicious Low Carb Stir-Fried Vegetables and Chicken recipe! Packed with vibrant, nutrient-rich veggies like zucchini, broccoli, and snow peas, alongside tender, seasoned chicken strips, this dish delivers bold flavors and a satisfying crunch—all while maintaining a low-carb profile. Infused with the aromatic goodness of fresh garlic and ginger, and tossed in a savory soy sauce-based stir-fry blend, this meal is a perfect balance of healthy and mouthwatering. Ready in just 30 minutes and garnished with a sprinkle of sesame seeds and green onions, it's ideal for anyone seeking a wholesome, gluten-free option without sacrificing taste. Whether you're meal-prepping or serving up dinner for the whole family, this stir-fry is guaranteed to become a go-to favorite!
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Recipe Information
Ingredients
- 1 lb Chicken breast, boneless and skinless
- 1 medium Zucchini
- 2 cups Broccoli florets
- 1 medium Bell pepper (red or yellow)
- 1 cup Carrots (julienned)
- 1 cup Snow peas
- 3 cloves Garlic cloves, minced
- 1 tbsp Ginger, minced
- 3 tbsp Soy sauce (low sodium)
- 1 tbsp Sesame oil
- 2 tbsp Olive oil (or avocado oil for cooking)
- 2 tbsp Chicken broth (unsalted)
- 1 tbsp Rice vinegar
- 0.5 tsp Red pepper flakes (optional)
- 0.25 tsp Salt
- 0.25 tsp Black pepper
- 1 tsp Sesame seeds (optional, for garnish)
- 2 stalks Green onions, sliced (for garnish)
Instructions
Trim the chicken breast and slice it into thin strips, about 1/4-inch thick. Pat it dry with paper towels.
Cut the zucchini into half-moons, slice the bell pepper into thin strips, and prepare the broccoli florets, carrots, and snow peas. Dice the garlic and ginger.
In a small bowl, mix the soy sauce, sesame oil, chicken broth, rice vinegar, and red pepper flakes (if using). Set aside.
Heat 1 tablespoon of olive oil in a large wok or sauté pan over medium-high heat. Add the chicken strips and season lightly with salt and black pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
Add the remaining tablespoon of olive oil to the pan. Add minced garlic and ginger, stirring for about 30 seconds until fragrant.
Toss in the broccoli, carrots, and bell peppers first, as they take longer to cook. Stir-fry for about 3 minutes, then add the zucchini and snow peas. Continue cooking for another 3 minutes. The vegetables should be tender-crisp.
Return the cooked chicken to the pan. Pour the prepared sauce over the chicken and vegetables. Toss everything together and cook for another 2 minutes, allowing the flavors to meld.
Taste for seasoning and adjust with a little extra soy sauce or sesame oil if desired.
Turn off the heat. Garnish with sesame seeds and sliced green onions before serving.
Serve immediately, and enjoy your low-carb stir-fried vegetables and chicken!
Nutrition Facts
Calories |
1451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4504 mg | 196% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 33.9 g | ||
| Protein | 159.1 g | 318% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 361 mg | 28% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3102 mg | 66% | |
*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.
