Low Carb Stir-Fried Vegetables with Meat
Get ready to savor a wholesome, flavor-packed dish with this Low Carb Stir-Fried Vegetables with Meat recipe—perfect for quick weeknight dinners or those craving a healthy, nutrient-rich meal! Featuring tender slices of chicken breast and vibrant veggies like broccoli, zucchini, bell peppers, and mushrooms, this recipe keeps things light yet satisfying. Infused with aromatic garlic, ginger, sesame oil, and a splash of low-sodium soy sauce, each bite bursts with savory goodness. With just 15 minutes of prep and 15 minutes of cooking time, this stir-fry is a deliciously fast, one-pan wonder that’s keto-friendly, gluten-free, and loaded with protein and fiber. Garnish with green onions and sesame seeds for an elegant touch, and enjoy a dish that’s as nourishing as it is flavorful!
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Recipe Information
Ingredients
- 300 grams chicken breast, thinly sliced
- 150 grams broccoli florets
- 100 grams zucchini, sliced into half-moons
- 1 medium bell pepper, sliced
- 80 grams mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 3 tablespoons soy sauce (low sodium)
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 0.5 teaspoons red pepper flakes
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 2 stalks green onions, chopped (optional for garnish)
- 1 teaspoon sesame seeds (optional for garnish)
Instructions
Prepare all ingredients by slicing the chicken breast thinly and cutting the vegetables as directed.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook for 5-6 minutes, stirring occasionally, until fully cooked and lightly browned. Remove the chicken from the pan and set it aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Add the minced garlic, grated ginger, and red pepper flakes. Stir-fry for 30 seconds until fragrant.
Add the broccoli florets, zucchini, bell pepper, and mushrooms to the pan. Stir-fry for 5 minutes, or until the vegetables are tender-crisp.
Return the cooked chicken to the pan. Add the soy sauce, sesame oil, salt, and black pepper. Stir well to coat the meat and vegetables evenly in the sauce. Cook for another 2 minutes to heat everything through.
Remove from heat and transfer the stir-fry to a serving plate. Garnish with chopped green onions and sesame seeds, if desired.
Serve hot and enjoy your low-carb stir-fried vegetables with meat!
Nutrition Facts
Calories |
1069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 2380 mg | 103% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 13.3 g | ||
| Protein | 108.7 g | 217% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 211 mg | 16% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2098 mg | 45% | |
*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.
