Low Carb Stir-Fry Chicken
This Low Carb Stir-Fry Chicken recipe is a quick, wholesome meal that’s perfect for busy weeknights and ideal for those sticking to low-carb diets. Juicy chicken breast is paired with a vibrant medley of broccoli, bell pepper, zucchini, and mushrooms, stir-fried to tender-crisp perfection in a fragrant blend of fresh garlic, ginger, low-sodium soy sauce, and sesame oil. Conveniently prepared in just 30 minutes, this skillet dish boasts bold flavors and plenty of nutritious veggies, making it a delicious and guilt-free option. Customize the spice level with crushed red pepper flakes and serve hot, garnished with green onions for an extra pop of color. Whether you're meal prepping or looking for a healthy dinner idea, this low-carb stir-fry chicken is a fantastic choice!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound chicken breast
- 2 cups broccoli florets
- 1 medium bell pepper (any color)
- 1 medium zucchini
- 1 cup mushrooms
- 3 large garlic cloves
- 2 tablespoons olive oil
- 3 tablespoons soy sauce (low-sodium)
- 1 teaspoon sesame oil
- 1 teaspoon ginger (fresh, grated)
- 2 green onions (optional, for garnish)
- 0.5 teaspoon crushed red pepper flakes (optional for heat)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Slice the chicken breast into thin strips and season with salt and black pepper. Set aside.
Chop the broccoli florets, bell pepper, zucchini, and mushrooms into bite-sized pieces. Mince the garlic cloves and grate the fresh ginger.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook for 5-6 minutes until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the garlic and grated ginger, cooking for about 30 seconds until fragrant.
Add the broccoli, bell pepper, zucchini, and mushrooms to the skillet. Stir-fry the vegetables for 5-7 minutes, until they are tender-crisp.
Return the chicken to the skillet. Drizzle in the low-sodium soy sauce and sesame oil, tossing everything to coat evenly.
If desired, sprinkle crushed red pepper flakes over the stir-fry for a little heat. Cook for an additional 1-2 minutes.
Serve hot, garnished with chopped green onions if desired. Enjoy your healthy, low-carb stir-fry chicken!
Nutrition Facts
Calories |
1362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 6332 mg | 275% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 25.5 g | ||
| Protein | 147.2 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3225 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.
