Low Carb Stir-Fried Chicken with Vegetables
Elevate your weeknight dinners with this flavorful and nutritious Low Carb Stir-Fried Chicken with Vegetables recipe! Packed with tender chicken strips, crisp broccoli, sweet bell peppers, zucchini, and carrots, this dish is a vibrant medley of wholesome ingredients. The savory sauce, made with low-sodium soy sauce, sesame oil, and aromatic ginger and garlic, infuses every bite with bold Asian-inspired flavors. Perfect for a quick and balanced meal, this stir-fry is gluten-free and keto-friendly, with an optional thickening agent for extra sauce richness. Ready in just 30 minutes, it’s an ideal no-fuss dinner that can be enjoyed on its own or served with cauliflower rice for an added low-carb touch. Enjoy a healthy, protein-packed dish that doesn’t skimp on taste!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons soy sauce (low sodium, gluten-free if needed)
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half moons
- 1 cup carrots, julienned
- 2 green onions, sliced
- 2 tablespoons olive oil
- 1 cup chicken broth (unsalted)
- 0.25 teaspoons xanthan gum (optional, for thickening)
- to taste salt and black pepper
Instructions
Slice the chicken breasts into thin strips and season lightly with salt and black pepper.
In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1/4 teaspoon xanthan gum (if using) to make the sauce. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and stir-fry for 5-7 minutes, or until fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil along with the minced garlic and ginger. Stir-fry for 30 seconds until fragrant.
Add the broccoli florets, sliced red bell pepper, zucchini, and carrots to the skillet. Stir-fry for 5-6 minutes, or until the vegetables are tender-crisp.
Return the cooked chicken to the skillet and pour in the prepared sauce along with 1 cup of chicken broth. Stir everything together to coat evenly.
Cook for an additional 2-3 minutes, allowing the sauce to heat through and slightly thicken.
Sprinkle the stir-fry with sliced green onions before serving.
Serve warm as-is for a low-carb meal, or pair with cauliflower rice if desired.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 604 mg | 26% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.0 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 622 mg | 13% | |
*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.
