Low Carb Stir Fry
Savor the vibrant flavors and wholesome goodness of this Low Carb Stir Fry, a perfect quick and healthy dinner option packed with fresh vegetables and lean protein. This recipe combines tender bites of seasoned chicken breast—or tofu for a vegetarian twist—with crisp zucchini, bell peppers, broccoli, and mushrooms, all stir-fried to perfection in a fragrant garlic-ginger soy sauce. A touch of sesame oil adds a nutty depth, while optional red pepper flakes provide a hint of heat. Ready in just 30 minutes, this one-pan dish is a low-carb dream that's gluten-free, customizable, and ideal for busy weeknights. Garnished with sesame seeds and green onions, it’s not only flavorful but stunningly colorful—a must-try for anyone seeking a nutritious and satisfying meal!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breast (or tofu for a vegetarian option)
- 2 medium Zucchini
- 2 medium Bell peppers (any color)
- 2 cups Broccoli florets
- 1 cup Mushrooms
- 3 cloves Garlic
- 1 tbsp Ginger (grated)
- 0.25 cup Soy sauce (low sodium)
- 2 tbsp Sesame oil
- 1 tbsp Olive oil (or avocado oil)
- 0.25 tsp Red pepper flakes (optional)
- 0.25 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Sesame seeds (for garnish)
- 2 tbsp Chopped green onions (for garnish)
Instructions
Cut the chicken breast (or tofu) into bite-sized pieces and season with salt and black pepper. Set aside.
Slice the zucchini and bell peppers into thin strips. Chop the broccoli florets into bite-sized pieces and slice the mushrooms. Mince the garlic and grate the ginger.
In a small bowl, stir together the soy sauce, sesame oil, and red pepper flakes (if using). Set aside.
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the chicken (or tofu) to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through (or the tofu is golden on all sides). Remove from the skillet and set aside.
In the same skillet, add the garlic and ginger. Cook for 30 seconds until fragrant.
Add the broccoli florets to the skillet and stir-fry for 2-3 minutes. Next, add the zucchini, bell peppers, and mushrooms. Continue stir-frying for another 3-4 minutes until the vegetables are tender but still crisp.
Return the cooked chicken (or tofu) to the skillet with the vegetables.
Pour the soy sauce mixture over the chicken and vegetables. Toss well to coat everything evenly. Cook for another 2 minutes, allowing the flavors to meld together.
Remove the skillet from the heat. Sprinkle sesame seeds and chopped green onions on top for garnish.
Serve immediately and enjoy your low-carb stir fry!
Nutrition Facts
Calories |
361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 776 mg | 34% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.7 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 839 mg | 18% | |
*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.
