Low Carb Stir Fry Chicken
Whip up a delicious and healthy meal with this Low Carb Stir Fry Chicken recipe—perfect for weeknight dinners or meal prep. Packed with tender chicken breast strips, vibrant broccoli, zucchini, and red bell peppers, this flavorful dish is stir-fried to crisp-tender perfection in a savory sauce made with low-sodium soy sauce (or gluten-free coconut aminos), sesame oil, and freshly grated ginger. The addition of crushed red pepper flakes brings a subtle heat, while optional garnishes like sesame seeds and green onions add a fresh and nutty finish. Ready in just 30 minutes, this quick and easy stir fry is a nutrient-rich, high-protein option that pairs brilliantly with cauliflower rice for a balanced, low-carb meal.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 200 grams Broccoli florets
- 1 medium Red bell pepper
- 1 medium Zucchini
- 1 small Onion
- 3 units Garlic cloves
- 2 tablespoons Coconut oil
- 3 tablespoons Soy sauce (low sodium or coconut aminos for gluten-free)
- 2 tablespoons Chicken broth (unsalted)
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 tablespoon Fresh ginger
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 1 teaspoon Sesame seeds (optional, for garnish)
- 1 stalk Green onion (optional, for garnish)
Instructions
Slice the chicken breast into thin strips, about 1/4 inch thick. Set aside.
Prepare the vegetables: chop the broccoli into bite-sized florets, slice the red bell pepper and zucchini into thin strips, finely dice the onion, mince the garlic cloves, and grate the ginger.
In a small bowl, whisk together the soy sauce (or coconut aminos), chicken broth, rice vinegar, sesame oil, and red pepper flakes (if using). Set the sauce aside.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook for 4-5 minutes, stirring occasionally, until they are browned and cooked through. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of coconut oil to the same skillet. Add the onion, garlic, and ginger, and sauté for 1 minute until fragrant.
Add the broccoli, red bell pepper, and zucchini to the skillet. Stir fry for 4-5 minutes until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet and pour the sauce over the mixture. Stir well to coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes, allowing the flavors to combine.
Remove the skillet from heat. Taste and adjust seasoning if necessary (e.g., add a little more soy sauce or vinegar).
Garnish with sesame seeds and chopped green onion, if desired, before serving.
Serve hot and enjoy! Pair with cauliflower rice or serve on its own for a fully low-carb meal.
Nutrition Facts
Calories |
1371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5086 mg | 221% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 25.9 g | ||
| Protein | 156.5 g | 313% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2550 mg | 54% | |
*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.
