Low Carb Thai Chicken Stir Fry
Bursting with bold, aromatic flavors, this Low Carb Thai Chicken Stir Fry is a quick and healthy dinner option ideal for weeknights. Succulent pieces of stir-fried chicken are paired with crispy vegetables like broccoli florets, bell peppers, and zucchini noodles for a vibrant, low-carb base. The dish is elevated with a savory, tangy sauce made from coconut aminos, fish sauce, lime juice, and a hint of sweetness from low-carb sweetener, creating a delightful balance of flavors. Finished with fresh cilantro, green onions, and optional crushed peanuts or cashews for added crunch, this gluten-free, keto-friendly meal is ready in just 30 minutes. Perfect for anyone craving a lighter take on classic Thai cuisine without sacrificing taste or satisfaction!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tbsp coconut oil
- 3 cups zucchini (spiralized or julienned)
- 1 medium red bell pepper
- 2 cups broccoli florets
- 3 cloves garlic
- 1 tsp ginger (grated)
- 3 tbsp unsweetened coconut aminos
- 1 tsp fish sauce (optional, to taste)
- 2 tbsp lime juice
- 1 tsp low-carb sweetener (like erythritol or monk fruit)
- 0.5 tsp crushed red pepper flakes
- 3 stalks green onions (finely sliced)
- 2 tbsp fresh cilantro (chopped, for garnish)
- 2 tbsp peanuts or cashews (optional, for garnish)
Instructions
Thinly slice the boneless, skinless chicken breasts into bite-sized strips. Set aside.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and stir fry until fully cooked, about 5-7 minutes. Remove the chicken and set aside.
While the chicken cooks, prepare the vegetables. Spiralize or julienne the zucchini into noodle-like shapes. Thinly slice the bell pepper and mince the garlic.
Add the remaining 1 tablespoon of coconut oil to the skillet. Toss in the minced garlic and grated ginger, and sauté for about 30 seconds, or until fragrant.
Add the broccoli florets and sliced red bell pepper to the skillet. Stir fry for 3-4 minutes until the vegetables start to soften but remain crisp.
Return the cooked chicken to the skillet and toss to combine with the vegetables.
In a small bowl, whisk together the coconut aminos, fish sauce (if using), lime juice, low-carb sweetener, and crushed red pepper flakes. Pour this sauce over the chicken and vegetables in the skillet.
Gently fold in the spiralized zucchini noodles and cook for another 2-3 minutes, allowing the zucchini to soften slightly while absorbing the flavors of the sauce.
Taste and adjust seasoning as needed. Transfer the stir fry to serving plates or bowls.
Garnish with sliced green onions, chopped fresh cilantro, and peanuts or cashews (if using). Serve immediately and enjoy!
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1703 mg | 74% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 15.0 g | ||
| Protein | 157.9 g | 316% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 252 mg | 19% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2445 mg | 52% | |
*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.
