Sugar-Free Spicy Chicken Stir-Fry
Elevate your weeknight meals with this flavorful and guilt-free Sugar-Free Spicy Chicken Stir-Fry. Packed with tender chicken breast, vibrant vegetables like red bell peppers, broccoli, carrots, and zucchini, this healthy stir-fry is brought to life with a zesty, sugar-free sauce made with low-sodium soy sauce, rice vinegar, and chili garlic sauce. Perfect for those watching their sugar intake or seeking a low-carb meal option, this dish is ready in just 30 minutes and can be served on its own or over cauliflower rice for a nutritious twist. Garnished with fresh green onions and nutty sesame seeds, this spicy chicken stir-fry is brimming with bold flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 1 tablespoon Sesame oil
- 3 cloves Garlic
- 1 tablespoon Ginger
- 1 medium Red bell pepper
- 2 cups Broccoli
- 1 large Carrots
- 1 medium Zucchini
- 3 tablespoons Soy sauce (low-sodium, sugar-free)
- 1 tablespoon Rice vinegar
- 2 teaspoons Chili garlic sauce (sugar-free)
- 0.5 teaspoon Red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Green onions
- 1 teaspoon Sesame seeds
Instructions
Cut the chicken breast into bite-sized pieces.
Mince the garlic and ginger, and set them aside.
Slice the red bell pepper, julienne the carrots, and cut the zucchini into half-moons. Chop the broccoli into small florets.
Heat a large non-stick skillet or wok over medium heat and add the sesame oil.
Once the oil is hot, add the chicken pieces and season with salt and black pepper. Cook for 5-7 minutes until the chicken is fully cooked and slightly golden. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and ginger. Cook for 30 seconds until fragrant.
Add the bell pepper, broccoli, carrots, and zucchini to the skillet. Stir-fry the vegetables for 4-5 minutes until they are tender but still crisp.
In a small bowl, mix together the soy sauce, rice vinegar, chili garlic sauce, and red pepper flakes.
Return the cooked chicken to the skillet and pour the sauce over the chicken and vegetables. Stir everything together to coat evenly, cooking for an additional 2-3 minutes.
Taste and adjust seasoning if needed.
Garnish with chopped green onions and sesame seeds before serving.
Serve immediately on its own or over cauliflower rice or zucchini noodles for a low-carb option.
Nutrition Facts
Calories |
1192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 6863 mg | 298% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 26.7 g | ||
| Protein | 157.5 g | 315% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3658 mg | 78% | |
*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.
