Keto Chicken and Vegetable Stir-Fry

Savor the perfect balance of bold flavors and healthy eating with this Keto Chicken and Vegetable Stir-Fry, a quick and easy one-pan wonder that's ready in just 30 minutes! Tender strips of seasoned chicken breast are stir-fried to golden perfection and paired with vibrant, crisp-tender broccoli, red bell peppers, and zucchini. Infused with the aromatic punch of garlic and ginger, this low-carb recipe is brought to life with a savory sauce of soy sauce (or tamari), rice wine vinegar, and sesame oil. Topped with a sprinkle of green onions and sesame seeds for added texture and flavor, this dish is not only keto-friendly but also loaded with nutrients and irresistibly delicious. Perfect for weeknight dinners or meal prep, this gluten-free stir-fry is a satisfying way to keep your low-carb lifestyle on track without compromising on taste.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breast
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 2 tablespoons Coconut oil
• 2 cups Broccoli florets
• 1 large Red bell pepper
• 1 medium Zucchini
• 3 cloves Garlic
• 1 inch piece Ginger
• 3 tablespoons Soy sauce or tamari
• 1 tablespoon Rice wine vinegar
• 1 teaspoon Sesame oil
• 2 stalks Green onions
• 1 tablespoon Sesame seeds

Directions

Step 1

Slice the chicken breast into thin strips about 1/4-inch thick and season them with salt and black pepper.

Step 2

Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.

Step 3

Add the chicken strips to the skillet in a single layer. Stir-fry them for about 4-5 minutes or until they are cooked through. Remove the chicken from the skillet and set it aside.

Step 4

While the chicken is cooking, prepare the vegetables. Cut the broccoli into bite-sized florets if not pre-cut, slice the red bell pepper into thin strips, and slice the zucchini into half-moons.

Step 5

Mince the garlic and finely grate the ginger.

Step 6

Add the remaining 1 tablespoon of coconut oil to the same skillet. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.

Step 7

Add the broccoli, bell pepper, and zucchini to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.

Step 8

Return the cooked chicken to the pan with the vegetables.

Step 9

In a small bowl, mix together the soy sauce (or tamari), rice wine vinegar, and sesame oil. Pour this sauce over the chicken and vegetables in the skillet.

Step 10

Stir everything well to ensure the sauce evenly coats all the ingredients. Cook for another 1-2 minutes to heat through.

Step 11

Remove the skillet from heat and slice the green onions. Sprinkle the stir-fry with sliced green onions and sesame seeds.

Step 12

Serve hot and enjoy your flavorful keto chicken and vegetable stir-fry.

Nutrition Facts

Serving size	(1155.2g)

Amount per serving	% Daily Value*
Calories	1396.3

Total Fat 64.3g	0%
Saturated Fat 30.6g	0%
Polyunsaturated Fat 8.5g
Cholesterol 385.6mg	0%
Sodium 6449.3mg	0%
Total Carbohydrate 43.4g	0%
Dietary Fiber 11.4g	0%
Total Sugars 22.1g
Protein 159.6g	0%

Vitamin D 22.7IU	0%
Calcium 221.2mg	0%
Iron 8.8mg	0%
Potassium 2408.8mg	0%

*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.

Source of Calories

Fat: 41.6%

Protein: 45.9%

Carbs: 12.5%