Low Carb Chicken and Bell Pepper Stir-Fry
Savor the bold flavors and vibrant colors of this Low Carb Chicken and Bell Pepper Stir-Fry, a quick and healthy weeknight dinner that’s as easy as it is satisfying. Delicate strips of juicy chicken breast are stir-fried to golden perfection alongside a trio of crisp red, green, and yellow bell peppers, creating a nutrient-packed dish bursting with flavor. Infused with aromatic garlic, ginger, and a savory soy sauce blend, this recipe offers a perfectly balanced, low-carb option that’s both wholesome and delicious. Ready in just 35 minutes and topped with fresh green onions for a burst of freshness, this stir-fry makes an ideal meal for busy nights. Serve it on its own for a keto-friendly delight or pair it with cauliflower rice for an added low-carb twist!
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Ingredients
- 1 pound chicken breast
- 2 tablespoons olive oil
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow bell pepper
- 3 pieces garlic cloves
- 3 tablespoons soy sauce (low sodium)
- 1 tablespoon rice vinegar
- 1 inch piece ginger root
- 0.25 cup chicken broth
- 1 teaspoon cornstarch
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 pieces green onions
Directions
Step 1
Cut the chicken breast into thin strips and set aside.
Step 2
Slice the red, green, and yellow bell peppers into thin strips, and finely chop the garlic cloves and ginger.
Step 3
In a small bowl, mix the soy sauce, rice vinegar, and chicken broth. Whisk in the cornstarch until fully dissolved.
Step 4
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Step 5
Add the chicken strips to the skillet. Season with salt and black pepper, and stir-fry for about 5-7 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set it aside.
Step 6
In the same skillet, add the remaining tablespoon of olive oil and the chopped garlic and ginger. Stir-fry for about 1 minute until fragrant.
Step 7
Add the sliced bell peppers to the skillet and stir-fry for about 4-5 minutes until they are slightly tender but still crisp.
Step 8
Return the cooked chicken to the skillet, and pour the soy sauce mixture over the chicken and vegetables.
Step 9
Stir continuously for about 2-3 minutes until the sauce thickens and evenly coats the chicken and bell peppers.
Step 10
Slice the green onions and sprinkle them over the stir-fry before serving.
Step 11
Serve the stir-fry hot and enjoy your low-carb meal.
Nutrition Facts
| Serving size | (1120.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1098.2 |
| Total Fat 45.4g | 0% |
| Saturated Fat 8.6g | 0% |
| Polyunsaturated Fat 5.0g | |
| Cholesterol 390.1mg | 0% |
| Sodium 4372.0mg | 0% |
| Total Carbohydrate 38.5g | 0% |
| Dietary Fiber 8.5g | 0% |
| Total Sugars 9.3g | |
| Protein 136.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 143.0mg | 0% |
| Iron 5.4mg | 0% |
| Potassium 2720.7mg | 0% |
Source of Calories