Low Carb Chicken and Vegetable Stir-Fry

Delight in the perfect balance of flavor and nutrition with this Low Carb Chicken and Vegetable Stir-Fry, a wholesome one-pan meal packed with fresh ingredients. Tender chicken strips are stir-fried to perfection alongside a vibrant medley of broccoli, red bell pepper, snap peas, and zucchini for a meal that's as colorful as it is delicious. Infused with a savory blend of soy sauce, sesame oil, garlic, and ginger, this stir-fry delivers bold Asian-inspired flavors without the carbs. Finished with a hint of heat from red pepper flakes and a sprinkle of green onions, this quick and easy dish comes together in just 30 minutes—ideal for weeknight dinners. Serve it on its own or over cauliflower rice for a satisfying low-carb option that's primed for healthy eating.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 lb chicken breast
• 2 cups broccoli florets
• 1 medium red bell pepper
• 1 cup snap peas
• 1 medium zucchini
• 3 garlic cloves
• 0.25 cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon olive oil
• 1 teaspoon ginger
• 0.5 teaspoon red pepper flakes
• 2 green onion
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Slice the chicken breast into thin strips and season with salt and black pepper.

Step 2

Cut the broccoli into small florets, slice the red bell pepper and zucchini into thin strips, and trim the ends off the snap peas.

Step 3

Mince the garlic cloves and finely chop the green onions, separating the white and green parts.

Step 4

In a small bowl, whisk together the soy sauce, sesame oil, minced garlic, and ginger. Set aside.

Step 5

Heat the olive oil in a large skillet or wok over medium-high heat.

Step 6

Add the chicken strips to the skillet and cook for 5-7 minutes, until golden brown and cooked through, stirring occasionally. Remove the chicken from the skillet and set aside.

Step 7

In the same skillet, add the broccoli florets and a splash of water. Cover and steam for about 2 minutes until bright green and slightly tender.

Step 8

Add the red bell pepper, snap peas, and zucchini to the skillet. Stir-fry for another 3-4 minutes until the vegetables are just tender but still crisp.

Step 9

Return the cooked chicken to the skillet, add the sauce mixture, and sprinkle in the red pepper flakes and white parts of the green onions.

Step 10

Toss everything together until well coated with the sauce and heated through, about 2 minutes.

Step 11

Remove from heat and garnish with the green parts of the green onions before serving.

Step 12

Serve the stir-fry immediately, enjoying it on its own or over cauliflower rice for a low-carb meal.

Nutrition Facts

Serving size	(1262.3g)

Amount per serving	% Daily Value*
Calories	1308.0

Total Fat 59.7g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 15.5g
Cholesterol 390.1mg	0%
Sodium 6899.5mg	0%
Total Carbohydrate 51.6g	0%
Dietary Fiber 14.3g	0%
Total Sugars 26.8g
Protein 147.6g	0%

Vitamin D 0IU	0%
Calcium 317.2mg	0%
Iron 9.9mg	0%
Potassium 2347.5mg	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: 40.3%

Protein: 44.3%

Carbs: 15.5%