Low Carb Classic Stir-Fried Chicken
Savor the bold flavors and wholesome goodness of this Low Carb Classic Stir-Fried Chicken recipe—a quick, satisfying dish that's perfect for busy weeknights or meal prep. Tender strips of marinated chicken breast are stir-fried to perfection alongside a vibrant medley of red bell peppers, broccoli, mushrooms, and green onions, all infused with the savory notes of garlic, fresh ginger, and soy sauce. A dash of red pepper flakes adds just the right amount of heat, while sesame and olive oil create a rich, aromatic base. Ready in just 30 minutes and packed with protein and nutrient-dense vegetables, this low-carb stir-fry is a guilt-free twist on a traditional favorite. Serve it as a standalone dish or pair it with cauliflower rice for a complete and satisfying meal.
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Ingredients
- 500 grams boneless, skinless chicken breast
- 60 milliliters soy sauce
- 15 milliliters sesame oil
- 3 cloves garlic
- 10 grams fresh ginger
- 1 medium red bell pepper
- 200 grams broccoli
- 150 grams mushrooms
- 2 stalks green onions
- 30 milliliters olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
Directions
Step 1
Slice the chicken breast into thin strips approximately 1/4 inch thick. Set aside.
Step 2
In a small bowl, combine soy sauce, sesame oil, minced garlic, and grated ginger to make the marinade.
Step 3
Add the chicken strips to the marinade, coating them evenly, and let them sit for at least 10 minutes.
Step 4
While the chicken is marinating, prepare the vegetables: thinly slice the red bell pepper, cut broccoli into small florets, slice mushrooms, and chop green onions.
Step 5
Heat olive oil in a large wok or skillet over medium-high heat.
Step 6
Add the marinated chicken to the wok, including the marinade. Stir-fry for about 5 minutes or until the chicken is cooked through and no longer pink.
Step 7
Remove the chicken from the wok and set it aside.
Step 8
In the same wok, add the red bell pepper, broccoli, mushrooms, and half of the green onions. Stir-fry for about 4-5 minutes or until the vegetables are tender-crisp.
Step 9
Return the chicken to the wok and mix everything thoroughly. Sprinkle in the red pepper flakes and black pepper, and stir-fry for an additional 2 minutes to combine flavors.
Step 10
Remove from heat and garnish with the remaining green onions. Serve immediately.
Nutrition Facts
| Serving size | (1130.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1511.2 |
| Total Fat 68.7g | 0% |
| Saturated Fat 12.6g | 0% |
| Polyunsaturated Fat 11.2g | |
| Cholesterol 425mg | 0% |
| Sodium 3258.4mg | 0% |
| Total Carbohydrate 40.5g | 0% |
| Dietary Fiber 12.2g | 0% |
| Total Sugars 12.2g | |
| Protein 174.7g | 0% |
| Vitamin D 25IU | 0% |
| Calcium 240.4mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 3299.1mg | 0% |
Source of Calories