Low Carb Hunan Chicken

Elevate your weeknight dinner with this flavorful and nutritious Low Carb Hunan Chicken recipe! Packed with tender slices of marinated chicken breast, crisp stir-fried vegetables like bell peppers, broccoli, and zucchini, and a bold, savory sauce thickened with xanthan gum, this dish is a guilt-free take on a classic Chinese favorite. Infused with garlic, ginger, and a hint of heat from red pepper flakes, every bite is bursting with vibrant flavors. Ready in just 35 minutes and perfect for a keto or low-carb lifestyle, this one-pan wonder is both satisfying and wholesome. Serve it fresh from the skillet, garnished with scallions for an aromatic finish, and enjoy restaurant-quality Hunan chicken made right at home!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 0.5 teaspoon red pepper flakes
• 2 tablespoons olive oil
• 3 cloves garlic
• 1 tablespoon ginger
• 1 bell pepper
• 2 cups broccoli florets
• 1 zucchini
• 0.5 cup low sodium chicken broth
• 0.5 teaspoon xanthan gum
• 2 scallions

Directions

Step 1

Slice the chicken breasts thinly against the grain into small, bite-sized pieces.

Step 2

In a bowl, combine soy sauce, rice vinegar, sesame oil, and red pepper flakes. Add the chicken slices, tossing to coat. Set aside to marinate for at least 10 minutes.

Step 3

While the chicken is marinating, mince the garlic cloves and ginger, and slice the bell pepper and zucchini into thin strips.

Step 4

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces to the pan in a single layer. Cook for about 5-7 minutes until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.

Step 6

Add the sliced bell pepper, broccoli florets, and zucchini to the skillet. Stir-fry the vegetables for about 3-4 minutes, until they are tender yet still crisp.

Step 7

Return the cooked chicken to the skillet with the vegetables. Pour in the chicken broth, and sprinkle with xanthan gum. Stir well to combine and allow the sauce to thicken, cooking for another 2-3 minutes.

Step 8

Slice the scallions thinly and sprinkle over the chicken and vegetables. Serve hot and enjoy!

Nutrition Facts

Serving size	(1223.9g)

Amount per serving	% Daily Value*
Calories	1440.1

Total Fat 73.5g	0%
Saturated Fat 13.1g	0%
Polyunsaturated Fat 14.6g
Cholesterol 385.6mg	0%
Sodium 2885.8mg	0%
Total Carbohydrate 38.2g	0%
Dietary Fiber 11.2g	0%
Total Sugars 19.5g
Protein 154.9g	0%

Vitamin D 22.7IU	0%
Calcium 234.7mg	0%
Iron 8.2mg	0%
Potassium 2164.0mg	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: 46.1%

Protein: 43.2%

Carbs: 10.7%