Low Carb Stir-Fried Chicken with Bell Peppers

Transform your weeknight meals with this quick and flavorful Low Carb Stir-Fried Chicken with Bell Peppers! Bursting with vibrant colors and packed with protein and fresh vegetables, this stir-fry is a wholesome and delicious option for those following a low-carb or keto lifestyle. Juicy strips of chicken breast are perfectly seasoned and stir-fried to golden perfection, then paired with crisp tri-colored bell peppers, zucchini, and a fragrant garlic-ginger blend. A splash of low-sodium soy sauce and sesame oil brings everything together with savory, umami-rich flavor, while optional red chili flakes add a hint of heat. Ready in just 30 minutes, this one-pan dish is perfect for busy nights and can be enjoyed on its own or served over cauliflower rice for a complete, guilt-free meal. Healthy, easy, and bursting with flavor—this recipe is sure to be a new family favorite!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 grams chicken breast
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1 medium green bell pepper
• 1 medium zucchini
• 3 tablespoons soy sauce (low-sodium)
• 1 tablespoon sesame oil
• 3 cloves fresh garlic
• 1 teaspoon fresh ginger
• 2 tablespoons olive oil
• 0.5 teaspoon red chili flakes (optional)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 stalks green onions (for garnish)

Directions

Step 1

Cut the chicken breast into thin strips and lightly season with salt and black pepper. Set aside.

Step 2

Slice the red, yellow, and green bell peppers into thin strips. Cut the zucchini into half-moons. Mince the garlic cloves and grate the fresh ginger.

Step 3

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

Step 4

Add the chicken strips to the hot skillet and stir-fry for 5-6 minutes, or until fully cooked and slightly golden. Remove the chicken from the skillet and set it aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic, grated ginger, and red chili flakes (if using). Stir-fry for 30 seconds until fragrant.

Step 6

Add the sliced bell peppers and zucchini to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are slightly tender but still crisp.

Step 7

Return the cooked chicken to the skillet with the vegetables. Pour in the low-sodium soy sauce and sesame oil, tossing everything together to coat evenly.

Step 8

Stir-fry for an additional 2-3 minutes, allowing the flavors to meld together.

Step 9

Taste and adjust the seasoning with additional soy sauce if needed.

Step 10

Remove from heat and garnish with chopped green onions before serving.

Step 11

Serve hot and enjoy this delicious low-carb dish on its own or over cauliflower rice for an extra hearty meal.

Nutrition Facts

Serving size	(1296.9g)

Amount per serving	% Daily Value*
Calories	1345.6

Total Fat 61.8g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 11.2g
Cholesterol 430mg	0%
Sodium 6203.7mg	0%
Total Carbohydrate 50.8g	0%
Dietary Fiber 10.2g	0%
Total Sugars 22.9g
Protein 150.9g	0%

Vitamin D 0IU	0%
Calcium 169.1mg	0%
Iron 6.0mg	0%
Potassium 3240.6mg	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: 40.8%

Protein: 44.3%

Carbs: 14.9%