Low Carb Stir-Fried Vegetables and Chicken

Elevate your weeknight dinners with this vibrant and nourishing Low Carb Stir-Fried Vegetables and Chicken recipe! Packed with tender strips of seasoned chicken breast and an array of colorful, crisp vegetables like zucchini, broccoli, and snow peas, this dish is a feast for both the eyes and the palate. A savory sauce made with low-sodium soy sauce, sesame oil, and a hint of rice vinegar ties everything together, offering bold umami flavors with a subtle zing. Ready in just 30 minutes, this quick and easy stir-fry is perfect for busy schedules, supporting your low-carb lifestyle without compromising on taste. Garnished with sesame seeds and fresh green onions, it’s a wholesome one-pan meal that’s light, satisfying, and bursting with fresh, wholesome ingredients.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 lb Chicken breast, boneless and skinless
• 1 medium Zucchini
• 2 cups Broccoli florets
• 1 medium Bell pepper (red or yellow)
• 1 cup Carrots (julienned)
• 1 cup Snow peas
• 3 cloves Garlic cloves, minced
• 1 tbsp Ginger, minced
• 3 tbsp Soy sauce (low sodium)
• 1 tbsp Sesame oil
• 2 tbsp Olive oil (or avocado oil for cooking)
• 2 tbsp Chicken broth (unsalted)
• 1 tbsp Rice vinegar
• 0.5 tsp Red pepper flakes (optional)
• 0.25 tsp Salt
• 0.25 tsp Black pepper
• 1 tsp Sesame seeds (optional, for garnish)
• 2 stalks Green onions, sliced (for garnish)

Directions

Step 1

Trim the chicken breast and slice it into thin strips, about 1/4-inch thick. Pat it dry with paper towels.

Step 2

Cut the zucchini into half-moons, slice the bell pepper into thin strips, and prepare the broccoli florets, carrots, and snow peas. Dice the garlic and ginger.

Step 3

In a small bowl, mix the soy sauce, sesame oil, chicken broth, rice vinegar, and red pepper flakes (if using). Set aside.

Step 4

Heat 1 tablespoon of olive oil in a large wok or sauté pan over medium-high heat. Add the chicken strips and season lightly with salt and black pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.

Step 5

Add the remaining tablespoon of olive oil to the pan. Add minced garlic and ginger, stirring for about 30 seconds until fragrant.

Step 6

Toss in the broccoli, carrots, and bell peppers first, as they take longer to cook. Stir-fry for about 3 minutes, then add the zucchini and snow peas. Continue cooking for another 3 minutes. The vegetables should be tender-crisp.

Step 7

Return the cooked chicken to the pan. Pour the prepared sauce over the chicken and vegetables. Toss everything together and cook for another 2 minutes, allowing the flavors to meld.

Step 8

Taste for seasoning and adjust with a little extra soy sauce or sesame oil if desired.

Step 9

Turn off the heat. Garnish with sesame seeds and sliced green onions before serving.

Step 10

Serve immediately, and enjoy your low-carb stir-fried vegetables and chicken!

Nutrition Facts

Serving size	(1402.3g)

Amount per serving	% Daily Value*
Calories	1451.1

Total Fat 60.7g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 6.0g
Cholesterol 385.6mg	0%
Sodium 4503.9mg	0%
Total Carbohydrate 65.7g	0%
Dietary Fiber 17.7g	0%
Total Sugars 33.9g
Protein 159.1g	0%

Vitamin D 59.0IU	0%
Calcium 361.1mg	0%
Iron 11.6mg	0%
Potassium 3102.4mg	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: 37.8%

Protein: 44.0%

Carbs: 18.2%