Low Carb Stir Fry Chicken

Elevate your weeknight dinners with this vibrant and nutritious Low Carb Stir Fry Chicken recipe! Packed with tender slices of chicken breast, crisp broccoli florets, and colorful veggies like red bell pepper and zucchini, this dish is a wholesome, flavor-packed option for your low-carb lifestyle. Infused with the aromatic blend of garlic, fresh ginger, and a savory, slightly tangy sauce made with low-sodium soy sauce (or gluten-free coconut aminos), rice vinegar, and a hint of sesame oil, this stir fry hits all the right notes. Ready in just 30 minutes, it’s the perfect one-pan meal that’s light yet immensely satisfying. Serve it on its own or with fluffy cauliflower rice for a complete guilt-free dinner. Whether you're meal prepping or cooking for the family, this quick, veggie-loaded stir fry is sure to become a favorite!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 200 grams Broccoli florets
• 1 medium Red bell pepper
• 1 medium Zucchini
• 1 small Onion
• 3 units Garlic cloves
• 2 tablespoons Coconut oil
• 3 tablespoons Soy sauce (low sodium or coconut aminos for gluten-free)
• 2 tablespoons Chicken broth (unsalted)
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 1 tablespoon Fresh ginger
• 0.25 teaspoon Crushed red pepper flakes (optional)
• 1 teaspoon Sesame seeds (optional, for garnish)
• 1 stalk Green onion (optional, for garnish)

Directions

Step 1

Slice the chicken breast into thin strips, about 1/4 inch thick. Set aside.

Step 2

Prepare the vegetables: chop the broccoli into bite-sized florets, slice the red bell pepper and zucchini into thin strips, finely dice the onion, mince the garlic cloves, and grate the ginger.

Step 3

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

Step 4

Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook for 4-5 minutes, stirring occasionally, until they are browned and cooked through. Remove the chicken from the skillet and set aside.

Step 5

Add the remaining 1 tablespoon of coconut oil to the same skillet. Add the onion, garlic, and ginger, and sauté for 1 minute until fragrant.

Step 6

Add the broccoli, red bell pepper, and zucchini to the skillet. Stir fry for 4-5 minutes until the vegetables are tender but still crisp.

Step 7

Return the cooked chicken to the skillet and pour the sauce over the mixture. Stir well to coat the chicken and vegetables with the sauce. Cook for an additional 2-3 minutes, allowing the flavors to combine.

Step 8

Remove the skillet from heat. Taste and adjust seasoning if necessary (e.g., add a little more soy sauce or vinegar).

Step 9

Garnish with sesame seeds and chopped green onion, if desired, before serving.

Step 10

Serve hot and enjoy! Pair with cauliflower rice or serve on its own for a fully low-carb meal.

Nutrition Facts

Serving size	(1290.6g)

Amount per serving	% Daily Value*
Calories	1371.3

Total Fat 62.5g	0%
Saturated Fat 29.9g	0%
Polyunsaturated Fat 8.9g
Cholesterol 430mg	0%
Sodium 5085.5mg	0%
Total Carbohydrate 51.9g	0%
Dietary Fiber 12.0g	0%
Total Sugars 25.9g
Protein 156.5g	0%

Vitamin D 0IU	0%
Calcium 277.5mg	0%
Iron 6.6mg	0%
Potassium 2549.7mg	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: 44.8%

Carbs: 14.9%