Low Carb Thai Chicken Stir Fry

Packed with vibrant flavors and loaded with nutrient-rich vegetables, this Low Carb Thai Chicken Stir Fry is the perfect quick and healthy dinner for any night of the week. Featuring tender chicken breast stir-fried with broccoli, bell peppers, and zucchini noodles, this dish is tossed in a savory-sweet sauce made with coconut aminos, lime juice, garlic, and a hint of low-carb sweetener. The addition of fresh ginger, cilantro, and a sprinkle of crushed red pepper flakes elevates the dish to authentic Thai-inspired perfection. Ready in just 30 minutes, this gluten-free, keto-friendly recipe offers a wholesome, satisfying meal without sacrificing flavor. Top it off with peanuts or cashews for added crunch, and you’ll have a delicious, restaurant-quality meal that’s as beautiful as it is nutritious.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 tbsp coconut oil
• 3 cups zucchini (spiralized or julienned)
• 1 medium red bell pepper
• 2 cups broccoli florets
• 3 cloves garlic
• 1 tsp ginger (grated)
• 3 tbsp unsweetened coconut aminos
• 1 tsp fish sauce (optional, to taste)
• 2 tbsp lime juice
• 1 tsp low-carb sweetener (like erythritol or monk fruit)
• 0.5 tsp crushed red pepper flakes
• 3 stalks green onions (finely sliced)
• 2 tbsp fresh cilantro (chopped, for garnish)
• 2 tbsp peanuts or cashews (optional, for garnish)

Directions

Step 1

Thinly slice the boneless, skinless chicken breasts into bite-sized strips. Set aside.

Step 2

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

Step 3

Add the chicken strips to the skillet and stir fry until fully cooked, about 5-7 minutes. Remove the chicken and set aside.

Step 4

While the chicken cooks, prepare the vegetables. Spiralize or julienne the zucchini into noodle-like shapes. Thinly slice the bell pepper and mince the garlic.

Step 5

Add the remaining 1 tablespoon of coconut oil to the skillet. Toss in the minced garlic and grated ginger, and sauté for about 30 seconds, or until fragrant.

Step 6

Add the broccoli florets and sliced red bell pepper to the skillet. Stir fry for 3-4 minutes until the vegetables start to soften but remain crisp.

Step 7

Return the cooked chicken to the skillet and toss to combine with the vegetables.

Step 8

In a small bowl, whisk together the coconut aminos, fish sauce (if using), lime juice, low-carb sweetener, and crushed red pepper flakes. Pour this sauce over the chicken and vegetables in the skillet.

Step 9

Gently fold in the spiralized zucchini noodles and cook for another 2-3 minutes, allowing the zucchini to soften slightly while absorbing the flavors of the sauce.

Step 10

Taste and adjust seasoning as needed. Transfer the stir fry to serving plates or bowls.

Step 11

Garnish with sliced green onions, chopped fresh cilantro, and peanuts or cashews (if using). Serve immediately and enjoy!

Nutrition Facts

Serving size	(1227.5g)

Amount per serving	% Daily Value*
Calories	1309.7

Total Fat 53.5g	0%
Saturated Fat 29.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 385.6mg	0%
Sodium 1703.0mg	0%
Total Carbohydrate 51.4g	0%
Dietary Fiber 12.6g	0%
Total Sugars 15.0g
Protein 157.9g	0%

Vitamin D 4.5IU	0%
Calcium 252.3mg	0%
Iron 8.5mg	0%
Potassium 2445.0mg	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: 36.5%

Protein: 47.9%

Carbs: 15.6%