This Low Carb Chicken Stir Fry is a quick and healthy dinner packed with juicy chicken, crisp vegetables, and a flavorful garlic soy sauce. Ready in just 20 minutes, it’s perfect for busy weeknights and fits perfectly into keto, low-carb, and high-protein diets. Serve it on its own or with cauliflower rice for a delicious, guilt-free meal.
Why You’ll Love This Recipe
- Quick & Easy – Ready in about 20 minutes.
- Low Carb & Keto Friendly – Perfect for healthy diets.
- Family-Friendly – Simple flavors everyone loves.
- Customizable – Use your favorite vegetables or proteins.
- Great for Meal Prep – Stores well for lunches and dinners.
Ingredients
For the Stir Fry
- 2 boneless skinless chicken breasts, sliced thin
- 1 tablespoon olive oil
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
For the Sauce
- 3 tablespoons soy sauce (or coconut aminos)
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon low carb sweetener (optional)
- 1 teaspoon cornstarch or xanthan gum (optional thickener)
Optional Toppings
- Sesame seeds
- Green onions
- Red pepper flakes
Step-by-Step Instructions
1. Cook the Chicken
Heat olive oil in a large skillet or wok over medium-high heat. Add sliced chicken and cook for 5–6 minutes, stirring occasionally until lightly browned and cooked through.
2. Add Aromatics
Add minced garlic and ginger to the pan. Cook for 30 seconds until fragrant.
3. Cook the Vegetables
Add broccoli, bell peppers, and zucchini. Stir fry for 4–5 minutes until vegetables are tender but still crisp.
4. Make the Sauce
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and sweetener.
5. Combine Everything
Pour the sauce over the chicken and vegetables. Stir well and cook for 1–2 minutes until everything is coated and heated through.
6. Serve
Garnish with sesame seeds and chopped green onions. Serve immediately.
Equipment
You’ll need:
- Large skillet or wok
- Cutting board
- Sharp knife
- Mixing bowl
- Spatula or wooden spoon
Tips & Variations
Helpful Tips
- Slice the chicken thinly so it cooks faster and stays tender.
- Cook vegetables quickly to keep them crisp and colorful.
Variations
- Swap chicken for shrimp, beef, or tofu.
- Add vegetables like snap peas, mushrooms, or carrots.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a skillet over medium heat or microwave for 1–2 minutes.
Common Mistakes
- Overcrowding the pan (causes steaming instead of stir frying).
- Overcooking vegetables.
Serving Suggestions
This dish is delicious served with:
- Cauliflower rice for a low carb option
- Steamed vegetables
- Asian cucumber salad
- Lettuce wraps
For presentation, serve in a bowl and garnish with sesame seeds and green onions.
Nutrition Facts (Approximate per serving)
- Calories: 280
- Protein: 32g
- Carbohydrates: 8g
- Fat: 12g
- Fiber: 2g
Nutrition values may vary depending on the ingredients used.
Conclusion
This Low Carb Chicken Stir Fry is a quick, healthy, and incredibly flavorful dinner that’s perfect for busy nights. With simple ingredients and bold flavors, it’s a recipe you’ll want to make again and again.
Save this recipe, print it for later, or share it with friends and family.
FAQ
Can I freeze this recipe?
Yes. Let the stir fry cool completely, then store it in a freezer-safe container for up to 2 months.
Can I make this recipe ahead of time?
Absolutely. Cook the stir-fry and store it in the refrigerator for quick meals during the week.
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work great and add extra flavor.
What vegetables work best for stir-fry?
Broccoli, bell peppers, snap peas, mushrooms, zucchini, and carrots are great options.
Is this recipe keto-friendly?
Yes, especially if you use coconut aminos or low carb soy sauce and skip the cornstarch.