Why You’ll Love This Recipe
This low carb meal is not just easy to prepare, but it’s also delicious and satisfying. It keeps you full and helps you stay on track with your weight loss goals. Plus, you can whip it up in no time, making it perfect for busy days.
How to make Low Carb Chicken Stir-Fry
Ingredients:
- 2 boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 cloves garlic, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Optional: sesame seeds for garnish
Directions:
- Heat olive oil in a large skillet over medium heat.
- Add the diced chicken and cook until no longer pink, about 5-7 minutes. Season with salt and pepper.
- Stir in the minced garlic and grated ginger, cooking for an additional minute.
- Add the bell peppers, broccoli, and snap peas. Stir-fry for about 5-7 minutes, or until the vegetables are tender but still crisp.
- Pour in the soy sauce and mix everything well. Cook for another 2 minutes, letting the flavors blend.
- Serve hot, garnished with sesame seeds if desired.
Tips to make Low Carb Chicken Stir-Fry
- For even quicker prep, use pre-cut veggies or frozen stir-fry mix.
- Don’t overcrowd the skillet; cook in batches if needed to ensure even cooking.
- Feel free to add more low carb vegetables like zucchini or cauliflower.
How to serve Low Carb Chicken Stir-Fry
Serve this dish hot, either on its own or over a bed of cauliflower rice for an extra satisfying meal. A side of green salad can also pair nicely.
How to store Low Carb Chicken Stir-Fry
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Just reheat before serving.
Variation
If you want to switch things up, try adding shrimp or tofu instead of chicken. You can also experiment with different vegetables according to what’s in season or your personal preference.
FAQs About Low Carb Chicken Stir-Fry
1. Can I use a different protein?
Yes, you can substitute chicken with shrimp, beef, or tofu. Just adjust the cooking time accordingly.
2. Is this recipe suitable for meal prep?
Absolutely! It stores well in the fridge and reheats nicely, making it a great choice for meal prep.
3. Can I make this dish spicy?
You can add red pepper flakes or a splash of sriracha to give it a kick!
4. What other vegetables work well in this recipe?
You can use bok choy, zucchini, carrots, or any other low carb veggies you enjoy. Just make sure to cut them into similar sizes for even cooking.
Low Carb Chicken Stir-Fry
A quick and easy low carb chicken stir-fry that’s delicious and perfect for weight loss goals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: Low Carb
Ingredients
- 2 boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 cloves garlic, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Optional: sesame seeds for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced chicken and cook until no longer pink, about 5-7 minutes. Season with salt and pepper.
- Stir in the minced garlic and grated ginger, cooking for an additional minute.
- Add the bell peppers, broccoli, and snap peas. Stir-fry for about 5-7 minutes, or until the vegetables are tender but still crisp.
- Pour in the soy sauce and mix everything well. Cook for another 2 minutes, letting the flavors blend.
- Serve hot, garnished with sesame seeds if desired.
Notes
For quicker prep, use pre-cut veggies or frozen stir-fry mix. Store leftovers in an airtight container in the refrigerator for up to 3 days.
