Chicken Stir-Fry with Vegetables – Quick Low-Carb Dinner

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snap peas, trimmed
• 3 tablespoons coconut oil or avocado oil, divided
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons coconut aminos or low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• Salt and pepper to taste

Instructions:

1. Cut chicken into uniform bite-sized pieces and season with salt and pepper. Pat dry with paper towels.
2. In a small bowl, whisk together coconut aminos, rice vinegar, sesame oil, and red pepper flakes. Set aside.
3. Heat a large wok or skillet over high heat. Add 2 tablespoons of coconut oil and swirl to coat.
4. Add chicken pieces in a single layer. Let cook undisturbed for 2 minutes to develop a golden crust.
5. Stir-fry chicken for another 3-4 minutes until cooked through. Remove chicken to a plate and set aside.
6. Add remaining tablespoon of oil to the same wok. Add broccoli and stir-fry for 2 minutes.
7. Add bell peppers and snap peas. Continue stir-frying for 2-3 minutes until vegetables are tender-crisp.
8. Add minced garlic and ginger. Stir constantly for 30 seconds until fragrant.
9. Return chicken to the wok. Pour sauce over everything and toss to coat evenly. Cook for 1 minute.
10. Remove from heat and garnish with green onions and sesame seeds. Serve immediately while hot.

Nutrition (per serving):

Calories: 310 | Protein: 38g | Carbs: 12g | Fiber: 4g | Fat: 13g

Why This Recipe Works

Stir-fry is the ultimate quick dinner because everything cooks in one pan in under 15 minutes. The key is high heat and quick cooking, which sears the chicken and keeps vegetables crisp-tender. Using coconut aminos instead of soy sauce keeps sodium lower and adds a slightly sweet flavor. The variety of colorful vegetables provides different textures and nutrients. With 38 grams of protein and only 12 grams of carbs, this meal fits perfectly into low-carb and keto lifestyles.

Health Benefits

• High Protein, Low Carb: This meal delivers substantial protein for muscle maintenance while keeping carbohydrates minimal for blood sugar control.
• Rainbow of Nutrients: Different colored vegetables provide various antioxidants, vitamins, and minerals that support overall health.
• Anti-Inflammatory Ingredients: Garlic and ginger contain compounds that reduce inflammation and support immune function.
• Vitamin C Boost: Bell peppers and broccoli provide abundant vitamin C, which supports immune health and collagen production.

Chef’s Tips for Perfect Results

• High Heat is Essential: Stir-fry requires very high heat. Make sure your wok or pan is smoking hot before adding ingredients.
• Don’t Overcrowd: Cook chicken in batches if needed. Overcrowding creates steam instead of the crispy sear you want.
• Prep Everything First: Have all ingredients cut and ready before you start cooking. Stir-fry moves fast once you begin.
• Keep Vegetables Crisp: Don’t overcook the vegetables. They should be tender-crisp with bright colors, not soft and dull.

Frequently Asked Questions

Can I use different vegetables?

Absolutely! Try mushrooms, carrots, zucchini, or bok choy. Choose vegetables with similar cooking times for best results.

What if I don’t have a wok?

A large skillet works great. Use the largest one you have to give ingredients room to sear rather than steam.

Can I meal prep this?

Yes! Store in containers for up to 4 days. Reheat in a hot skillet for best texture, or microwave for convenience.

Final Thoughts

This chicken stir-fry proves that healthy low-carb eating doesn’t have to be boring or time-consuming. It’s loaded with vegetables, packed with protein, and bursting with flavor. Once you master the technique, you can customize it endlessly with your favorite vegetables and proteins.