This recipe offers a nutritious and flavorful twist on traditional stir-fries, with a focus on low-carb ingredients to support a healthy diet. The combination of chicken, vegetables, and healthy oils provides a balanced mix of protein, fiber, and vitamins. By choosing low-carb alternatives, individuals can enjoy the benefits of a stir-fry while maintaining their dietary goals.
📊 Nutritional Information (per serving)
Protein: 37g
Carbs: 10g
Fats: 14g
Fiber: 5g
🥘 Ingredients
- 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons coconut oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 large bell peppers (any color), sliced
- 2 large zucchinis, sliced
- 2 cups mixed mushrooms (button, cremini, shiitake)
- 2 teaspoons grated fresh ginger
- 1 teaspoon soy sauce (low-sodium)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro (optional)
👨🍳 Instructions
- Heat the coconut oil in a large skillet or wok over medium-high heat.
- Add the chicken to the skillet and cook until browned, about 5-6 minutes. Remove from the skillet and set aside.
- Add the sliced onion to the skillet and cook until translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional minute, until fragrant.
- Add the sliced bell peppers and zucchinis to the skillet, cooking for 4-5 minutes, until they start to soften.
- Add the mixed mushrooms to the skillet and cook until they release their moisture and start to brown, about 4-5 minutes.
- Add the grated ginger, soy sauce, salt, and pepper to the skillet, stirring to combine.
- Return the cooked chicken to the skillet and stir to combine with the vegetables and sauce.
- Cook for an additional 2-3 minutes, until the chicken is coated in the sauce and the vegetables are tender.
- Garnish with chopped cilantro, if desired, and serve hot.
💪 Health Benefits
- High in protein to support muscle growth and repair
- Low in carbohydrates to support low-carb diets
- Rich in fiber to support healthy digestion
- Good source of vitamins and minerals from the variety of vegetables
- Supports healthy weight management due to balanced macronutrient profile
💡 Chef’s Tips
- To reduce the carb content even further, use low-carb vegetables like broccoli, cauliflower, or spinach instead of bell peppers and zucchinis.
- For added flavor, marinate the chicken in a mixture of soy sauce, ginger, and garlic before cooking.
- To make the dish more substantial, serve with a side of cauliflower rice or a low-carb salad.
📦 Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until hot and steaming. Freeze for up to 2 months for longer storage.
Quick Info
Total Time
35 min
Servings
4