Servings: 5 servings
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
- 1 lb Boneless, skinless chicken breasts sliced into thin strips
- 2 tablespoons Olive oil
- 1 tablespoon Minced garlic
- 1 tablespoon Minced ginger
- 2 cups Mixed vegetables (such as bell peppers, broccoli, and eggplant)
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Erythritol (or another low-carb sweetener)
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add minced garlic, ginger, and sauté for 1-2 minutes until fragrant.
- Add sliced chicken to the skillet and cook until no longer pink, about 5-7 minutes.
- Add mixed vegetables to the skillet and cook for 3-5 minutes until they soften.
- Whisk together soy sauce, sesame oil, erythritol, salt, and pepper in a small bowl.
- Pour the sauce over the chicken and vegetables in the skillet and stir to coat everything evenly.
- Continue cooking for another 1-2 minutes until the sauce thickens and the vegetable tender.
- If desired, serve the low-carb chicken stir fry hot, garnished with chopped green onions or sesame seeds.
Other Low-Carb Chicken Recipes
Nutrition Facts
Calories: 250 kcal
Total Fat: 13g
Total Carbohydrates: 9g
Dietary Fiber: 3g
Sugars: 4g
Protein: 24g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Chicken Stir-Fry with Vegetables
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
