Low-Carb Chicken Stir-Fry with Vegetables Recipe

Jane Estoperez

Servings: 5 servings

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes


  • 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


  1. Heat olive oil in a large skillet or wok over medium-high heat.
  2. Add minced garlic, ginger, and sauté for 1-2 minutes until fragrant.
  3. Add sliced chicken to the skillet and cook until no longer pink, about 5-7 minutes.
  4. Add mixed vegetables to the skillet and cook for 3-5 minutes until they soften.
  5. Whisk together soy sauce, sesame oil, erythritol, salt, and pepper in a small bowl.
  6. Pour the sauce over the chicken and vegetables in the skillet and stir to coat everything evenly.
  7. Continue cooking for another 1-2 minutes until the sauce thickens and the vegetable tender.
  8. If desired, serve the low-carb chicken stir fry hot, garnished with chopped green onions or sesame seeds.

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.

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