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Low Carb High Protein Chicken Stir Fry (No Rice, Big Flavor) - Fast, Fresh, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • Chicken: 1.25–1.5 lb boneless skinless chicken breasts (or thighs), thinly sliced
  • Vegetables: 1 red bell pepper, 1 small zucchini, 1 cup broccoli florets, 1/2 red onion, 1 cup snap peas or green beans, 1 cup mushrooms (optional)
  • Aromatics: 3 cloves garlic, 1 tablespoon fresh ginger (or 1 teaspoon ground ginger)
  • Oil: Avocado oil or light olive oil, plus a little sesame oil for flavor
  • Sauce: Tamari or low-sodium soy sauce, rice vinegar or apple cider vinegar, fish sauce (optional), chili flakes or sriracha, and a touch of granulated sweetener (monk fruit, allulose, or a small amount of honey if you’re not strict low carb)
  • Thickener (optional): 1/2 teaspoon xanthan gum or 1 teaspoon arrowroot (arrowroot adds a few carbs)
  • Garnishes: Sesame seeds, sliced scallions, lime wedges
  • Optional add-ons: Cauliflower rice or shirataki noodles for extra volume

Instructions
 

  • Prep the chicken: Pat dry and slice into thin strips. Toss with a pinch of salt, pepper, and 1 teaspoon soy sauce. Optional: add 1 teaspoon baking soda, toss, and rest 10 minutes for extra tenderness; rinse and pat dry before cooking.
  • Make the sauce: In a small bowl, mix 3 tablespoons tamari/soy, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon fish sauce (optional), 1–2 teaspoons sweetener, and chili flakes or sriracha to taste. If using a thickener, sprinkle in xanthan gum and whisk well.
  • Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl until shimmering.
  • Sear the chicken: Cook in two batches so it browns, 2–3 minutes per side, just until cooked through. Remove to a plate.
  • Stir-fry the veggies: Add another teaspoon of oil if needed. Stir-fry broccoli and snap peas first for 2 minutes. Add peppers, zucchini, mushrooms, and onion; cook 3–4 minutes until crisp-tender.
  • Add aromatics: Push veggies to the sides. Add a small drizzle of oil, then the garlic and ginger. Stir 30 seconds until fragrant.
  • Combine and sauce: Return chicken and juices to the pan. Pour in the sauce and toss for 60–90 seconds until glossy and everything is coated. Adjust salt, heat, or sweetness to taste.
  • Finish and serve: Turn off heat. Sprinkle sesame seeds and scallions. Squeeze lime over the top. Serve as-is, or spoon over warm cauliflower rice.