Experience the vibrant flavors of Asia with this Low Carb Chicken Stir-Fry recipe. Tender chicken breast strips are cooked with colorful vegetables in a savory sauce, creating a delicious and nutritious meal that’s perfect for busy weeknights.


  • 1 pound boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon olive oil
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1 cup sliced mushrooms
  • 1/2 cup sliced carrots
  • 1/4 cup sliced green onions
  • Salt and pepper to taste
  • Sesame seeds for garnish (optional)


  1. In a small bowl, whisk together the soy sauce, sesame oil, minced garlic, and grated ginger to make the sauce. Set aside.
  2. Heat olive oil in a large skillet or wok over medium-high heat.
  3. Add the sliced chicken breast to the skillet and cook until browned and cooked through, about 5-7 minutes.
  4. Remove the cooked chicken from the skillet and set aside.
  5. In the same skillet, add the sliced bell peppers, broccoli florets, sliced mushrooms, and sliced carrots. Cook for 5-7 minutes, stirring frequently, until the vegetables are tender-crisp.
  6. Return the cooked chicken to the skillet with the vegetables.
  7. Pour the sauce over the chicken and vegetables in the skillet, tossing to coat everything evenly. Cook for an additional 2-3 minutes to heat through.
  8. Season with salt and pepper to taste, and sprinkle sliced green onions and sesame seeds over the top for garnish, if desired.
  9. Serve the Low Carb Chicken Stir-Fry hot over cauliflower rice or on its own.

Nutrition Information (per serving – makes 4 servings):

  • Calories: 250
  • Protein: 25g
  • Fat: 10g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Net Carbs: 7g

Enjoy the bold and flavorful Low Carb Chicken Stir-Fry for a delicious and satisfying meal!