Description

A vibrant, low-carb stir-fry loaded with lean chicken breast and fiber-rich vegetables—perfectly balanced for blood sugar stability and packed with flavor.

Ingredients

Units Scale

1 tbsp olive oil
2 boneless, skinless chicken breasts, thinly sliced
1 cup broccoli florets
1/2 cup red bell pepper, julienned
1/2 cup green bell pepper, julienned
1/2 cup carrot sticks
1/2 cup snap peas
1/4 cup white onion, thinly sliced
2 cloves garlic, minced
1 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1/2 tsp ground ginger
Salt and pepper to taste
Optional: sesame seeds for garnish

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Instructions

Heat olive oil in a large skillet or wok over medium heat.
Add chicken and cook until lightly browned and cooked through, about 5–7 minutes. Remove and set aside.
In the same pan, add broccoli, bell peppers, carrots, snap peas, and onions. Stir-fry for 4–5 minutes until just tender.
Add garlic, ginger, and cooked chicken back to the pan.
Stir in soy sauce and rice vinegar. Toss to coat evenly and cook for another 2 minutes.
Season with salt and pepper. Serve warm, optionally garnished with sesame seeds.

Notes

Use a nonstick skillet to reduce the need for extra oil.
Substitute with tamari for a gluten-free version.
Great for meal prepping—store in airtight containers for up to 3 days.

Nutrition

Serving Size: 1/3 of recipe
Calories: 270
Sugar: 5g
Sodium: 390mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 4g
Protein: 30g
Cholesterol: 75mg