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Chicken with Low-Carb Vegetables Stir-Fry
Chicken with Low-Carb Vegetables Stir-Fry

Ingredients

400 g chicken, cubed
1 cup zucchini, cubed
1 cup broccoli, cut into florets
1 cup mushrooms, cut in halves or quarters
1 cup cabbage, cut julienne or cubed
1/2 cup green bell pepper, cut julienne or cubed
1/2 cup yellow bell pepper, cut julienne or cubed
1/2 cup red bell pepper, cut julienne or cubed
1 small onion, cut julienne or cubed
1/3 cup peanuts (or any other salty nuts)
3 garlic cloves, minced
1 tbsp ginger, grated or minced
2 tbsp dry white wine
2 tbsp olive oil
5 tbsp soy sauce, sugar free
1 tsp chili flakes (optional)
This colorful, flavorful and super-easy low-carb meal will take you only about 30 minutes to prepare, but less than 5 to devour!

Instructions:

1.Remove the excess fat from chicken thighs or breasts and cut into bite-sized pieces. Cut the vegetables into pieces of even size (about the same size as the pieces of chicken).
2.Mix the ingredients for stir-fry sauce (olive oil, garlic, ginger, white wine, soy sauce, chili) in a bowl and use it as a marinade for chicken. Let the chicken cubes marinate in it for at least 30 minutes.
3.Use a wok (or a big, deep frying pan) to fry the onion, cabbage, and broccoli. Let them fry on oil (some butter, if you wish) and remove them aside.
4.Drizzle the wok with a bit more olive oil and brown the chicken cubes on medium-high heat. Do not throw the marinade.
5.When the chicken has browned, return the cooked vegetables into the wok, add the zucchini, mushrooms and bell peppers. Add the marinade and stir-fry it for about 10 more minutes or until the fresh vegetables go softer. Near the end, add peanuts or some other nuts of your choosing.
6.Serve your stir-fried chicken hot with riced cauliflower or low-carb noodles.

This is exactly my kind of dish. You don’t have to follow the recipe constantly, and you can play with the ingredients as much as you like. That’s why chicken and vegetable stir-fry easily turns into a delicious keto and low-carb meal.

I used my usual mix of veggies, but feel free to adjust the ingredients (and amounts) to your taste.

This dish would typically be served with a bowl of rice. The alternative to rice, as you all may know, is cauliflower rice (you can use this cheap Rice-n-Slice vegetable ricer), which I am not too fond of. Other options include shirataki noodles or konjac noodles – again, not my cup of tea. So if you are like me – omit the rice and noodles in this keto variation of stir-fry and enjoy the colorful and flavorful dish on its own!

The best chicken parts to use for this dish will be the thighs, but breasts will work, too. If you are going for thighs, use meat only, no skins.

I used three different colors of bell pepper to make it more colorful, but you can use any bell pepper. If you decide to do so, adjust the amount and use only 1 cup of bell pepper.

If you want to keep the colors, DO NOT USE RED CABBAGE. It will make everything purple and dark – as seen from the pictures. The flavor does not change, though.

There is a variety of ways to make low carb stir-fry. The key is to use sugar-free soy sauce. If you want to make the sauce a bit thicker, add a teaspoon of sesame seed flour – I’ve tried it before and it did thicken up a bit. If you like it hot – add some chili flakes or powder.

I like the crunchiness in my food, so I always add some nuts into the stir-fry. If you want to lower the calories or don’t like nuts, just don’t use any. However, if you go for it – I recommend peanuts, cashew or almonds.

This stir-fry chicken is not a typical low-carb and keto meal, but it is a nice change once in a while. Of course, if you want to lower the carb count, skip bell peppers, mushrooms, nuts and stick to the green vegetables.

 

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