Low-Carb Chicken Stir-Fry
Ingredients
3 chicken breast halves, sliced into thin strips
1 teaspoon vegetable oil (or another oil like avocado or coconut oil)
3 cups green cabbage, shredded
1 tablespoon cornstarch (optional, or replace with xanthan gum for lower carbs)
1/2 teaspoon ground ginger
1 bell pepper, sliced into thin strips
1 cup broccoli florets
1/4 cup soy sauce (or tamari for gluten-free)
2 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon sesame seeds (optional, for garnish)
Salt and pepper, to taste
Directions:
Prepare the Chicken:
In a bowl, toss the chicken strips with the cornstarch and ground ginger until evenly coated. If using xanthan gum as a low-carb alternative, use just a small amount (about 1/4 teaspoon).
Cook the Chicken:
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips and cook for 5-7 minutes until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
Stir-Fry the Vegetables:
In the same skillet, add a little more oil if needed, then add the shredded cabbage, bell pepper, and broccoli florets.
Stir-fry the vegetables for about 3-4 minutes until they begin to soften but still have a bit of crunch.
Combine Chicken and Vegetables:
Add the cooked chicken back into the skillet with the vegetables.
Stir in the soy sauce, minced garlic, sesame oil, and rice vinegar.
Cook for another 2-3 minutes, stirring frequently, until everything is well combined and heated through.
Serve:
Transfer the stir-fry to a serving dish and garnish with sesame seeds if desired.
Serve hot, and enjoy this delicious low-carb meal
Nutritional Information (Approximate per Serving – Based on 4 Servings):
Calories: 220 kcal
Total Fat: 10g
Saturated Fat: 2g
Cholesterol: 60mg
Total Carbohydrates: 8g
Dietary Fiber: 3g
Net Carbs: 5g
Protein: 25g
This Low-Carb Chicken Stir-Fry is packed with protein and veggies, making it a nutritious and satisfying meal that’s easy to prepare!