This Stir Fry Low Carb is my go-to when I need dinner on the table fast without the carb overload. It's loaded with colorful veggies and tender chicken, all coated in a glossy, savory sauce that's slightly sweet. You won't miss the rice or noodles, I promise.
Advertisements1
I know stir-fries can be a weeknight savior, but they can also be a trap for hidden sugars and carbs. That's why I created this version that's low in carbs but big on flavor. It's the kind of meal that makes you feel good about what you're eating, and it's so easy you'll want to make it every week.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) boneless, skinless chicken breast, sliced thin
Chicken breast is lean and cooks fast. Substitute with shrimp, beef, or tofu for variety.
2 tbsp (30ml) avocado oil, divided
Avocado oil has a high smoke point, perfect for stir-frying. Use any neutral oil like canola or grapeseed.
1 medium head broccoli, cut into small florets (about 3 cups)
Broccoli adds crunch and fiber. Swap with cauliflower or green beans.
1 red bell pepper, sliced thin
Red bell pepper is sweet and colorful. Use any color you like.
1 cup (150g) sugar snap peas
Snap peas are crisp and sweet. Substitute with snow peas or sliced zucchini.
3 cloves garlic, minced
Fresh garlic is best, but use 1 tsp pre-minced if in a pinch.
1 tbsp (15ml) fresh ginger, grated
Ginger adds warmth. Use 1 tsp ground ginger if fresh isn't available.
1/4 cup (60ml) low-sodium soy sauce (or tamari for gluten-free)
Soy sauce is the base of the sauce. Use coconut aminos for a soy-free option.
2 tbsp (30ml) rice vinegar
Rice vinegar adds tang. Apple cider vinegar works too.
1 tbsp (15ml) toasted sesame oil
Sesame oil adds nutty flavor. Use a little goes a long way.
1 tbsp (8g) erythritol or other low-carb sweetener
Sweetener balances the acidity. Use stevia or monk fruit, but adjust to taste.
1 tsp xanthan gum (optional, for thickening)
Xanthan gum thickens the sauce without carbs. Cornstarch can be used if not strict low-carb.
2 green onions, sliced (for garnish)
Green onions add freshness. Skip if you don't have them.
1 tbsp sesame seeds (optional, for garnish)
Sesame seeds add crunch. Toasted sesame seeds are even better.
Tips & Tricks
- Prep all ingredients before you start cooking – stir-frying goes fast.
- Slice chicken against the grain for tender pieces.
- Don't overcrowd the pan; cook in batches if needed to get a good sear.
- Taste the sauce before adding, adjust sweetener or soy sauce to your liking.
Pro Tips
Step-by-Step Instructions
1. Prep Ingredients
Slice chicken into thin strips, chop broccoli, slice bell pepper, and mince garlic and ginger. Have all ingredients within reach.
2. Make the Sauce
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, erythritol, and xanthan gum (if using). Set aside.
3. Cook the Chicken
Heat 1 tbsp avocado oil in a large wok or skillet over high heat (400°F/200°C). Add chicken in a single layer and cook without stirring for 2-3 minutes until browned. Then stir-fry for 2-3 more minutes until cooked through (internal temperature reaches 165°F/74°C). Remove chicken from the pan and set aside.
4. Stir-Fry the Vegetables
Add remaining 1 tbsp oil to the same pan. Add broccoli, bell pepper, and snap peas. Stir-fry over high heat for 4-5 minutes until crisp-tender and slightly charred at the edges.
5. Add Aromatics
Push vegetables to the side, add garlic and ginger to the center. Cook for 30 seconds until fragrant, then mix with vegetables.
6. Combine and Sauce
Return chicken to the pan. Pour the sauce over everything and toss to coat. Cook for 1-2 minutes until the sauce thickens and coats the ingredients evenly.
7. Garnish and Serve
Remove from heat. Sprinkle with green onions and sesame seeds. Serve immediately.
Delicious Variations
Protein Swap
Use beef strips or shrimp instead of chicken; adjust cooking time accordingly.
Add Heat
Stir in 1-2 tsp sriracha or red pepper flakes for a spicy kick.
Nutty Crunch
Top with chopped peanuts or cashews for extra texture.
How to Store Stir Fry Low Carb
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
Reheating
Reheat in a hot skillet over medium-high heat for 2-3 minutes, or microwave in 30-second bursts until hot.
Frequently Asked Questions
Q: How many carbs are in this low carb stir fry?
Each serving has about 9g net carbs (22g total carbs minus 13g fiber). The exact count depends on your specific vegetables and sweetener.
Q: Can I use frozen vegetables?
Yes, frozen vegetables work well. Just add them directly to the pan and cook a few minutes longer to evaporate excess moisture.
Q: What can I use instead of xanthan gum?
You can use 1 tsp cornstarch mixed with 2 tbsp water, but it will add a few carbs. Or simply skip it and let the sauce reduce naturally.
Q: Is this stir fry keto-friendly?
Absolutely, with only 9g net carbs per serving, it fits perfectly into a keto diet. Just be mindful of your sweetener choice.
Try this stir fry tonight and let me know how it turns out! Share your favorite veggie combo in the comments below. Small steps, big impact.
Stir Fry Low Carb
Stir Fry Low Carb is a quick, veggie-packed meal with juicy chicken and a savory-sweet sauce, ready in 20 minutes. Perfect for busy nights.
🧂 Ingredients
- 1 lb (450g) boneless, skinless chicken breast, sliced thin
- 2 tbsp (30ml) avocado oil, divided
- 1 medium head broccoli, cut into small florets (about 3 cups)
- 1 red bell pepper, sliced thin
- 1 cup (150g) sugar snap peas
- 3 cloves garlic, minced
- 1 tbsp (15ml) fresh ginger, grated
- 1/4 cup (60ml) low-sodium soy sauce (or tamari for gluten-free)
- 2 tbsp (30ml) rice vinegar
- 1 tbsp (15ml) toasted sesame oil
- 1 tbsp (8g) erythritol or other low-carb sweetener
- 1 tsp xanthan gum (optional, for thickening)
- 2 green onions, sliced (for garnish)
- 1 tbsp sesame seeds (optional, for garnish)
📋 Instructions
- 1Prep Ingredients — Slice chicken into thin strips, chop broccoli, slice bell pepper, and mince garlic and ginger. Have all ingredients within reach.
- 2Make the Sauce — In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, erythritol, and xanthan gum (if using). Set aside.
- 3Cook the Chicken — Heat 1 tbsp avocado oil in a large wok or skillet over high heat (400°F/200°C). Add chicken in a single layer and cook without stirring for 2-3 minutes until browned. Then stir-fry for 2-3 more minutes until cooked through (internal temperature reaches 165°F/74°C). Remove chicken from the pan and set aside.
- 4Stir-Fry the Vegetables — Add remaining 1 tbsp oil to the same pan. Add broccoli, bell pepper, and snap peas. Stir-fry over high heat for 4-5 minutes until crisp-tender and slightly charred at the edges.
- 5Add Aromatics — Push vegetables to the side, add garlic and ginger to the center. Cook for 30 seconds until fragrant, then mix with vegetables.
- 6Combine and Sauce — Return chicken to the pan. Pour the sauce over everything and toss to coat. Cook for 1-2 minutes until the sauce thickens and coats the ingredients evenly.
- 7Garnish and Serve — Remove from heat. Sprinkle with green onions and sesame seeds. Serve immediately.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes that fit into busy routines. She shares practical tips from her own journey of reducing waste at home and in the community.
