Frosty Morning Low Carb Stir (Printable)

A colorful low-carb stir fry with tender chicken and fresh vegetables, full of vibrant flavors and warmth.

# List of ingredients:

→ Protein

01 - 14 oz boneless, skinless chicken breast, thinly sliced

→ Vegetables

02 - 1 medium red bell pepper, sliced
03 - 1 small zucchini, sliced into half-moons
04 - 3.5 oz broccoli florets
05 - 3.5 oz snow peas, trimmed
06 - 2 spring onions, sliced
07 - 2 cloves garlic, minced
08 - 1 small thumb fresh ginger, grated

→ Sauce

09 - 2 tbsp tamari (gluten-free soy sauce)
10 - 1 tbsp sesame oil
11 - 1 tbsp rice vinegar
12 - 1 tsp chili flakes (optional)
13 - 1 tsp erythritol or preferred low-carb sweetener

→ Garnish

14 - 1 tbsp toasted sesame seeds
15 - Fresh coriander leaves (optional)

# Steps:

01 - Combine tamari, sesame oil, rice vinegar, chili flakes if using, and erythritol in a small bowl. Set aside.
02 - Warm a large nonstick skillet or wok over medium-high heat and add a splash of oil such as avocado or olive oil.
03 - Add sliced chicken to the pan and stir-fry for 3 to 4 minutes until just cooked through; remove and set aside.
04 - Add garlic, ginger, and spring onions to the pan and stir-fry for 30 seconds until fragrant.
05 - Add broccoli, bell pepper, zucchini, and snow peas; stir-fry for 4 to 5 minutes until crisp-tender.
06 - Return chicken to the pan, pour in the prepared sauce, and toss to coat evenly. Stir-fry for 2 minutes until heated through.
07 - Plate immediately and garnish with toasted sesame seeds and fresh coriander if desired.

# Expert Advice:

01 -
  • This dish feels like a well-kept secret for energizing cold mornings without the carb crash
  • The colorful veggies combined with tender chicken make every bite feel fresh and satisfying
02 -
  • Slice the chicken thin to keep it tender and avoid drying out during stir-frying
  • Adding the aromatics after removing chicken builds layers of flavor instead of burning or overwhelming them
03 -
  • Use a large hot wok instead of a small pan to maintain high heat and quick cooking, preserving the veggies’ texture
  • Make the sauce ahead and taste before adding to balance salt and sweet to your liking

Go back