Winter Harvest Low Carb Stir

I threw this together on a Tuesday night when the farmers market had sold me a rutabaga I didn't know what to do with. The wok was already hot, the chicken defrosted, and I figured worst case we'd order pizza. Thirty minutes later my partner looked up from his bowl and said, "We're keeping this one."

The first time I made this for friends, someone asked if I'd ordered takeout and plated it myself. I took it as a compliment. The sesame seeds toasted in the residual heat smell better than any restaurant, and the ginger hits you the second the pan gets hot.

Ingredients

• Boneless, skinless chicken breast: I slice mine while it's still slightly frozen because it cuts cleaner and thinner, which means faster cooking and better texture.
• Coconut oil or avocado oil: Both handle high heat without smoking out your kitchen, and coconut oil adds a faint sweetness that works with the sesame.
• Broccoli florets: Cut them small and uniform so they cook at the same rate as everything else.
• Rutabaga: This was my accidental star ingredient, it stays firm and soaks up the sauce better than any noodle substitute I've tried.
• Brussels sprouts: Halve them so the cut side can caramelize, that's where the flavor lives.
• Red bell pepper: Goes in last to keep the color bright and the crunch intact.
• Shiitake mushrooms: They add an earthy depth that makes the dish feel more substantial.
• Garlic and ginger: Fresh only, the jarred stuff doesn't bloom the same way in hot oil.
• Tamari: Gluten-free and slightly less salty than regular soy sauce, which I prefer when I'm tossing everything together at the end.
• Rice vinegar: A tablespoon cuts through the richness and wakes up the other flavors.
• Sesame oil: This is not the oil you cook with, it's the finishing oil that makes everything smell like your favorite takeout spot.
• Erythritol or monk fruit sweetener: Just enough to balance the vinegar without adding sugar.
• Chili flakes: I use them every time, but my mother-in-law skips them and it still tastes great.
• Toasted sesame seeds: Toast them yourself for two minutes in a dry pan, the difference is worth it.
• Spring onions: Slice them thin and sprinkle them on at the very end for a sharp, fresh bite.

Instructions

Make the sauce:

Whisk together tamari, rice vinegar, sesame oil, sweetener, and chili flakes in a small bowl. Set it within arm's reach of the stove because once you start, everything moves fast.

Cook the protein:

Heat coconut oil in a large wok over medium-high heat until it shimmers. Add chicken strips, season lightly with salt and pepper, and stir-fry for 3 to 4 minutes until just cooked through and golden at the edges.

Stir-fry the hearty vegetables:

In the same pan, toss in broccoli, rutabaga, Brussels sprouts, and mushrooms. Stir-fry for 4 to 5 minutes until they're tender but still have bite.

Add the aromatics:

Toss in red bell pepper, garlic, and ginger. Stir-fry for another 2 minutes until the garlic smells toasty and the ginger blooms.

Bring it all together:

Return the chicken to the pan, pour in the sauce, and toss everything together for 1 to 2 minutes until glossy and heated through. The sauce should cling to everything without pooling at the bottom.

Serve:

Plate immediately and garnish with toasted sesame seeds and sliced spring onions. Serve it hot while the vegetables are still crisp.

Save

I made this the night before a long work trip and ate the leftovers cold from the fridge at midnight when I got home. It tasted like care, which is a strange thing to say about stir-fried rutabaga, but there it is.

How to Prep Ahead

I chop all the vegetables the night before and store them in separate containers in the fridge. The chicken I slice and marinate in a little tamari for up to 24 hours, which makes it even more flavorful. The sauce keeps in a jar for a week, so I sometimes double it and use it on roasted vegetables or grain bowls.

Swaps and Variations

If you can't find rutabaga, kohlrabi or turnip work just as well and cook at the same rate. For a vegetarian version, press and cube firm tofu, then pan-fry it until golden before adding it back in. I've also used shrimp instead of chicken and it was done in under two minutes.

Serving Suggestions

This is perfect on its own, but I sometimes serve it over cauliflower rice when I want something more filling. A wedge of lime squeezed over the top right before eating adds a brightness that ties everything together.

• Add a drizzle of chili oil if you want more heat without changing the flavor
• Toss in a handful of baby spinach at the very end for extra greens
• Leftovers reheat beautifully in a hot skillet, not the microwave

Save

This is the kind of recipe that makes you feel capable on a weeknight. It's fast, it's flexible, and it tastes like you tried harder than you did.

Recipe FAQs

→ Can I substitute chicken with a vegetarian option?

Yes, firm tofu works well as a protein substitute, absorbing the stir-fry sauce flavors beautifully.

→ What oils are recommended for cooking?

Coconut oil or avocado oil are ideal for stir-frying due to their high smoke points and neutral flavors.

→ How can I adjust the spiciness level?

Omit or reduce chili flakes in the sauce to make it milder without compromising taste.

→ Are there gluten-free options included?

Using tamari, a gluten-free soy sauce alternative, ensures the dish is suitable for gluten-free diets.

→ What vegetables can be swapped for rutabaga?

Rutabaga can be replaced with kohlrabi or turnip to maintain the dish's crisp texture and earthy flavor.