Skip to content

Simpler Savory

Menu

Recipe from Simpler Savory

The recipe

Low Carb Chicken Stir Fry

Prep
20 min
Cook
15 min
Total
35 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
320

2× the original author values. Recipe yield: 4 servings.

calories
640

3× the original author values. Recipe yield: 4 servings.

calories
960
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1.5 pounds boneless skinless chicken thighs — thinly sliced across the grain (or breasts)
  • 1 tablespoon tamari or coconut aminos — for seasoning chicken
  • 0.5 teaspoon sesame oil — adds aroma to the marinade
  • salt and white pepper — to taste, for chicken
  • 2 cups broccoli florets — bite-size pieces
  • 1 red bell pepper — seeded and thinly sliced
  • 1 cup snow peas — strings removed
  • 1 small zucchini — halved lengthwise and sliced
  • 6 ounces mushrooms — sliced
  • 3 cloves garlic — minced
  • 1 tablespoon fresh ginger — finely grated
  • 3 tablespoons neutral high-heat oil — avocado or peanut, divided
  • 1/3 cup tamari or coconut aminos — main sauce base
  • 2 tablespoons rice vinegar
  • 1/3 cup low-sodium chicken stock
  • 1 teaspoon sesame oil — for finishing, not for high heat
  • 1/8 teaspoon xanthan gum — optional, whisk into cool sauce; or reduce to thicken
  • 2 scallions — thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 1 lime — cut into wedges, for serving
  • red pepper flakes or chili crisp — to taste, optional heat

Instructions

  1. Thinly slice the chicken across the grain and pat very dry with paper towels so it browns instead of steams.
  2. Toss chicken with 1 tablespoon tamari, 1/2 teaspoon sesame oil, and a pinch of salt and white pepper; set aside while you prep vegetables.
  3. In a small bowl whisk together 1/3 cup tamari, rice vinegar, chicken stock, and sesame oil. If using xanthan gum, sprinkle it over the cool sauce and whisk until fully dissolved.
  4. Cut broccoli, bell pepper, snow peas, zucchini, and mushrooms into similar bite-size pieces. Mince garlic and grate ginger.
  5. Heat a large wok or heavy skillet over medium-high until very hot; add about 1 tablespoon neutral oil until just smoking.
  6. Spread chicken in a single layer and sear without crowding, flipping once until browned and cooked through, 4–5 minutes; transfer to a plate with any juices.
  7. Add another tablespoon oil; add broccoli and bell pepper. Stir-fry until bright and slightly blistered, about 2 minutes.
  8. Add mushrooms, snow peas, and zucchini; cook, tossing, until crisp-tender, 2–3 minutes.
  9. Make a well; add garlic and ginger and stir just until fragrant, about 30 seconds.
  10. Pour in the sauce and return chicken with its juices. Toss until everything is coated and the sauce thickens lightly, about 1 minute.
  11. Off heat, stir in scallions, sprinkle sesame seeds, and adjust with extra tamari and red pepper flakes to taste. Squeeze lime over servings.

Notes

Cool completely and refrigerate in an airtight container for up to 4 days. Reheat quickly in a hot skillet with a splash of water or stock until just warmed through to keep vegetables crisp. Microwave in short bursts, stirring between intervals. Keep extra sauce on hand to re-gloss before serving.

Source: https://simplersavory.com/low-carb-chicken-stir-fry/