Chicken Stir-Fry with vegetables is a low carb, keto and healthy easy dinner that is ready in less than 30 minutes, perfect for those busy weeknights.

Chicken Stir-Fry with vegetables is a low carb, keto and healthy easy dinner that is ready in less than 30 minutes, perfect for those busy weeknights.

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On weeknights, I don’t have much time to prepare elaborate meals because when I get out from my work I have to get my two boys from school, help them with their homework, take care of my sweet dog, and of our home too. That’s why I always like to have all the ingredients in the freezer to prepare a quick but also delicious meal on those busy weeknights.
Now that school is about to start I have to start planning our weekly meal plan. I always need easy and quick recipes with the right ingredients. But I don’t forget that eating clean and healthy is my family priority.
In the other night, I prepare this Chicken Stir-Fry with zucchini (from my kitchen garden) and bell peppers. This chicken recipe is low carb, full of flavor, nutritious, satisfying and so delicious!!


Chicken Stir-Fry with vegetables is a low carb, keto and healthy easy dinner that is ready in less than 30 minutes, perfect for those busy weeknights.

Ingredients that I used in this recipe:
Chicken Breasts
Ginger
Zucchini
Red Bell Pepper
Chicken Broth
Soy Sauce
Honey
Lemon juice, salt, and pepper (for the marinade)
See, I bet that you have all (or most of all) these ingredients in your kitchen.

Chicken Stir-Fry with vegetables is a low carb, keto and healthy easy dinner that is ready in less than 30 minutes, perfect for those busy weeknights.
Do you know what is Stir-Fry?
Stir-fry is a fast and fresh way to cook. The bite-sized food is cooked on a wok with a little oil over high heat for about five minutes. Make sure the meat is in a single layer with a little space between each piece. If you’re cooking a larger amount of meat, you’ll want to work in batches to ensure the best results.

Chicken Stir-Fry with vegetables is a low carb, keto and healthy easy dinner that is ready in less than 30 minutes, perfect for those busy weeknights.

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The meat is flavorful, succulent and tender. You will get crispy and brightly vegetables. To make stir-fry you only need a wok and a spatula to turn and toss the meat and vegetables.

I guarantee you that you are going to love this Chicken Zucchini Stir Fry recipe.

Chicken Stir-Fry with vegetables is a low carb, keto and healthy easy dinner that is ready in less than 30 minutes, perfect for those busy weeknights.

 

Print Recipe
Keto Chicken Stir-Fry
Chicken Stir-Fry with vegetables is a low carb, keto and healthy easy dinner that is ready in less than 30 minutes, perfect for those busy weeknights.
Chicken Stir-Fry with vegetables is a low carb, keto and healthy easy dinner that is ready in less than 30 minutes, perfect for those busy weeknights.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 25 minutes
Servings
people
Ingredients
  • 1 tbsp olive oil
  • 4 boneless, skinless chicken breasts cut into small cubs
  • 1 tbsp ginger powder
  • 2 Zucchini quartered and sliced
  • 1 red bell pepper seeded and cut into 1-inch pieces
  • 1 cup chicken broth
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • sal and pepper
  • 1 fresh lemon juice
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 25 minutes
Servings
people
Ingredients
  • 1 tbsp olive oil
  • 4 boneless, skinless chicken breasts cut into small cubs
  • 1 tbsp ginger powder
  • 2 Zucchini quartered and sliced
  • 1 red bell pepper seeded and cut into 1-inch pieces
  • 1 cup chicken broth
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • sal and pepper
  • 1 fresh lemon juice
Chicken Stir-Fry with vegetables is a low carb, keto and healthy easy dinner that is ready in less than 30 minutes, perfect for those busy weeknights.
Instructions
  1. Season the chicken with lemon juice, salt, and pepper to taste.
  2. Heat the olive oil in a wok over medium-high heat.
  3. Add the chicken to the pan in a single layer and cook until browned. You may need to work in batches.
  4. Add the ginger to the chicken and cook for 30 seconds more.
  5. Place the chicken mixture on a plate and cover with foil to keep warm.
  6. Add the zucchini and red bell pepper to the wok and cook for 3-4 minutes or until softened. Add the chicken back to the wok with the vegetables.
  7. In a bowl whisk together the chicken broth, honey and soy sauce.
  8. Pour the chicken broth mixture over the chicken and vegetables; cook until is reduce. Serve.

Nutrition Facts

Amount Per Serving

Calories: 370 | Total Fat: 19% | Cholesterol: 47% | Total Carbohydrate: 6% | Protein: 50g

 

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