Recipe Card
🍲 Better Than Takeout Chinese Chicken Stir-Fry with Low-Carb Veggies
(High Protein, Low Carb Takeout-Style Dinner)
Ingredients
- 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, thinly sliced
- 2 tbsp avocado oil or sesame oil
- 2 garlic cloves, minced
- 1 inch (2.5 cm) piece fresh ginger, minced
- 1 cup (100g) broccoli florets
- 1 red bell pepper, sliced
- 1 cup (90g) snap peas or zucchini slices
- 2 green onions, sliced
- 3 tbsp soy sauce or tamari (gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp chili flakes or chili oil (optional)
- 1/2 tsp xanthan gum or 1 tsp arrowroot (optional for thickening)
- Stevia or monk fruit sweetener, to taste (optional)
- Sesame seeds
- Extra sliced green onions
Method
- Prep Everything FirstStir-fry moves fast! Slice your chicken and veggies and mix your sauce ingredients in a small bowl.
- Cook the ChickenHeat 1 tbsp oil in a large skillet or wok over high heat. Sear chicken in batches, 2–3 minutes per side until golden. Remove and set aside.
- Sauté the VeggiesAdd remaining oil to the pan. Toss in garlic, ginger, and then the vegetables. Stir-fry for 3–5 minutes until tender-crisp.
- Add Sauce & ChickenReturn chicken to the pan. Pour in the sauce and stir well. Cook 2–3 minutes until heated through and glossy. If thickening, stir in xanthan gum or arrowroot and simmer briefly.
- Garnish and ServeTop with sesame seeds and green onions. Serve hot—on its own or over cauliflower rice.
Nutrition
(High Protein, Low Carb Takeout-Style Dinner)
Craving Chinese takeout but trying to keep things low carb and high protein? This easy Chicken Stir-Fry delivers all the savoury satisfaction—without the sugar-laden sauces or noodles. Packed with crisp-tender veggies, garlic, and a glossy soy-based sauce, it’s better than takeout and ready in under 30 minutes!
đź’ˇ Handy Tips
- Slice chicken thinly and evenly for quick cooking and tender bites.
- Want it saucier? Double the sauce ingredients and simmer a few extra minutes.
- Add mushrooms, baby bok choy, or shredded cabbage for variety.
âť“ Chinese Stir-Fry FAQs
Q: Can I meal prep this?
A: Yes! It stores great in the fridge for 3–4 days. Reheat in a hot pan for best texture.
Cooking for one?
I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.
Q: What can I serve it with besides cauliflower rice?
A: Try shirataki noodles, sautéed cabbage, or steamed broccoli.
Q: Can I use a pre-made stir-fry sauce?
A: You can, but make sure it’s sugar-free or low in carbs—many bottled sauces sneak in a lot of sugar.