ADVERTISEMENT
Chopped green onions – For freshness.
Sesame seeds – Adds crunch and flavor.
How to Make Low-Carb Veggie Stir-Fry with Chicken
Step 1: Cook the Chicken
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the chicken slices and cook for 4–5 minutes, or until fully cooked and golden brown. Remove from the pan and set aside.
Step 2: Stir-Fry the Vegetables
In the same skillet, add the remaining tablespoon of oil.
Toss in the zucchini, broccoli, bell pepper, and snow peas. Stir-fry for 5–7 minutes, until the vegetables are tender-crisp.
Step 3: Make the Sauce
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and chili flakes (if using).
Step 4: Combine and Cook
Return the cooked chicken to the skillet with the vegetables.
Pour the sauce over the stir-fry and toss to coat. Cook for an additional 2–3 minutes, allowing the flavors to meld.
Step 5: Serve and Garnish
Transfer the stir-fry to plates or bowls.
Garnish with chopped green onions and sesame seeds, if desired.
Why This Recipe Helps Blood Sugar Balance
High in Protein: Chicken helps stabilize blood sugar by slowing the absorption of carbohydrates.
Low-Glycemic Vegetables: Zucchini, broccoli, and bell peppers are rich in fiber and low in glycemic impact.
No Added Sugar: The sauce is flavorful without relying on sugary ingredients.
Pro Tips for Success
Customize Your Veggies: Add mushrooms, spinach, or cauliflower rice for variety.
Cook in Batches: To avoid steaming, cook the vegetables in batches for even browning.
Storage: This stir-fry keeps well in the fridge for up to 3 days, making it great for meal prep.
This Low-Carb Veggie Stir-Fry with Chicken is a real treasure for anyone looking to balance blood sugar levels while enjoying a delicious, satisfying meal. It’s quick, easy, and packed with wholesome goodness. Enjoy! 🥦🍗✨
ADVERTISEMENT
