Healthy Chicken Broccoli Stir Fry: Low Carb and Keto-Friendly
If you’re looking for a healthy and delicious meal that’s low in carbs and keto-friendly, look no further than chicken broccoli stir fry!
If you’re looking for a healthy and delicious meal that’s low in carbs and keto-friendly, look no further than chicken broccoli stir fry! This flavorful dish is easy to make and packed with protein and veggies, making it a perfect option for a quick and satisfying dinner. With a few simple modifications, you can enjoy all the flavors of this classic stir fry without any of the guilt.
This chicken broccoli stir fry is not only delicious but also incredibly healthy. Chicken is a great source of protein, while broccoli is packed with fiber, vitamins, and minerals. The sauce is made with simple, wholesome ingredients and adds just the right amount of flavor and heat. Best of all, this dish is low in carbs and keto-friendly, making it a great option for those following a low carb or keto diet.
This healthy chicken broccoli stir fry is a delicious and nutritious meal that’s perfect for a quick and easy dinner. With its low carb and keto-friendly ingredients, it’s a great option for those looking to eat healthier without sacrificing flavor.
So grab your wok or large skillet and get ready to whip up a delicious and nutritious meal in no time!
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Healthy Chicken Broccoli Stir Fry Recipe
Ingredients You’ll Need
- 1 1/2 pound chicken breast
- 1 large broccoli head (use 2 if they’re small)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 cups white bottom mushrooms, sliced
- 1 red bell pepper
- 2 tablespoons olive oil
Stir Fry Sauce
- 2 tablespoons oyster sauce
- 1/2 cup low sodium soy sauce
- 1/4 cup water
- 1 teaspoon ground black pepper
- 2 teaspoons sesame oil
- 1/2 teaspoon chili flakes
- Salt to taste
Optional
- 2-4 teaspoon cornstarch to thicken the sauce
- Garnish with sesame seeds
Preparation Time: 30 minutes
How to Make Broccoli and Chicken Stir Fry
- First, make the sauce. In a small bowl, combine oyster sauce, soy sauce, water, ground black pepper, sesame oil, and chili flakes. If you’d like to thicken the sauce, add 2 teaspoons of cornstarch (not suitable for the keto diet). Set it aside.
- Chop chicken breast into bite sized pieces. Then, heat 1 tablespoon of olive oil in a large wok and cook the chicken for a couple of minutes until it gets golden brown and cooked through. Transfer the chicken to a plate and cover it.
- Add another tablespoon of olive oil into the wok and add sliced red bell pepper and broccoli florets. Stir until golden, add sliced mushrooms and cook until veggies are tender. Next, add minced garlic and stir for one to two minutes.
- Fold in chicken and combine. Then add the prepared sauce and stir for a couple of minutes to bold in flavors and thicken the sauce. Taste and adjust with salt if needed. For the thinner sauce, add ¼ cup more water.
- Once ready, turn off the stovetop and serve in individual bowls. Garnish with sesame seeds, extra chili flakes, and lemon juice.
Tips
- For this recipe to be gluten free, you’ll need a gluten free soy sauce or a gluten free tamari sauce.
- Store leftovers in the fridge for up to five days. When ready to use, reheat it in a skillet or wok with a drizzle of oil. Add lemon juice to bring up flavors.
- Serve this stir fry over freshly cooked cauliflower rice. Yum!
Recipe Notes
The leading player in this delicious dish is the sauce which, combined with the broccoli and the chicken breast, makes it delightful for your mouth. And what’s best: you can have this recipe ready in less than 30 minutes. Enjoy the flavor!
Simple Chicken Broccoli Stir Fry Nutrition
Serves 6
Calories: 250 | Carbohydrates: 9g | Protein: 30g | Fat: 10g | Fiber: 4g | Net Carbs: 5g
Can I use frozen broccoli for stir fry?
Yes, you can use frozen broccoli for stir fry. However, it’s important to thaw the broccoli first and pat it dry with a paper towel to remove any excess moisture. This will prevent the broccoli from becoming mushy and releasing too much water into the stir fry.
Can I substitute chicken with beef or tofu in this recipe?
Yes, you can substitute chicken with beef or tofu in this recipe. If using beef, slice it thinly and stir-fry it in the same way as the chicken. If using tofu, make sure to press it to remove excess water before cutting it into bite-sized pieces and stir-frying it.
How do I prevent the chicken from becoming dry in the stir fry?
To prevent the chicken from becoming dry in the stir fry, make sure not to overcook it. Stir-fry the chicken on high heat for a short amount of time until it’s just cooked through.
You can also add a little bit of water or chicken broth to the stir fry if it becomes too dry.
Can I meal prep chicken broccoli stir fry for the week?
Yes, you can meal prep chicken broccoli stir fry for the week. Cook the stir fry as you normally would, and then divide it into meal prep containers.
The stir fry can be stored in the refrigerator for up to four days. When reheating, make sure to heat it thoroughly to an internal temperature of 165 degrees.
See how we made this amazing easy dinner idea and be sure to print the recipe below!
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Healthy Chicken Broccoli Stir Fry Recipe
Ingredients
Stir Fry Sauce
- 2 tablespoons oyster sauce
- 1/2 cup low sodium soy sauce
- 1/4 cup water
- 1 teaspoon ground black pepper
- 2 teaspoons sesame oil
- 1/2 teaspoon chili flakes
- Salt to taste
Optional
- 2-4 teaspoon cornstarch to thicken the sauce
- Garnish with sesame seeds
Instructions
- First, make the sauce. In a small bowl, combine oyster sauce, soy sauce, water, ground black pepper, sesame oil, and chili flakes. If you’d like to thicken the sauce, add 2 teaspoons of cornstarch (not suitable for the keto diet). Set it aside.
- Chop chicken breast into bite sized pieces. Then, heat 1 tablespoon of olive oil in a large wok and cook the chicken for a couple of minutes until it gets golden brown and cooked through. Transfer the chicken to a plate and cover it.
- Add another tablespoon of olive oil into the wok and add sliced red bell pepper and broccoli florets. Stir until golden, add sliced mushrooms and cook until veggies are tender. Next, add minced garlic and stir for one to two minutes.
- Fold in chicken and combine. Then add the prepared sauce and stir for a couple of minutes to bold in flavors and thicken the sauce. Taste and adjust with salt if needed. For the thinner sauce, add ¼ cup more water.
- Once ready, turn off the stovetop and serve in individual bowls. Garnish with sesame seeds, extra chili flakes, and lemon juice.
Notes
- For this recipe to be gluten free, you’ll need a gluten free soy sauce or a gluten free tamari sauce.
- Store leftovers in the fridge for up to five days. When ready to use, reheat it in a skillet or wok with a drizzle of oil. Add lemon juice to bring up flavors.
- Serve this stir fry over freshly cooked cauliflower rice. Yum!
