Healthy low carb dinners don’t get much better than this Chicken Zucchini Stir Fry! Tender chicken breast, vibrant sautéed zucchini, red peppers, and onions are all coated in a flavorful homemade stir-fry sauce. There’s deliciousness in every bite!
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Why You’ll Love Chicken and Zucchini Stir Fry
- It makes a complete meal. It’s packed with protein and healthy vegetables and can be enjoyed on its own, or you can serve it on a bed of cauliflower rice.
- It’s easy to boost the fat content if needed. If you’re looking for a little more fat in your meal, feel free to cook with more olive oil or use (boneless, skinless) chicken thighs in this recipe instead!
- It tastes amazing. That should be reason #1, right?! 🙂 You’ll love the flavor of this simple yet flavorful meal!
Ingredients Needed to Make This Chicken Zucchini Stir Fry Recipe
Ingredient quantities for this chicken zucchini stir fry recipe are located in the recipe card at the end of the post.
- Cubed chicken breasts (boneless, skinless)
- Baking powder
- Salt and pepper
- Olive oil
- White onion
- Zucchini
- Yellow squash
- Red bell pepper
- Chicken broth
- Gelatin
- Soy sauce
- Garlic
- Ginger
- Swerve Granular
- Apple cider vinegar
- Red pepper flakes
- Cumin
- Green onions
- Sesame seeds
- Optional: Cooked cauliflower rice
Don’t let the list of ingredients intimidate you – this is a very easy recipe to make! 🙂
How to Make Zucchini and Chicken Stir Fry {Quick Overview}
This is just a quick overview of some of the steps involved in making this low carb peanut butter dessert. For the recipe in detail, including exact measurements used at each step, scroll to the recipe card at the end of the post.
Gather all of your ingredients, making sure you’ve prepped your vegetables so they’re ready to go.
First, let’s make the chicken! Season the chicken breasts per the recipe card, then put them in a hot pan with olive oil.
Cook the chicken until it’s cooked through, making sure the internal temperature reaches at least 165°F as measured by a food thermometer.
Once done, transfer the chicken to a large dish and set it aside.
Add the remaining tablespoon of olive oil in the same skillet and toss in the onion. Cook for about a minute, stirring often, then add the zucchini, squash, and red pepper.
Let the veggies cook for 4-5 minutes, stirring occasionally, until they’re tender-crisp.
Move them to the dish with the chicken and set aside.
Now let’s make the sauce! In a small bowl, pour in the chicken broth and sprinkle the gelatin over the top. Let it sit for two minutes to bloom.
Turn the heat down to medium and add soy sauce, garlic, ginger, sugar, olive oil, apple cider vinegar, red pepper flakes, and cumin to the skillet. Let it come to a simmer.
Stir in the chicken broth and gelatin mixture. Simmer for another two minutes or until the sauce thickens up nicely.
Add the cooked chicken and veggies back into the skillet and heat everything through.
Take it off the heat, plate it up, and garnish with green onions and sesame seeds.
If you want, serve it over some cauliflower rice for an extra wholesome meal!
More Keto Chicken Recipes
- Enjoy even more keto stir fry with this easy recipe that your whole family will enjoy!
- Picture the mouthwatering aroma of perfectly cooked chicken filling your kitchen—this irresistible air fryer chicken thighs recipe will quickly become a go-to favorite! 🍗
- Take your game day to the next level! Crunch into these golden, crispy air fryer chicken wings—the ultimate snack for cheering on your team. 🎉
- Indulge in pure deliciousness with these juicy, flavor-packed air fryer drumsticks. Your taste buds are in for a treat! 😋
- Dive into the bold flavors of this crowd-favorite garlic and parmesan chicken recipe—perfect for satisfying all your Italian food cravings!
Nutrition Facts for This Easy Chicken Zucchini Stir Fry 💚
Per serving (4 total servings):
- 297 calories
- 15g fat
- 29g protein
- 10g net carbs
Healthy Sides That Pair Well With Air Fryer Chicken
- Craving something smoky and sweet? Check out this bacon and green beans recipe—a flavor-packed combo you’re going to love!
- For the ultimate pairing, match this keto broccoli salad with crispy chicken. The sweet flavors and crunchy texture are a perfect match!
- These oven-roasted vegetables are a breeze to make and always steal the show. A must-try for effortless deliciousness!
- Take your taste buds on a journey with this Italian antipasto salad. It’s the perfect mix of sweet and savory!
- Want to wow your family? Try this zucchini casserole. It’s so fun to make, and everyone will be asking for seconds!
- Creamy, cheesy, and oh-so-delicious—this cauliflower mac and cheese is comfort food at its finest!
- Garlic bread lovers, rejoice! Whether you try this keto garlic bread or the quick & easy version, both pair perfectly with crispy chicken.
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Chicken and Zucchini Stir Fry
Ingredients
Stir Fry Base
- 1 lb cubed chicken breasts
- 1 tbsp baking powder
- Salt and pepper to taste
- 2 tbsp olive oil divided
- 1 small white onion julienned
- 2 medium zucchini halved, then cut into 1/4” slices
- 1 medium yellow squash halved, then cut into 1/4” slices
- 1 large red bell pepper destemmed, deseeded, and cut into matchsticks/julienned strips
Stir Fry Sauce
- 1/4 cup chicken broth
- 1 tbsp gelatin
- 3 tbsp soy sauce
- 2 garlic cloves crushed
- 1 tbsp minced ginger
- 3 tbsp Swerve Granular
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1/4 tsp red pepper flakes
- 1 tsp cumin
Garnish/To Serve
- 3 green onions chopped into 1/2” pieces
- 2 tsp sesame seeds
- Cooked cauliflower rice optional; for serving
Instructions
- Season chicken with baking powder, salt, and pepper.
- Place a large skillet over medium-high and add 1 tbsp olive oil and seasoned chicken. Cook for about 5-7 minutes, stirring several times, until the chicken is evenly cooked through (test the internal temperature with a food thermometer to ensure it has reached at least 165 F). Transfer chicken to a large dish and set aside.
- Add remaining 1 tbsp olive oil and onion to the skillet. Cook for one minute, stirring frequently, then add zucchini, squash, and red pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender-crisp. Transfer to the same dish as the chicken and set aside.
- Pour chicken broth into a small bowl and add gelatin. Let bloom for two minutes.
- Reduce the heat on the stovetop to medium and add the soy sauce, garlic, ginger, sugar, olive oil, apple cider vinegar, red pepper flakes, and cumin. Bring to a simmer.
- Add the chicken broth/gelatin mixture. Stir, then simmer for an additional two minutes or until sauce thickens.
- Add cooked vegetables and chicken and keep on heat until everything is heated through.
- Remove from heat, plate and garnish with green onions and sesame seeds. If desired, serve over a bed of cooked cauliflower rice.
Nutrition Disclaimer
Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.
On this site, you will find keto, low carb, gluten-free, and healthy recipes that don’t sacrifice flavor. 🍰 Thanks for visiting!
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