Chicken and Zucchini Stir Fry

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!

Course Dinner, Lunch, Main Course

Cuisine American, Chinese

Keyword Easy, healthy recipes, Low Carb, sugar free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 297kcal

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