Low Carb Recipes

Low Carb Chicken Stir Fry with Red Cabbage

Low Carb Chicken Stir Fry with Red Cabbage

Within 40 minutes you can have this delicious low-carb chicken stir fry, made with chicken breast, red cabbage, broccoli, cashews. The homemade stir fry sauce adds an amazing flavor to this recipe. This chicken veggie stir fry is the perfect healthy option for lunch or dinner.

Ingredients for this recipe :

Sauce Ingredients:
  • 2 tbsp sugar-free peanut butter, room temperature
  • 1/3 cup tamari or coconut aminos
  • 2 tbsp Swerve sugar replacement
  • 2 tbsp rice wine vinegar
  • 1 tbsp toasted sesame oil
  • 1 ½ tsp sugar-free chili-garlic sauce
Stir Fry Ingredients:
  • 2 tbsp olive oil, divided
  • 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp fresh ginger, finely minced
  • 2 cup red cabbage, sliced thin
  • 1 cup broccoli florets, roughly chopped
  • 1 medium orange bell pepper, sliced thin
  • 1/3 cup roasted cashews, roughly chopped
  • for serving: 1 [12-oz.] bag cauliflower rice, steamed

Note :

Avoid adding extra salt while preparing this dish because the sauce tends to be a bit salty (unless you use low sodium ingredients). For best results, taste and adjust seasonings, as needed, right before serving.

How to Make Chicken Stir Fry :

Step One:

Add all the ingredients for the sauce to a large skillet or wok and stir to combine. Bring to a boil over medium-high heat and immediately reduce heat to just below medium. Simmer, stirring frequently, until the peanut butter is completely melted, and the sauce is reduced by one-half, approximately 5-6 minutes. Transfer sauce to a bowl and set aside.

Step Two:

Carefully wipe the skillet with a thick, damp cloth and add one tablespoon olive oil. Add chicken and cook over medium-high heat, stirring continually, until chicken develops some color and is nearly cooked through, approximately 4-5 minutes.

Step Three:

Add ginger and continue cooking, stirring continually, for one additional minute. Transfer chicken to a bowl and set aside.

Step Four:

Add remaining olive oil to the skillet or wok. Add cabbage, broccoli, and orange bell pepper and cook, stirring continually, until the vegetables are crisp-tender and develop some color, approximately 2-3 minutes.

Step Five:

Return the chicken to the skillet and stir in the chopped cashews. Pour the reduced sauce on top and stir to combine. Cook for 1-2 minutes or just until heated through. Do not overcook.

Step Six:

Remove from heat and taste and adjust seasonings, as desired.

Low Carb Chicken & Red Cabbage Stir Fry

Serving Suggestions :

This low-carb chicken stir fry can be paired with any other side dish, but the perfect option to serve this chicken stir fry is to pair with some steamed cauliflower rice. Enjoy!

Low Carb Chicken Stir Fry

Other Low-Carb Recipes –

Cauliflower fried rice – Low Carb Cauliflower Fried Rice

Low carb brussels sprouts recipe – Pan Roasted Brussels Sprouts with Bacon

Delicious Frittata recipe – Low Carb Frittata with Feta, Arugula & Portobello

Other Low-Carb Chicken Recipes –

Low carb chicken wings recipe – Lemon-Pepper Baked Chicken Wings Recipe

Low carb chicken breasts recipe – Low Carb Easy Stuffed Chicken Breasts Recipe

Chicken with cauliflower rice – Pickle Braised Chicken with Cauliflower Rice

Low Carb Chicken Stir Fry with Red Cabbage

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Dinner American
Serves: 6
Prep Time: 20 minutes Cooking Time: 15-20 minutes Total Time: 35-40 minutes

Easy low carb chicken stir fry recipe with vegetables and cashews, perfect for healthy lunch or dinner. Enjoy!

Ingredients

  • Sauce Ingredients:
  • 2 tbsp sugar-free peanut butter, room temperature
  • 1/3 cup tamari or coconut aminos
  • 2 tbsp Swerve sugar replacement
  • 2 tbsp rice wine vinegar
  • 1 tbsp toasted sesame oil
  • 1 ½ tsp sugar-free chili-garlic sauce
  • Stir Fry Ingredients:
  • 2 tbsp olive oil, divided
  • 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp fresh ginger, finely minced
  • 2 cup red cabbage, sliced thin
  • 1 cup broccoli florets, roughly chopped
  • 1 medium orange bell pepper, sliced thin
  • 1/3 cup roasted cashews, roughly chopped
  • for serving: 1 [12-oz.] bag cauliflower rice, steamed

Instructions

1

Add all the ingredients for the sauce to a large skillet or wok and stir to combine. Bring to a boil over medium-high heat and immediately reduce heat to just below medium. Simmer, stirring frequently, until the peanut butter is completely melted, and the sauce is reduced by one-half, approximately 5-6 minutes. Transfer sauce to a bowl and set aside.

2

Carefully wipe the skillet with a thick, damp cloth and add one tablespoon olive oil. Add chicken and cook over medium-high heat, stirring continually, until chicken develops some color and is nearly cooked through, approximately 4-5 minutes.

3

Add ginger and continue cooking, stirring continually, for one additional minute. Transfer chicken to a bowl and set aside.

4

Add remaining olive oil to the skillet or wok. Add cabbage, broccoli, and orange bell pepper and cook, stirring continually, until the vegetables are crisp-tender and develop some color, approximately 2-3 minutes.

5

Return the chicken to the skillet and stir in the chopped cashews. Pour the reduced sauce on top and stir to combine. Cook for 1-2 minutes or just until heated through. Do not overcook.

6

Remove from heat and taste and adjust seasonings, as desired. Serve immediately with steamed cauliflower rice. Enjoy!

Nutrition

  • 341 Calories
  • 13.3g Carbohydrates
  • 19.6g Fat
  • 2.6g Fiber
  • 29.4g Protein

Notes

We calculate nutrition information using a third-party calculator. All nutrition information is only estimated information and is not guaranteed to be accurate. Please use your preferred nutrition calculator to check the nutrition information.

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