Chicken Zucchini Stir Fry
A healthy, low-carb stir fry featuring tender chicken and crisp zucchini in a flavorful, glossy sauce. Perfect for a quick keto dinner! #KetoStirFry #HealthyDinner #EasyRecipes #LowCarbChicken
Equipment
- Large Skillet or Wok
Ingredients
Sauce
- 1/4 cup tamari (or soy sauce)
- 1 tbsp toasted sesame oil
- 2 tsp Sriracha (or hot sauce)
- 1 tsp garlic powder
- 1/2 tsp ginger powder
Main Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs cut into bite-sized pieces
- 1 medium zucchini approx 10 ounces, sliced into half-moons
- 2 tbsp avocado oil divided
- salt and pepper to taste
- 1/2 tsp glucomannan (or xanthan gum)
Instructions
- Whisk the tamari, sesame oil, Sriracha, garlic powder, and ginger powder together in a small bowl. Pour this flavorful marinade over your chicken pieces in a larger bowl, tossing to coat them evenly.
- Slice the zucchini in half lengthwise, then chop each half into 1/2-inch half-moon slices.
- Bring a large skillet or wok to medium-high heat and add 1 tablespoon of the avocado oil. Once hot, empty the chicken and all of its marinade into the pan. Stir-fry for about 7 minutes until the chicken is fully cooked, then transfer the chicken and juices to a bowl.
- Pour the remaining tablespoon of avocado oil into the same hot skillet. Toss in the zucchini slices, season with a pinch of salt and pepper, and stir-fry for about 5 minutes until they are tender and bright.
- Add the cooked chicken and juices back into the skillet with the zucchini, stirring well to combine.
- To make a beautifully thick, glossy sauce, lower the heat to medium-low. Move the chicken and zucchini to one side of the pan, sprinkle the glucomannan directly over the bubbly juices, and whisk quickly. Toss everything together to coat, and enjoy!
Notes
Nutrition per serving: Calories: 364 kcal | Total Carbs: 4.1g | Net Carbs: 3.2g | Fats: 21.3g | Protein: 41.4g
