Stir-frying is a beloved cooking technique that originated in China, known for its ability to lock in flavors while maintaining the vibrant colors and textures of ingredients. This low carb chicken and bell pepper stir-fry is a delightful fusion of tender chicken, earthy mushrooms, and crisp bell peppers, all brought together by a glossy, savory sauce. It’s an ideal dish for those looking to enjoy a flavorful meal without the heaviness of traditional carb-laden dishes. Perfect for weeknights, this stir-fry is quick to prepare and delivers a satisfying balance of protein and vegetables.
This dish pairs wonderfully with a side of cauliflower rice for a low-carb option, adding a subtle nutty flavor that complements the stir-fry. Alternatively, a simple green salad with a light vinaigrette can enhance the freshness of the meal. For those not strictly watching carbs, a serving of steamed jasmine rice can be a fragrant and satisfying accompaniment.
Low Carb Chicken and Bell Pepper Stir-Fry
Servings: 4 servings
Ingredients
1 pound chicken breast, cut into thin strips
2 tablespoons olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup mushrooms, sliced
3 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/2 teaspoon ground black pepper
1/4 cup chicken broth
1 tablespoon cornstarch mixed with 2 tablespoons water
Directions
1. In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.
2. Add the chicken strips to the skillet and cook until lightly browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
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