Balancing a busy work schedule and a love for cooking can be a challenge, but this low carb spicy chicken and bell pepper stir-fry is a lifesaver. Inspired by my love for quick and healthy meals, this dish is perfect for those weeknights when you want something delicious without spending hours in the kitchen. The combination of tender chicken, vibrant bell peppers, and earthy mushrooms, all coated in a spicy sauce, makes it a favorite in my household. Plus, it's low carb, making it a guilt-free indulgence!
This stir-fry pairs beautifully with a side of cauliflower rice or a fresh green salad to keep things light and low carb. If you're not strictly watching carbs, a serving of brown rice or quinoa can complement the flavors nicely. A sprinkle of sesame seeds or chopped green onions on top adds a nice touch of freshness and crunch.
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Low Carb Spicy Chicken and Bell Pepper Stir-Fry
Servings: 4
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Ingredients
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
2 tablespoons olive oil
1 red bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
1 cup whole mushrooms, cleaned
3 cloves garlic, minced
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon sriracha sauce
1 teaspoon ground ginger
Salt and pepper to taste
Directions
Heat 1 tablespoon of olive oil in a large black pan or wok over medium-high heat.
Add the chicken pieces to the pan, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced bell peppers and whole mushrooms to the pan. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
Return the chicken to the pan. Add the soy sauce, sriracha sauce, and ground ginger. Stir well to coat all the ingredients evenly with the sauce.
Continue to cook for another 2-3 minutes until everything is heated through and the sauce is glossy.Serve hot, garnished with sesame seeds or green onions if desired.
Variations & Tips
For a milder version, reduce the amount of sriracha or substitute with a milder chili sauce. You can also add other vegetables like broccoli or snap peas for more variety. If you prefer a sweeter sauce, add a teaspoon of honey or a sugar substitute. To make it vegetarian, substitute the chicken with tofu or tempeh. For meal prep, this dish can be made ahead and stored in the refrigerator for up to 3 days.
This dish is so popular with my guests that it disappears in no time!
