Firecracker Chicken Stir Fry is a delightful fusion cuisine that combines the heat and spice of Asian flavors with a low-carb twist, making it ideal for those watching their carb intake. This dish is perfect for anyone who loves a bit of heat and is looking for a healthy, yet flavorful, meal. Utilizing fresh vegetables and a lean protein, Firecracker Chicken Stir Fry not only satisfies your taste buds but also packs a nutritious punch that’s quick to make, perfect for a busy evening.
Firecracker Chicken Stir Fry pairs beautifully with cauliflower rice to keep it low-carb while still providing that comforting ‘rice’ texture. You can also serve it atop a bed of fresh mixed greens for a delightful salad variation, or alongside steamed broccoli for an extra dose of vibrant, nutritious veggies.
Low Carb Firecracker Chicken Stir Fry
Servings: 4 servings
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons avocado oil (or any high-heat oil)
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium zucchini, sliced into half-moons
1 cup snap peas
3 cloves garlic, minced
1 tablespoon ginger, minced
1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons sriracha sauce
1 tablespoon rice vinegar
1 tablespoon low-carb sweetener (like monk fruit or erythritol)
2 green onions, chopped
Sesame seeds, for garnish
Directions
1. Heat the avocado oil in a large skillet or wok over medium-high heat.
2. Add the chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
3. In the same pan, add the bell peppers, zucchini, and snap peas. Stir-fry the veggies until they are tender-crisp, about 4-5 minutes.
4. Add the garlic and ginger to the vegetables and cook for an additional minute until fragrant.
5. In a small bowl, whisk together the soy sauce, sriracha, rice vinegar, and low-carb sweetener.
6. Return the chicken to the pan and pour the sauce over the chicken and vegetables. Stir well to combine and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
7. Remove from heat and stir in the chopped green onions.
8. Serve hot, garnished with sesame seeds.
Variations & Tips
For a milder version, reduce the amount of sriracha or substitute with a sweet chili sauce. You can easily swap the chicken with shrimp or tofu for a different source of protein. Feel free to mix up the vegetables based on what’s in season or available in your fridge—broccoli, carrots, and mushrooms all make excellent additions. For an added nutty crunch, sprinkle some chopped peanuts or cashews on top.