Name: Wok-Seared Chicken & Veggie Stir-Fry (Asian Fusion, Low-Carb)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breast, thinly sliced; 2 tbsp cornstarch; 1 tbsp low-sodium soy sauce (or tamari for gluten-free); 1 tbsp rice vinegar; 2 tbsp avocado oil (or other high smoke-point oil); 2 cups broccoli florets; 1 red bell pepper, sliced; 1 cup snap peas, trimmed; 3 cloves garlic, minced; 1-inch piece fresh ginger, grated; 2 tbsp scallions, sliced; 1 tbsp toasted sesame oil; 1 tbsp sesame seeds (optional)

Wok-Seared Chicken & Veggie Stir-Fry (Asian Fusion, Low-Carb)

MintyBowl7734

This Wok-Seared Chicken & Veggie Stir-Fry is an Asian fusion dinner designed with low-carb and diabetic-friendly goals in mind, without sacrificing the vibrant flavors and textures you crave. Using the technique of velveting ensures the chicken stays juicy and tender, while the high-heat stir-fry brings out the natural sweetness and crunch of the vegetables. A quick, bold sauce unites everything, and finishing with sesame oil and seeds adds a toasty aroma. Perfect for busy nights, it comes together quickly, delivers a satisfying mix of protein and veggies, and will have everyone excited for dinner.

Ingredients

Instructions

Velvet the chicken: In a bowl, toss chicken with cornstarch, 1 tsp soy sauce, and 1 tsp rice vinegar. Let sit 10 minutes while you prep other ingredients.
Heat a wok or large skillet over high heat until smoking. Add 1 tbsp avocado oil. Add chicken in a single layer; stir-fry 2-3 minutes until just golden and cooked through. Remove chicken to a plate.
Reduce heat slightly, add remaining oil. Stir-fry garlic and ginger for 30 seconds until fragrant. Add broccoli, bell pepper, and snap peas. Stir-fry 3-4 minutes, tossing constantly, until just crisp-tender.
Return chicken to wok. Add remaining soy sauce and rice vinegar. Toss all together over high heat for 1 minute to combine and heat through.
Remove from heat. Drizzle with sesame oil, sprinkle with scallions and sesame seeds. Serve hot.