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.
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
