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Home » Meat and Chicken

The Ultimate Low-Carb Stir-Fry

January 15, 2018 By Lorena Grater

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10 minutes for the most amazing Low-Carb Stir-Fry. Ground chicken, a rainbow of veggies, delicious asian flavors and a pan is all you need.
THIS POST IS SPONSORED BY MANN'S

10 minutes for the most amazing Low-Carb Stir-Fry. Ground chicken, a rainbow of veggies, delicious Asian flavors, and a pan is all you need.

low-carb stir-fry

Have you had a little too much bread for breakfast this morning? A big bowl of pasta for lunch? I created an awesome low-carb stir-fry to counterbalance your nutrition for today!

I’m a huuuuge fan of 10-minute stir-fries for busy weeknights. You cannot imagine how often we come home way later than expected and have to get dinner on the table much faster than we thought.

Which Vegetables are Best for a Low-Carb Stir-Fry?

Now, this is a tricky question. You want to use vegetables that don’t soften too fast, vegetables that don’t take too long to cook and on top vegetables not too high in carbs…..UMMM….

I found the bestest (yes, that’s a word!) of all best solutions. Rainbow Salad from Mann’s is a mix of cauliflower hearts, broccoli, red cabbage, and carrots.

All four veggies cook in approximately the same time. On top, they’ve been precut to the perfect size so they cook evenly AND they’re washed and ready to just dump in the pan.

Also, the whole bag has only 20g of carbs. How’s that for the best low-carb veggies for a low-carb stir-fry, eh?

Low-Carb Stir-Fry made with Mann's Rainbow Salad.

How to Season your Low-Carb Chicken Stir-Fry

There are 4 ingredients that should never be missing in any stir-fry.

  • Fresh ginger
  • Fresh garlic
  • Soy Sauce
  • Sesame Seed Oil

No need for salt and pepper. The soy sauce has enough sodium to make your stir-fry salty and ginger and garlic are responsible for the unbelievably good smell and taste. The sesame seed oil rounds up everything.

Close up of Low-Carb Stir-Fry showing cooked ground chicken and Mann's Rainbow Salad Veggie Mix.

What protein to use for your Low-Carb Stir-Fry?

To keep down carbs you need to choose the animal protein. Great low-carb sources of proteins are:

  • Chicken (in all its forms and shapes)
  • Shrimps
  • Ground Beef or Beef Strips
  • Ground Turkey

For this specific recipe I chose ground chicken for two reasons: first, it cooks incredibly fast and takes over the flavor of the seasoning, and second, it doesn’t overpower the delicious taste of the crunchy vegetables.

The vegetables are so incredibly delicious you will want your low-carb stir-fry to have the veggies as predominant flavor.

low-carb stir-fry

The Ultimate Low-Carb Stir-Fry

Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 2 people
10 minutes for the most amazing Low-Carb Stir-Fry. Ground chicken, a rainbow of veggies, delicious Asian flavors, and a pan is all you need.
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Ingredients

  • 1 Tbsp avocado oil
  • 1 lbs ground chicken - (or turkey or shrimps)
  • 2-3 cloves crushed garlic
  • 1 Tbsp peeled and grated ginger
  • 1 bag Mann's Rainbow Salad
  • 1/4 cup soy sauce - (Tamari for Gluten-Free)
  • 4 sliced scallions
  • 1 Tbsp sesame seed oil
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Instructions

  • Add avocado oil to a hot pan.
  • Add ground chicken to pan and break up with a wooden spoon and stir-fry until almost cooked through.
  • Stir in ginger and garlic.
  • Add Mann's Rainbow Salad vegetables and soy sauce and stir-fry until vegetables reach desired consistency. 2-5 minutes.
  • Sprinkle sliced scallions and drizzle sesame seed oil over everything, give it one last quick stir and serve immediately.

Nutrition

Calories: 491kcal | Carbohydrates: 6g | Protein: 43g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 195mg | Sodium: 1777mg | Potassium: 1410mg | Sugar: 1g | Vitamin A: 895IU | Vitamin C: 18.8mg | Calcium: 50mg | Iron: 3.3mg
Course Main Course
Cuisine Asian, International
Keyword low-carb stir fry
What's your clean eating vibe?Take this fun QUIZZ and find out in 10 seconds!

For more low-carb stir-fry like recipes check out this Cauliflower Fried Rice or this Egg Roll Bowl.

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Filed Under: Main Dish, Meat and Chicken

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Reader Interactions

Comments

  1. Robyn says

    September 17, 2020 at 6:31 pm

    5 stars
    We enjoyed this, with some adjustments” my husband just diagnosed Diabetes type 2. I have fructose and lactose intolerance and our daughter is coeliac. Not at all complicated!!
    I used garlic oil, broccoli florets, Chinese Badge (wo book), carrot matchsticks, and some green chilli (just the flesh!) instead of the rainbow salad (broccoli florets okay fructose wise, but not wonderful. Cauliflower not great for FF diet), and added baby spinach at the end. Prob too much chicken thigh from a weight loss perspective, but low fat, no fat, isn’t great for long term weight loss (imo), but it was from a bulk pack and I didn’t weigh. 🤷‍♀️
    Onion an issue here, too, but I don’t think you had that in your recipe (and can’t see it now), so added the green part of some shallots (often use fresh chilies for that).
    Do you have FF receipts as well?
    Thanks!

    Reply
    • Robyn Stewardson says

      September 17, 2020 at 6:34 pm

      Also bean sprouts, but not much. 🙂

      Reply
    • Lorena Grater says

      September 21, 2020 at 10:26 am

      Your adjustments sound wonderful :) You really have it hard with the different restrictions. Unfortunately, I don’t have FF recipes. I’m sorry.

      Reply
  2. Sandy says

    March 10, 2020 at 3:30 pm

    I can’t see Fiber Listed on the Nutrition Facts.

    Reply
    • Lorena Grater says

      March 11, 2020 at 9:44 am

      Overall carbs – sugar = net carbs

      Reply
  3. Adam B Belcher says

    August 18, 2019 at 9:51 pm

    can you use zucchinni and squash
    are they low carb

    Reply
    • Lorena says

      August 19, 2019 at 3:34 am

      zucchini is fairly low carb. Most other squashes not that much.

      Reply
  4. Susie D says

    July 30, 2019 at 11:46 am

    I’m trying tonight but adding beef strips and shrimp to chicken breast chunks so do I triple the other ingredients since the protein is going from 1 lb to about 3lbs?

    Reply
    • Lorena says

      July 31, 2019 at 4:01 am

      Yes Susie, tripe all ingredients then and that way you have plenty of left-overs for meal prep :)

      Reply
  5. Christina says

    April 10, 2019 at 6:45 pm

    5 stars
    We made this tonight and it was great!! We added scrambled egg and used a can of shredded chicken as the meat.

    Reply
  6. Angela says

    March 31, 2019 at 2:28 pm

    How long do leftovers last?

    Reply
    • Lorena says

      March 31, 2019 at 8:34 pm

      Any protein, both animal and plant, lasts in the fridge in an airtight container for up to 4 days.

      Reply
  7. Kim says

    February 25, 2019 at 11:04 am

    Tried this last night with ground turkey and a bag of broccoli slaw (we don’t have rainbow salad here). It was so good! Just curious, how many ounces is the rainbow salad you use?

    Reply
    • Lorena says

      February 26, 2019 at 5:05 am

      I’m so happy you liked it :) The Rainbow Salad is 12 oz (340g).

      Reply
  8. Lisa says

    December 11, 2018 at 11:23 am

    5 stars
    Love it!!

    Reply
  9. Bianca says

    November 16, 2018 at 11:04 am

    Has any one tried it with grounded Venison?

    Reply
    • Lorena says

      November 16, 2018 at 12:55 pm

      This recipe should be great with any ground meat. Venison, beef, pork, chicken, turkey :)

      Reply
  10. Dee says

    September 5, 2018 at 5:38 am

    5 stars
    I added 1 chopped fresh chilli.. put my stir fry in wholemeal soft taco, top it with cheese and jalapeno spicy taco sauce. Omg!! Next level!

    Reply
    • Lorena says

      September 6, 2018 at 6:49 pm

      WOW!!! That sounds amazing Dee!

      Reply
  11. Sarah says

    July 27, 2018 at 2:45 pm

    Can’t wait to try for my low-carb days! Ground chicken breast will cut about 20 grams of fat per pound so that’s another option!

    Reply
  12. Patricia Palmer says

    July 8, 2018 at 5:01 pm

    Is the calories for one person, or do we cut that in half for two people? What are the carbs in this?

    Reply
    • Lorena says

      July 9, 2018 at 2:27 pm

      Patricia, the nutritional info is always for “1 serving” At the top in the recipe card you can see how many servings this recipe is (2). So carbs for 1 serving (half the recipe) is 6g.

      Reply
  13. Donna Stuckert says

    February 2, 2018 at 1:45 pm

    Why does it have 32 grams of fat?

    Reply
    • Lorena says

      February 3, 2018 at 12:30 am

      The chicken has about 30 grams, the tablespoon avocado oil another 15-ish and the tablespoon sesame oil another 15ish. So the whole recipe has about 60g of fat and divided by two that’s around 30 grams. If you are concerned about fat intake I recommend reducing the amount of oil you use for frying and the sesame oil is in for flavor but not absolutely necessary.

      Reply
  14. Wilma Haumesser says

    January 16, 2018 at 1:10 pm

    Love these recipes!

    Reply
    • Lorena says

      January 16, 2018 at 5:08 pm

      Thank you Wilma :D

      Reply

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