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.
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?
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.
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.
The Ultimate Low-Carb Stir-Fry
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
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
For more low-carb stir-fry like recipes check out this Cauliflower Fried Rice or this Egg Roll Bowl.
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Robyn says
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!
Robyn Stewardson says
Also bean sprouts, but not much. 🙂
Lorena Grater says
Your adjustments sound wonderful :) You really have it hard with the different restrictions. Unfortunately, I don’t have FF recipes. I’m sorry.
Sandy says
I can’t see Fiber Listed on the Nutrition Facts.
Lorena Grater says
Overall carbs – sugar = net carbs
Adam B Belcher says
can you use zucchinni and squash
are they low carb
Lorena says
zucchini is fairly low carb. Most other squashes not that much.
Susie D says
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?
Lorena says
Yes Susie, tripe all ingredients then and that way you have plenty of left-overs for meal prep :)
Christina says
We made this tonight and it was great!! We added scrambled egg and used a can of shredded chicken as the meat.
Angela says
How long do leftovers last?
Lorena says
Any protein, both animal and plant, lasts in the fridge in an airtight container for up to 4 days.
Kim says
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?
Lorena says
I’m so happy you liked it :) The Rainbow Salad is 12 oz (340g).
Lisa says
Love it!!
Bianca says
Has any one tried it with grounded Venison?
Lorena says
This recipe should be great with any ground meat. Venison, beef, pork, chicken, turkey :)
Dee says
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!
Lorena says
WOW!!! That sounds amazing Dee!
Sarah says
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!
Patricia Palmer says
Is the calories for one person, or do we cut that in half for two people? What are the carbs in this?
Lorena says
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.
Donna Stuckert says
Why does it have 32 grams of fat?
Lorena says
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.
Wilma Haumesser says
Love these recipes!
Lorena says
Thank you Wilma :D