This low carb, 200 calorie, healthy and high protein stir fry recipe is possibly the easiest meal to make. It's a super quick meal to whip up when you only have a few items in the fridge. Feel free to switch up the veggie options or swap for a different protein. This stir fry pairs perfectly with basmati rice, quinoa, pasta or simply keep it low carb and have it by itself. If you liked this video please make sure to let me know by giving it a thumbs up and subscribing! Comment below what other recipes you would like to see.
Stay Inspired!
Ronnie
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FULL RECIPE & DETAILS
Serves 2
Ingredients:
- Extra Virgin Olive Oil (10 grams)
- Chicken Breast, cooked or frozen (200 grams)
- Carrots (130 grams)
- Mushrooms (160 grams)
- Snow Peas (120 grams)
- 1 Small Onion (140 grams)
- 3 Garlic Cloves (not shown)
- 1 TBSP Vegetable Spice
- 1/4 Cup Low Sodium Soy Sauce
- Salt & pepper to taste
Directions:
- Chop onions, wash and dry vegetables, set aside
- Heat olive oil in large pan on medium heat
- Add onions and sauté until translucent
- Mince garlic and add to pan. Mix together with onions
- Add vegetables, stir often
- Add cooked or frozen chicken breast, stir often
- Cover and toss for two minutes
- Spice with vegetable spice, salt, pepper and soy sauce
- Lower heat, cover for 1 minute (or longer if you want softer vegetables)
- Serve and enjoy! Keep in the fridge for 3-4 days max
Nutritional Facts:
Serving size: 15g carbs, 7.5g fats, 33g proteins (approx. 200 calories)
Total Recipe: 42g carbs, 12.7 fats, 55 protein (approx. 500 calories)