Can I freeze these stir-fry bowls?

Technically yes, but I don't recommend it - the veggies get mushy when thawed. Instead, prep all the chopped ingredients separately and freeze those. Then just toss everything in the pan when you're ready for a fresh-cooked meal.

What's the best low carb substitute for soy sauce?

Coconut aminos are my go-to - they've got that umami flavor with half the carbs. Or try liquid aminos if you can find them.

How can I meal prep this chicken stir-fry?

I chop all the veggies and chicken ahead, then store them separately in the fridge. When hunger strikes, everything cooks up in minutes. The prepped ingredients keep for 3 days max.

Can I use frozen vegetables?

You can, but pat them dry first. Frozen veggies release extra water that can make your stir-fry soggy. I prefer fresh for maximum crunch.

25-Minute Healthy Chicken Stir-fry Bowls (No Rice) -

Name: 25-Minute Healthy Chicken Stir-fry Bowls (No Rice)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 2 boneless, skinless chicken breasts (sliced); 1 tbsp olive oil; 1 bell pepper (sliced); 1 cup broccoli florets; 1 carrot (julienned); 1/2 cup snap peas; 2 cloves garlic (minced); 1 tbsp soy sauce (low sodium); 1 tsp ginger (grated); 1/2 tsp red pepper flakes; Salt and pepper to taste

25-Minute Healthy Chicken Stir-fry Bowls (No Rice)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and healthy low-carb chicken stir-fry bowl packed with vegetables and lean protein.

Author: RecipeZest
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 2 servings
Category: Main Dish
Method: Stir-Fry
Cuisine: Asian-Inspired
Diet: Low Calorie

Ingredients

Scale

2 boneless, skinless chicken breasts (sliced)
1 tbsp olive oil
1 bell pepper (sliced)
1 cup broccoli florets
1 carrot (julienned)
1/2 cup snap peas
2 cloves garlic (minced)
1 tbsp soy sauce (low sodium)
1 tsp ginger (grated)
1/2 tsp red pepper flakes
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large skillet over medium-high heat.
Add sliced chicken and cook for 5-6 minutes until no longer pink.
Add garlic, ginger, and red pepper flakes. Stir for 1 minute.
Add bell pepper, broccoli, carrot, and snap peas. Cook for 4-5 minutes.
Pour in soy sauce and stir well.
Season with salt and pepper.
Serve hot in a bowl.

Notes

Substitute chicken with tofu for a vegetarian option.
Use tamari instead of soy sauce for a gluten-free version.
Store leftovers in an airtight container for up to 3 days.

Find it online: https://recipeszest.com/healthy-chicken-stir-fry-bowls-no-rice-recipe/