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Low-Carb Chicken Stir-Fry Sheet Pan Meal (Video)

When you need an easy chicken dinner the whole family will love, it doesn’t get much better than this Low-Carb Chicken Stir-Fry Sheet Pan Meal. And this recipe is also low-glycemic, dairy-free, South Beach Diet friendly, and can be gluten-free if you choose gluten-free soy sauce. Use the Diet-Type Index to find more recipes like this one.

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Low-Carb Chicken Stir-Fry Sheet Pan Meal found on KalynsKitchen.com

I like to start out the new year with a knock-your-socks-off new recipe, and this Low-Carb Chicken Stir-Fry Sheet Pan Meal is the very first new recipe of 2017!

I know I’m not the only one who always starts off the new year with a desire to lose a few pounds, so for anyone who’s a bit more diet-conscious than usual right now I’ll be posting more frequently for the first few weeks of January. I’ll try to give you plenty of options for low-carb meals by sharing some great new recipes and featuring January favorites from the past.

This idea for taking all the ingredients that usually would go into a chicken stir-fry and cooking them in a hot oven for a sheet pan meal, just popped into my head one day. I made the Low-Carb Chicken Stir-Fry Sheet Pan Meal with both Jake and Kara to get the timing right.

And then before I had a chance to post it I saw a very similar recipe one day in a Facebook group where bloggers share each other’s recipes! And when I clicked through to look at that recipe I saw that it had been adapted from someone else as well, so I’m starting to feel that there really are very few original cooking ideas left!

But even if it didn’t turn out to be all that original, this Low-Carb Chicken Stir-Fry Sheet Pan Meal is absolutely the bomb! This could not be easier or more delicious, and I’d even make a bet that everyone in your family will gobble it up. (Well, not the vegetarians, but you know what I mean.)

And this is pretty low in carbs. We used one tablespoon of Stevia Granulated Sweetener combined with one tablespoon of agave or maple syrup to give a slightly sweet flavor like so many stir-fries have. And in a recipe that makes four generous servings (or more) that’s not many grams of sugar per serving. Everything else here is pretty low in carbs.If you enjoyed my previous Roasted Asian Salmon, Spicy Roasted Green Beans and Shrimp, or Roasted Lemon Chicken sheet pan meals, I hope you’ll give this one a try!

Low-Carb Chicken Stir-Fry Sheet Pan Meal found on KalynsKitchen.com

Trim 3 boneless, skinless chicken breasts and cut into pieces at least 1 inch square. Mix soy sauce, unsweetened rice vinegar, granulated Stevia, agave or maple syrup, sesame oil, and garlic powder to make the marinade. Put chicken in a Ziploc bag with half the marinade and let it marinate at least 4 hours (or all day while you’re at work.) When you’re ready to cook, cover a baking sheet with foil and preheat it in the oven, drain the chicken, and let chicken start to cook.

Low-Carb Chicken Stir-Fry Sheet Pan Meal found on KalynsKitchen.com

While the chicken cooks trim sugar snap peas and cut the red bell peppers  into same-size pieces. Toss vegetables with some peanut oil. After chicken has cooked 8 minutes, arrange the veggies around the chicken pieces on the baking sheet. Cook 12 minutes more, or until chicken is cooked through and lightly browned. Brush chicken and veggies with the remaining marinade.

Low-Carb Chicken Stir-Fry Sheet Pan Meal found on KalynsKitchen.com

Serve hot and devour!

Make it a Meal: This would be great with The BEST Easy Cauliflower Rice with Garlic and Green Onions on the side for a low-carb meal.

More Low-Carb Chicken Cooked in the Oven:

Low-Carb Pepperoni Pizza Chicken Bake ~ Kalyn’s Kitchen
Three-Step Juicy Italian Baked Chicken ~ Wholesome Yum
Low-Carb Baked Chicken Nuggets with Mustard, Almond, and Parmesan ~ Kalyn’s Kitchen
21 Awesome Low-Carb Chicken Wings Recipes ~ All Day I Dream About Food
The BEST Low-Carb Baked Chicken Recipes from Kalyn’s Kitchen ~ Kalyn’s Kitchen

Low-Carb Chicken Stir-Fry Sheet Pan Meal

When you need an easy chicken dinner the whole family will love, it doesn’t get much better than this Low-Carb Chicken Stir-Fry Sheet Pan Meal.

Ingredients:

  • 3 boneless, skinless chicken breasts, trimmed and cut into pieces at least 1 inch square
  • 2 red bell peppers, core cut out and cut into strips the size of sugar snap peas
  • 2 cups trimmed sugar snap peas
  • 1 1/2 T peanut oil
  • 1-2 T sesame seeds, preferably black

Marinade Ingredients:

  • 1/3 cup soy sauce (gluten-free if needed)
  • 2 T unseasoned (unsweetened) rice vinegar
  • 1 T Stevia Granulated Sweetener or another low-carb sweetener
  • 1 T agave nectar or maple syrup (or use another tablespoon of sweetener if you prefer)
  • 1 T sesame oil
  • 1/2 tsp. garlic powder

Directions:

  1. Trim the chicken breasts and cut into pieces at least 1 inch square.
  2. Combine soy sauce, rice vinegar, Stevia, agave or maple syrup, sesame oil and garlic powder.
  3. Put the chicken into a Ziploc bag and pour in HALF the marinade. Let chicken marinate in the fridge for at least 4 hours (or all day while you’re at work would be even better.)
  4. When you’re ready to cook, cover a large baking sheet with foil, then put it in the oven and let the pan get hot while the oven heats to 425F/220C.
  5. Drain the marinated chicken well in a colander placed in the sink. Remove the hot baking sheet from the oven and spread the chicken out over the surface (so pieces are not touching). Put baking sheet into the oven and cook chicken 8 minutes.
  6. While the chicken cooks, trim ends of the sugar snap peas. Cut out the core and seeds of the red bell peppers and discard; then cut peppers into strips about the same thickness as the sugar snap peas.
  7. Put veggies into a bowl and toss with the peanut oil.
  8. After 8 minutes, remove pan from the oven and arrange the veggies around the chicken, trying to have each vegetable piece touching the pan as much as you can. Put back into the oven and cook about 12 minutes more, or until the chicken is cooked through and lightly browned.
  9. Brush cooked chicken and vegetables with the remaining marinade and sprinkle with black sesame seeds. Serve hot.

Notes:

We used Stevia Granulated Sweetener for this recipe, but use any sweetener you prefer.

This recipe was created by Kalyn and tested with both Jake and Kara.

 

All images and text ©
Low-Carb Chicken Stir-Fry Sheet Pan Meal found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Even if you use the one tablespoon of agave or maple syrup, the amount of added sugar per serving is minimal here (and you’re only eating the small amount of the marinade that sticks to the meat and veggies.) Even though they have a slightly sweet flavor, red bell peppers and sugar snap peas are both pretty low in carbs, so this should be approved for low-carb and low-glycemic diets. I’d eat this for any phase of the South Beach Diet, although you might want to use all Stevia in the marinade if you’re doing Phase One.

Find More Recipes Like This One:
Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. Or Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb Chicken Stir-Fry Sheet Pan Meal found on KalynsKitchen.com

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35 comments on “Low-Carb Chicken Stir-Fry Sheet Pan Meal (Video)”

  1. Oh yes, this is just my kind of dinner! What a great start to 2017.

  2. Yum! This is going on my meal plan this week! We are heading into this year with a healthy start…keep them coming!

  3. This looks amazing! I love one pan dinners like this. I'm adding it to my rotation for easy meals on weeknights.

  4. Kalyn, This dinner looks amazing and so easy to pull together. I have
    been a subscriber for about 10 years now and you always keep things
    fresh and relevant. Thanks!

  5. We had this tonite, and it will be a staple for us for a long time. Of course, I used button mushrooms, green beans, cauliflower and carrots (the last two with some pre-cooking in the micro) instead of snap peas and peppers because that was what i had on hand. Still loved it

  6. I know you said three boneless chicken breasts but roughly how many pounds would you say?

  7. I love the looks of this meal, Kalyn. It is just what I need right now….easy to prepare and tasty to eat. I want more like this. Thanks!

  8. this looks great! Linked here from a recent shrimp recipe, both look great actually, love having all on one pan, so much better at least in terms of cleanup, thank you for this recipe!

  9. Big fan of stir fry here and this looks delicious. Really eager to try this because I've never thought of doing it on a sheet pan.
    Love this idea!

  10. This was a huge success with my family! The flavor is amazing! Thanks for your great recipes!

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  12. This recipe is genius! I did not think there was a recipe easier than stir frying but you’ve made it.

  13. Making the recipe exactly , how many carbs would there be in a serving?

    • I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I can do at this time.

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  15. I’m currently on a diet that is very strict about sugar intake; can I make this without the Agave or syrup?

    • I’ve never made this without any sweetener, so I can’t say for sure how it will be. I assume there are no sweeteners approved for you to use?

      I’m guessing with soy sauce and vinegar and nothing to sweeten it, it might be rather strong. You could mix up the marinade and taste it to see what you think. Maybe try adding a few tablespoons of stock? Let me know how it works if you decide to try it.

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  18. I do not have rice vinegar.  I have red wine vinegar or balsamic.  Can i use one of them?

  19. At the end the recipe states to brush w remaining marinade; however there is no direction to put any aside or to save any after draining the chicken. And you would need to boil that if using at the end of the recipe. Something is not quite right ,or am I misreading it?

    • The directions say “Put the chicken into a Ziploc bag and pour in HALF the marinade.” Then later is says “Brush cooked chicken and vegetables with the remaining marinade”. I thought that was making it clear that you reserve half the marinade before you marinate the chicken, and that is what gets brushed on the chicken at the end.

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