Kalyn's Kitchen

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. 

PIN Low-Carb Chicken Stir-Fry Sheet Pan Meal to make it later!

Watch the video to see if you might like to make
Low-Carb Chicken Stir-Fry Sheet Pan Meal!

 

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

I’m a fan of red and green foods for the holidays and this Low-Carb Chicken Stir-Fry Sheet Pan Meal is so deliciously red and green that it seems perfect for my Friday Favorites pick this week! And this recipe has been such a favorite! It’s been hugely popular on the blog, and I have made it quite a few times myself for a quick-and-easy dinner.

The 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. 

 Check out Low-Carb and Keto Sheet Pan Meals for Easy Family Dinners for even more tasty ideas for sheet pan meals!

Low-Carb Chicken Stir-Fry Sheet Pan Meal process photo collage

How to Make Low-Carb Chicken Stir-Fry Sheet Pan Meal:

(Scroll down for complete printable recipe with nutritional information.)

  1. Trim 3 boneless, skinless chicken breasts and cut into pieces at least 1 inch square.
  2. Mix soy sauce, unsweetened rice vinegar, Monkfruit Sweetener (affiliate link), agave or maple syrup, sesame oil, and garlic powder to make the marinade.
  3. 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.)
  4. When you’re ready to cook, cover a baking sheet with foil and preheat it in the oven
  5. Drain the chicken, then spread it out on the sheet pan and let chicken start to cook in the oven.
  6. While the chicken cooks, trim sugar snap peas and cut the red bell peppers  into same-size pieces. Toss vegetables with some peanut oil.
  7. After chicken has cooked 8 minutes, arrange the veggies around the chicken pieces on the baking sheet.
  8. Cook 12 minutes more, or until chicken is cooked through and lightly browned.
  9. Brush chicken and veggies with the remaining marinade.
  10. Serve hot and devour!
Low-Carb Chicken Stir-Fry Sheet Pan Meal found on KalynsKitchen.com

Make it a Low-Carb 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

Low-Carb Chicken Stir-Fry Sheet Pan Meal

Yield 4 servings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

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
  • 2 cups 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
  • 2 T low-carb sweetener of your choice (see notes)
  • 1 T sesame oil
  • 1/2 tsp. garlic powder

Instructions

  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.
  6. 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.
  7. 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.
  8. Put veggies into a bowl and toss with the peanut oil.
  9. 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.
  10. Put back into the oven and cook about 12 minutes more, or until the chicken is cooked through and lightly browned.
  11. Brush cooked chicken and vegetables with the remaining marinade and sprinkle with black sesame seeds. Serve hot.

Notes

We originally used Stevia Granulated Sweetener (affiliate link) with agave nectar for this recipe, but now I would just use Golden Monkfruit Sweetener (affiliate link). Use any combination of sweeteners that you prefer.

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

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 312Total Fat: 14gSaturated Fat: 3gUnsaturated Fat: 10gCholesterol: 77mgSodium: 1227mgCarbohydrates: 11gFiber: 4gSugar: 6gProtein: 34g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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 Sheet Pan Meals to 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.

Pinterest image of Low-Carb Chicken Stir-Fry Sheet Pan Meal

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    46 Comments on “Low-Carb Chicken Stir-Fry Sheet Pan Meal (Video)”

  1. I think this will turn into a staple! Everyone loved it, little ones included! Your recipes are so easy to follow and for someone who’s creations frequently don’t “turn out”, these have all hit the mark! Served with cauliflower rice and saved some of the marinade to season it.

  2. Do you know what I can use instead of peanut oil for the low carb chicken stir fry pan? My son is allergic to peanuts.

    • Any neutral-flavored oil will be fine for this recipe. I wouldn’t use a strongly flavored oil like olive oil. I might use avocado oil if you have that, but use whatever you have.

  3. Excellent low-carb meal! I didn’t even miss the rice that I usually have with stir-fries. I loved the flavor and the chicken/veg combo. Thank you!

  4. A stupid question, perhaps, but for the benefit of the “non-cooks”, what do you mean by “trimmed” skinless, boneless chicken breasts. By the time they are skinless and boneless, what is there to trim?

    • Most boneless, skinless chicken breasts have some pieces of fat, blood vessels, or pieces of tendon that I like to trim. I trim everything that looks unsightly. (I notice some bloggers who don’t do this at all, so maybe I am just finicky. But I don’t like to eat them with that stuff on there.)

      • I know right? So gross looking! This looks delish can’t wait to try it out with items from my freezer during this covid 19 pandemic.

    • Heidi, hope you enjoy!

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