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.
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!
How to Make Low-Carb Chicken Stir-Fry Sheet Pan Meal:
(Scroll down for complete printable recipe with nutritional information.)
- Trim 3 boneless, skinless chicken breasts and cut into pieces at least 1 inch square.
- Mix soy sauce, unsweetened rice vinegar, Monkfruit Sweetener (affiliate link), 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, then spread it out on the sheet pan and let chicken start to cook in the oven.
- 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.
- Serve hot and devour!
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
- 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
- 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
- Trim the chicken breasts and cut into pieces at least 1 inch square.
- Combine soy sauce, rice vinegar, Stevia, agave or maple syrup, sesame oil and garlic powder.
- 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.)
- 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.
- 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.
- 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.
- Put veggies into a bowl and toss with the peanut oil.
- 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.
- Brush cooked chicken and vegetables with the remaining marinade and sprinkle with black sesame seeds. Serve hot.
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.
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.