Diet & Healthy
Low-Carb Chicken and Bell Pepper Stir-Fry with Oyster Sauce
Prep
15 min
Cook
15 min
Servings
2
Level
Easy
This chicken and bell pepper stir-fry is quick, colorful, and perfect for anyone watching their carb intake but still wanting a delicious meal. Tender pieces of chicken breast are combined with crisp bell peppers and a savory, creamy oyster sauce, resulting in a bowlful of healthy food that's still incredibly tasty. It's perfect as a quick weeknight dinner after getting home from work.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams boneless chicken breast fillet
- 1 red bell pepper
- 1 yellow bell pepper
- 1/2 onion
- 3 cloves minced garlic
- 2 tbsp oyster sauce
- 1 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 2 tbsp olive oil or vegetable oil
- 3 tbsp chicken broth
- to taste salt
- 1/2 tsp ground black pepper
- 1 stalk green onion, sliced
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👩🍳 Instructions
- 1 Cut the chicken breast fillet into small cubes or thin strips so it cooks quickly and absorbs the seasoning easily.
- 2 Wash the red and yellow bell peppers thoroughly, remove the seeds and white membrane, then cut into matchstick-sized strips.
- 3 Thinly slice the onion and finely mince the garlic.
- 4 Heat the olive oil in a skillet or nonstick pan over medium heat, sauté the garlic until fragrant, then add the onion and cook until softened.
- 5 Add the chicken pieces, stir well, and cook until the surface turns white and is no longer pink, about 4-5 minutes.
- 6 Add the oyster sauce, soy sauce, salt, and black pepper, and stir well so the seasoning soaks into the chicken.
- 7 Pour in the chicken broth, cook over medium heat, stirring occasionally, until the chicken is fully cooked and the sauce thickens slightly, about 3-4 minutes.
- 8 Add the bell pepper strips, stir quickly, and cook for just 2-3 minutes so the peppers stay crisp and keep their bright color.
- 9 Taste and adjust the salt or pepper if needed. Turn off the heat, then drizzle in the sesame oil and sprinkle with sliced green onion, stirring briefly.
- 10 Serve while warm as a dinner dish or as a low-carb diet meal prep option.
💡 Tips
• Use fresh chicken breast and cut against the grain so the texture stays tender when cooked.
• Don't overcook the bell peppers so they stay crisp and retain more of their nutrients.
• You can substitute the chicken breast with turkey breast or shrimp for another low-carb protein variation.
• Store leftovers in the refrigerator for up to 2 days in an airtight container, and reheat before serving.
📊 Nutrition Facts / serving
285
Calories (kcal)
32 g
Protein
14 g
Fat
8 g
Carbs
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