Name: Low-Carb Chicken Stir-Fry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 tbsp olive oil; 2 boneless, skinless chicken breasts, thinly sliced; 1 cup broccoli florets; 1/2 cup red bell pepper, julienned; 1/2 cup green bell pepper, julienned; 1/2 cup carrot sticks; 1/2 cup snap peas; 1/4 cup white onion, thinly sliced; 2 cloves garlic, minced; 1 tbsp low-sodium soy sauce; 1 tbsp rice vinegar; 1/2 tsp ground ginger; Salt and pepper to taste; Optional: sesame seeds for garnish

Jump to Recipe·Print Recipe

This Gestational Diabetes-Friendly Chicken Veggie Stir-Fry is a quick, colorful, and nutrient-dense meal featuring lean chicken breast and a variety of fiber-rich vegetables. With minimal carbs and no added sugars, it’s designed to help maintain blood sugar levels while delivering a satisfying and flavorful dining experience.

Why You’ll Love This Recipe

Perfect for a balanced diet, this stir-fry offers lean protein, low-glycemic vegetables, and healthy fats—all without compromising taste. It’s an excellent choice for managing gestational diabetes or anyone looking to eat cleaner. The dish is also quick to prepare, customizable, and ideal for meal prep.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

olive oil
boneless, skinless chicken breasts, thinly sliced
broccoli florets
red bell pepper, julienned
green bell pepper, julienned
carrot sticks
snap peas
white onion, thinly sliced
garlic, minced
low-sodium soy sauce
rice vinegar
ground ginger
salt and pepper to taste
sesame seeds (optional for garnish)

Directions

Heat olive oil in a large skillet or wok over medium heat.
Add sliced chicken and stir-fry until lightly browned and fully cooked, about 5–7 minutes. Remove from the pan and set aside.
In the same pan, add broccoli, red and green bell peppers, carrots, snap peas, and onion. Stir-fry for 4–5 minutes until vegetables are just tender but still crisp.
Add garlic and ground ginger; stir for 30 seconds until aromatic.
Return the cooked chicken to the skillet.
Add soy sauce and rice vinegar. Toss everything together to coat evenly and cook for an additional 2 minutes.
Adjust seasoning with salt and pepper to taste. Garnish with sesame seeds if desired and serve warm.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 3
Calories: 270 kcal per serving

Variations

Swap chicken for tofu or shrimp for different protein options.
Use zucchini or mushrooms in place of carrots for a lower-carb variation.
Add a splash of toasted sesame oil at the end for deeper flavor.
Sprinkle with crushed peanuts or cashews for added crunch and protein.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave in 30-second intervals until warmed through. Avoid overcooking during reheating to maintain vegetable texture.

FAQs

Is this dish suitable for other types of diabetes?

Yes, it is appropriate for managing both type 1 and type 2 diabetes due to its low carb and high fiber profile.

Can I make this dish vegetarian?

Yes, substitute chicken with tofu or tempeh and adjust seasonings to taste.

Is rice or noodles a suitable side?

Brown rice or shirataki noodles can be served in small portions depending on individual carb needs.

Can I add more sauce?

Yes, but stick to low-sodium, low-sugar options to keep it diabetes-friendly.

Are frozen vegetables okay?

Yes, just ensure they are not pre-seasoned or sauced.

What’s a good substitute for soy sauce?

Coconut aminos is a good lower-sodium, soy-free alternative.

Can I cook this in advance?

Yes, it works well for meal prep and maintains flavor and texture when reheated.

How spicy is this dish?

It is not spicy by default, but red pepper flakes can be added for heat.

Can I omit the vinegar?

Yes, but it helps brighten the flavors; consider lemon juice as an alternative.

Does this recipe freeze well?

Yes, though vegetables may soften slightly upon thawing. Freeze in airtight containers and reheat gently.

Conclusion

This Gestational Diabetes-Friendly Chicken Veggie Stir-Fry is a fast, flavorful, and health-conscious option tailored to blood sugar stability and nutritional balance. With its vibrant mix of vegetables and satisfying protein, it’s perfect for weeknight dinners, meal prep, or anyone seeking a wholesome, low-carb meal without sacrificing taste.

Low-Carb Chicken Stir-Fry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Mia
Total Time: 25 minutes
Yield: 3 servings 1x
Diet: Diabetic

Print Recipe

Description

A vibrant, low-carb stir-fry loaded with lean chicken breast and fiber-rich vegetables—perfectly balanced for blood sugar stability and packed with flavor.

Instructions

Heat olive oil in a large skillet or wok over medium heat.
Add chicken and cook until lightly browned and cooked through, about 5–7 minutes. Remove and set aside.
In the same pan, add broccoli, bell peppers, carrots, snap peas, and onions. Stir-fry for 4–5 minutes until just tender.
Add garlic, ginger, and cooked chicken back to the pan.
Stir in soy sauce and rice vinegar. Toss to coat evenly and cook for another 2 minutes.
Season with salt and pepper. Serve warm, optionally garnished with sesame seeds.