Chicken & Vegetable Stir Fry

This is a super easy and delicious recipe! It's SUPER high protein and low carb! You can customize it any you'd like. 

Course Main Course
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 Servings
Calories 210 kcal
Author Taralynn McNitt


  • 3 Large Bell Peppers (green & red)
  • 1 Medium Yellow Onion
  • 1 Cup Carrot Chips
  • 1 Cup Snow Peas
  • 2 Cups Fresh Broccoli
  • 2 Tbsp Olive Oil
  • 3 Lbs Chicken Breast (skinless & boneless)
  • 1/2 Tbsp Garlic Powder
  • 2 Tbsp Honey
  • 3 Tbsps Low Sodium Soy Sauce
  • 1 Tsp Black Pepper
  • 1/2 Tbsp Onion Powder
  • 1 Tsp Apple Cider Vinegar


  1. Slice the bell peppers and onions. Heat a frying pan or cast iron skillet with olive oil. Add all the vegetables and saute. 

  2. In a separate pan, add the diced chicken breast and one tablespoon of olive oil. Stir every three minutes until completely cooked. Add one tablespoon of soy sauce to the cooked chicken. 

  3. Drain the juices from the chicken pan and add the chicken to the sauteed vegetables. Turn heat to low, and add the garlic powder, black pepper, onion powder, apple cider vinegar, soy sauce and honey. 

  4. Serve with rice & sweet chili sauce! 

Recipe Notes

10 Servings, 2 Cups Per Serving!

10g Carbs, 5g Fat, 28g Protein, 2g Fiber, 5g Sugar