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Low-Carb Chicken Stir-Fry Sheet Pan Meal

Low-Carb Chicken Stir-Fry Sheet Pan Meal
  • Category


  • Cusine



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

2 T unseasoned rice vinegar

2 T low-carb sweetener of your choice

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 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 . 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.