Stir-Fried Chicken and Zucchini in Soy Ginger Sauce

This Stir-Fried Chicken and Zucchini in Soy Ginger Sauce is a keto-friendly dish that packs a punch of flavor with a savory blend of soy sauce, fresh ginger, and garlic. It's a perfect quick and easy meal for any time of the day that will satisfy your cravings without breaking your carb limit.

Course Dinner

Cuisine Asian-inspired

Keyword chicken, Easy Dinner, Keto, Low-Carb, Soy Ginger Sauce, Stir-Fry, Zucchini

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 260kcal

Equipment

Large skillet or wok
Cutting board
Chef’s knife
Grater
Garlic press (optional)
Measuring cups and spoons
Mixing bowl
Stirring utensil

Ingredients

1 pound Chicken breast, thinly sliced
2 medium Zucchini, sliced into half-moons about 500 grams
2 tablespoons Avocado oil
2 teaspoons Fresh ginger, grated
3 cloves Garlic, minced
¼ cup Soy sauce or tamari for gluten-free
1 tablespoon Sesame oil
1 tablespoon Apple cider vinegar
1 teaspoon Erythritol or another keto-friendly sweetener
½ teaspoon Crushed red pepper flakes optional
Green onions, chopped for garnish
Sesame seeds for garnish

Instructions

Prepare all ingredients: Slice the chicken and zucchini, grate the ginger, mince the garlic, and measure out the soy sauce, sesame oil, vinegar, and sweetener.
Heat avocado oil in a large skillet or wok over medium-high heat.
Add the chicken to the skillet, spreading it out into a single layer. Allow it to brown for 2-3 minutes without stirring.
Stir the chicken and continue cooking until it's nearly cooked through, about 2-3 more minutes. Remove the chicken and set it aside.
In the same skillet, add the sliced zucchini. Stir-fry for about 4-5 minutes, or until tender-crisp.
Push the zucchini to the edges of the skillet and add the ginger and garlic to the center. Stir them quickly for about 30 seconds, being careful not to burn them.
Mix the soy sauce, sesame oil, apple cider vinegar, erythritol, and red pepper flakes in a small bowl to create the sauce.
Return the chicken to the skillet with the zucchini and pour the sauce over the top.
Stir everything together and cook for an additional 2-3 minutes, ensuring the chicken is fully cooked and the flavors are well combined.
Garnish with chopped green onions and sesame seeds before serving.

Notes

For a spicier kick, increase the amount of red pepper flakes to taste.

Ensure the chicken is thinly sliced for quick and even cooking.

Tamari can be used instead of soy sauce for a gluten-free option.

Adjust the sweetness of the sauce by adding more or less erythritol according to your preference.

Nutrition