35+ Healthy Holiday Low-Sodium Stir-Fry Recipes That Wow Cooking

As the holiday season approaches, many of us are excited about the abundance of food, family gatherings, and festive meals.

However, if you’re watching your sodium intake, it can sometimes feel like your healthy eating habits are compromised during celebrations.

Fear not!

We’ve got you covered with over 35 delicious low-sodium stir-fry recipes that are perfect for any holiday table.

These recipes are not only flavorful and vibrant, but they also help you keep your health goals in check without sacrificing taste.

Whether you’re cooking for a small group or hosting a grand holiday feast, these low-sodium stir-fries are sure to impress your guests and satisfy your taste buds.

35+ Healthy Holiday Low-Sodium Stir-Fry Recipes That Wow Cooking

This holiday season, make your meals healthier without compromising on flavor with these 35+ low-sodium stir-fry recipes.

With a perfect blend of fresh vegetables, lean proteins, and savory sauces, each dish is designed to keep sodium levels low while still delivering a satisfying, mouth-watering experience.

So why not try something new and nutritious this year?

These healthy stir-fries will be a hit at any holiday gathering and help you celebrate in a way that feels good for both you and your guests.

Happy cooking, and here’s to a healthier, more delicious holiday season!

Holiday Veggie Stir Fry with Almonds and Ginger

This light, low-sodium veggie stir fry is filled with colorful holiday vegetables, including bell peppers, zucchini, and carrots. The addition of fresh ginger and almonds gives it a flavorful kick while keeping it low in sodium and perfect for a keto lunch. With its crunchy texture and warm, comforting aroma, this stir fry offers a festive twist to your holiday meals without compromising on flavor.

Ingredients:

• 1 medium zucchini, sliced into thin half-moons
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup carrots, julienned
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1/4 cup unsalted almonds, chopped
• 1 tablespoon coconut oil
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon low-sodium soy sauce or tamari
• 1/2 tablespoon monk fruit sweetener or other keto-friendly sweeteners (optional)
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Heat the coconut oil in a large pan or wok over medium-high heat.
2. Add the ginger and garlic, sautéing for about 1 minute until fragrant.
3. Add the zucchini, bell peppers, and carrots to the pan. Stir fry for 5-7 minutes until the vegetables are tender but still crisp.
4. Stir in the sesame oil, rice vinegar, low-sodium soy sauce, and sweetener (if using). Cook for an additional 2 minutes to allow the sauce to thicken slightly.
5. Sprinkle in the almonds, black pepper, and red pepper flakes, then toss to combine.
6. Serve hot, garnished with extra chopped almonds or a sprinkle of sesame seeds if desired.

This Holiday Veggie Stir Fry is a vibrant and festive way to incorporate low-sodium ingredients into your holiday meal plan. The crunch of the almonds adds a satisfying texture, while the balance of sweet and tangy flavors from the rice vinegar and monk fruit sweetener makes it perfect for a keto-friendly lunch. Enjoy this quick and nutritious stir fry as a tasty, heart-healthy holiday alternative.

Spicy Shrimp and Broccoli Stir Fry

This spicy shrimp stir fry with broccoli offers a delightful blend of flavors that will tantalize your taste buds while sticking to a low-sodium and keto-friendly diet. With the heat of chili flakes and the freshness of garlic, this dish is perfect for a festive holiday lunch, delivering a protein-packed meal with an extra dose of greens.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 cups broccoli florets
• 2 tablespoons olive oil
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon low-sodium soy sauce or tamari
• 1 tablespoon lime juice
• 1/2 teaspoon red chili flakes (adjust to taste)
• 1 tablespoon unsweetened coconut flakes (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil and sesame oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger, cooking for 1-2 minutes until fragrant.
3. Add the shrimp to the pan and cook for 2-3 minutes per side, until they turn pink and are cooked through. Remove shrimp from the pan and set aside.
4. In the same pan, add the broccoli florets and stir-fry for 5 minutes until they start to soften.
5. Stir in the low-sodium soy sauce, lime juice, red chili flakes, and cooked shrimp. Toss everything together and cook for an additional 2 minutes.
6. Serve with a sprinkle of coconut flakes and fresh cilantro for garnish.

This Spicy Shrimp and Broccoli Stir Fry is not only delicious and festive but also an excellent way to stay on track with your low-sodium and keto lifestyle. The shrimp provides lean protein, while the broccoli adds a healthy dose of fiber and nutrients. The chili flakes offer a spicy holiday kick, and the fresh lime juice adds a zesty finish, making this dish a flavorful, satisfying holiday lunch.

Holiday Tofu Stir Fry with Brussels Sprouts and Mushrooms

For a vegetarian holiday lunch, this Holiday Tofu Stir Fry is a perfect low-sodium and keto-friendly choice. With the earthy flavors of Brussels sprouts and mushrooms combined with the protein-rich tofu, this dish is both satisfying and nutritious. The slight crunch of the Brussels sprouts adds a festive texture, making it ideal for a light, holiday-themed stir fry.

Ingredients:

• 14 oz firm tofu, drained and cubed
• 2 cups Brussels sprouts, trimmed and halved
• 1 cup mushrooms, sliced
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon low-sodium soy sauce or tamari
• 1 teaspoon apple cider vinegar
• 1 tablespoon nutritional yeast (optional)
• 1/4 teaspoon turmeric (for color and flavor)
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large pan or wok over medium heat.
2. Add the tofu cubes and cook until golden brown on all sides, about 8 minutes. Remove tofu from the pan and set aside.
3. In the same pan, add the sesame oil and sauté the garlic and ginger for 1 minute.
4. Add the Brussels sprouts and mushrooms to the pan, cooking for 5-6 minutes until tender and slightly caramelized.
5. Stir in the low-sodium soy sauce, apple cider vinegar, turmeric, and nutritional yeast (if using). Cook for 2 more minutes.
6. Add the cooked tofu back to the pan and toss to combine everything. Season with salt and pepper to taste.
7. Serve immediately, garnished with extra nutritional yeast or sesame seeds if desired.

This Holiday Tofu Stir Fry is a festive, low-sodium, and keto-friendly dish that’s packed with plant-based protein and vibrant vegetables. The tofu’s crispy texture contrasts beautifully with the tender Brussels sprouts and mushrooms, creating a dish full of flavor and depth. Ideal for a holiday lunch, this stir fry offers a perfect balance of protein, healthy fats, and fiber to keep you full and satisfied throughout the day.

Ginger-Sesame Chicken Stir Fry with Snow Peas

This Ginger-Sesame Chicken Stir Fry is a simple, yet flavorful dish perfect for a low-sodium, keto holiday lunch. The chicken is tender and juicy, combined with crunchy snow peas and aromatic ginger for a refreshing, tangy flavor. A touch of sesame oil brings a rich, nutty finish to the dish, making it both festive and satisfying. With minimal sodium and carbs, it’s a great healthy option for the holiday season.

Ingredients:

• 1 lb chicken breast, sliced into thin strips
• 1 cup snow peas, trimmed
• 1/2 red bell pepper, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• 1/4 teaspoon black pepper
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil and sesame oil in a large skillet or wok over medium-high heat.
2. Add the chicken strips and cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
3. Add the ginger and garlic to the pan and sauté for 1 minute until fragrant.
4. Stir in the snow peas and red bell pepper. Cook for an additional 2-3 minutes, until the vegetables are tender but still crisp.
5. Add the low-sodium soy sauce, rice vinegar, and black pepper. Toss to coat the chicken and vegetables in the sauce, cooking for another 2 minutes.
6. Sprinkle with sesame seeds and garnish with fresh cilantro before serving.

This Ginger-Sesame Chicken Stir Fry is a festive yet healthy option for a low-sodium, keto-friendly lunch. The fresh ginger and sesame oil create a delightful combination of flavors, while the snow peas and red bell peppers add crunch and color. It’s an easy-to-make dish that’s perfect for busy holiday days, providing a satisfying, nutritious meal without the extra carbs or sodium.

Cauliflower Rice Stir Fry with Sausage and Kale

This hearty Cauliflower Rice Stir Fry features savory sausage and nutrient-packed kale, making it a perfect low-sodium and keto-friendly holiday lunch. The cauliflower rice acts as a great low-carb substitute, and the rich flavors from the sausage blend perfectly with the greens and spices. It’s a filling, savory dish that offers all the comfort of a holiday meal with none of the carbs.

Ingredients:

• 1 lb keto-friendly sausage (like chicken or turkey sausage)
• 2 cups kale, chopped
• 3 cups cauliflower rice
• 1 tablespoon olive oil
• 1 tablespoon coconut oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste

Instructions:

1. Heat olive oil and coconut oil in a large skillet or wok over medium heat.
2. Slice the sausage into rounds or crumble it into small pieces, then add it to the skillet. Cook for 5-7 minutes, stirring occasionally, until the sausage is browned and cooked through.
3. Add the diced onion and garlic to the skillet and sauté for 2-3 minutes until the onion becomes translucent.
4. Stir in the chopped kale and cook for 3-4 minutes until it wilts.
5. Add the cauliflower rice, dried thyme, and red pepper flakes (if using). Cook for another 5-7 minutes, stirring occasionally, until the cauliflower rice becomes tender.
6. Season with salt and pepper to taste, then serve hot.

This Cauliflower Rice Stir Fry with Sausage and Kale is a flavorful, low-sodium, and keto-friendly holiday lunch that’s as satisfying as it is nutritious. The sausage adds a savory richness, while the kale and cauliflower rice provide a balance of fiber and essential nutrients. This dish is perfect for those looking to indulge in a hearty meal while keeping things light on carbs and sodium.

Beef and Asparagus Stir Fry with Garlic and Lime

This Beef and Asparagus Stir Fry is a rich, flavorful dish that’s perfect for the holiday season. Tender beef strips are cooked with fresh asparagus, garlic, and lime for a burst of citrusy brightness. The dish is low in sodium and carbs, making it an excellent choice for those following a keto lifestyle. The simplicity of the ingredients allows the natural flavors to shine, creating a delicious and festive stir fry.

Ingredients:

• 1 lb beef sirloin, sliced into thin strips
• 2 cups asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• 1 tablespoon low-sodium soy sauce or tamari
• 1 teaspoon lime zest
• 1/2 teaspoon black pepper
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the beef strips and cook for 3-5 minutes, stirring occasionally, until the beef is browned and cooked through.
3. Add the garlic and asparagus to the pan, cooking for 3-4 minutes, until the asparagus is tender but still crisp.
4. Stir in the lime juice, low-sodium soy sauce, lime zest, and black pepper. Cook for an additional 2 minutes, tossing everything together.
5. Serve hot, garnished with fresh cilantro.

This Beef and Asparagus Stir Fry is a fantastic choice for a keto-friendly, low-sodium holiday lunch. The tender beef, crisp asparagus, and zesty lime create a perfect balance of flavors that will brighten up any holiday spread. Quick to prepare and packed with nutrients, it’s a great option for those who want a delicious, protein-rich meal that is both festive and healthy.

Holiday Turkey Stir Fry with Spinach and Cranberries

This Holiday Turkey Stir Fry is a delightful, low-sodium, keto-friendly dish that incorporates the festive flavors of turkey, fresh spinach, and tart cranberries. The savory turkey pairs beautifully with the subtle sweetness of the cranberries, and the spinach adds a boost of nutrients. This dish offers a healthy twist on holiday leftovers, making it a light yet filling option for lunch.

Ingredients:

• 1 lb ground turkey
• 3 cups fresh spinach, roughly chopped
• 1/4 cup dried unsweetened cranberries
• 2 tablespoons olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground sage
• 1/2 teaspoon black pepper
• Salt, to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the ground turkey and cook, breaking it apart with a spoon, until it’s browned and cooked through (about 6-8 minutes).
3. Add the diced onion and garlic, cooking for another 2-3 minutes until fragrant and the onion becomes soft.
4. Stir in the chopped spinach, cooking until it wilts down (about 3 minutes).
5. Add the cranberries, apple cider vinegar, ground sage, black pepper, and salt. Stir everything together and cook for 2 more minutes to allow the flavors to meld.
6. Serve hot, garnished with extra cranberries if desired.

This Holiday Turkey Stir Fry with Spinach and Cranberries is a simple, delicious way to incorporate seasonal flavors into a low-sodium, keto-friendly meal. The ground turkey provides lean protein, while the spinach and cranberries add a nutritious and festive touch. This dish is perfect for those looking for a light yet filling option to enjoy during the holiday season.

Sweet Chili Pork Stir Fry with Bok Choy

This Sweet Chili Pork Stir Fry is a flavorful low-sodium, keto-friendly dish that combines the rich taste of pork with the freshness of bok choy and a hint of sweetness from a low-sodium sweet chili sauce. The pork is tender and juicy, while the bok choy adds crunch and nutrients. The dish is light yet satisfying, perfect for a holiday lunch with a touch of spice and sweetness.

Ingredients:

• 1 lb pork tenderloin, sliced thinly
• 2 cups bok choy, chopped
• 1 red bell pepper, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons low-sodium sweet chili sauce
• 1 tablespoon rice vinegar
• 1 teaspoon garlic powder
• 1 tablespoon fresh ginger, grated
• 1/4 teaspoon black pepper
• 1 tablespoon sesame oil

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced pork tenderloin and cook for 5-6 minutes, stirring occasionally, until browned and cooked through.
3. Stir in the ginger, garlic powder, and black pepper, cooking for 1 more minute until fragrant.
4. Add the bok choy and red bell pepper to the pan. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
5. Pour in the low-sodium sweet chili sauce, rice vinegar, and sesame oil. Toss everything together and cook for an additional 2 minutes until the sauce thickens slightly.
6. Serve hot, garnished with sesame seeds or fresh cilantro if desired.

This Sweet Chili Pork Stir Fry with Bok Choy is an exciting low-sodium, keto-friendly holiday lunch option that combines savory pork with the sweetness of chili sauce and the crunch of bok choy. The dish offers a perfect balance of flavor and texture, making it a satisfying choice for any holiday meal without the extra carbs or sodium.

Zucchini and Bell Pepper Beef Stir Fry

This Zucchini and Bell Pepper Beef Stir Fry is a light yet hearty meal packed with protein and vibrant vegetables. With the lean beef providing protein and the zucchini and bell peppers offering fiber and vitamins, this dish is low in sodium and carbs, making it perfect for a keto-friendly lunch. The addition of garlic and fresh herbs brings out the natural flavors, creating a comforting and festive stir fry.

Ingredients:

• 1 lb flank steak, thinly sliced
• 1 zucchini, sliced into half-moons
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon low-sodium soy sauce or tamari
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced flank steak and cook for 4-5 minutes until browned and cooked through.
3. Add the minced garlic and cook for another 1 minute until fragrant.
4. Add the zucchini and bell peppers to the pan, stir-frying for 4-5 minutes until the vegetables are tender but still crisp.
5. Stir in the low-sodium soy sauce, balsamic vinegar, oregano, and black pepper. Cook for 2 more minutes, tossing everything together.
6. Serve hot, garnished with fresh parsley.

This Zucchini and Bell Pepper Beef Stir Fry is a flavorful, low-sodium, keto-friendly dish that is perfect for a holiday lunch. The beef is tender and savory, while the zucchini and bell peppers add crunch and color. With simple ingredients and easy preparation, this stir fry makes a perfect addition to any festive meal, offering a satisfying yet healthy option that won’t derail your low-carb or low-sodium goals.

Lemon Garlic Salmon Stir Fry with Asparagus and Kale

This Lemon Garlic Salmon Stir Fry is a refreshing and light dish that combines the rich flavors of salmon with the zest of lemon and the freshness of asparagus and kale. Packed with healthy fats, protein, and antioxidants, it’s an excellent low-sodium, keto-friendly meal. The garlic and lemon infuse the salmon with aromatic flavors, while the vegetables add crunch and vibrant color, making it a festive and nutritious holiday lunch option.

Ingredients:

• 1 lb wild-caught salmon fillets, skin removed and cut into bite-sized pieces
• 2 cups asparagus, cut into 2-inch pieces
• 2 cups kale, chopped
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon low-sodium soy sauce or tamari
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat.
2. Add the salmon pieces and cook for 3-4 minutes per side until golden and cooked through. Remove the salmon from the skillet and set aside.
3. In the same pan, add the garlic and sauté for 1 minute until fragrant.
4. Add the asparagus and cook for 3-4 minutes until slightly tender.
5. Stir in the kale and cook for 2-3 minutes until wilted.
6. Return the salmon to the pan, adding the lemon juice, lemon zest, soy sauce, thyme, salt, and pepper. Toss everything together gently.
7. Serve hot, garnished with fresh parsley.

This Lemon Garlic Salmon Stir Fry with Asparagus and Kale is a bright, zesty dish that’s perfect for a low-sodium, keto-friendly holiday lunch. The rich flavors of the salmon, combined with the refreshing lemon and hearty vegetables, make it a satisfying and nutritious meal. With healthy fats from the salmon and antioxidants from the vegetables, this stir fry is a festive way to enjoy a nutrient-packed, flavorful meal.

Spaghetti Squash Stir Fry with Shrimp and Bell Peppers

This Spaghetti Squash Stir Fry with Shrimp and Bell Peppers is a delicious and healthy low-sodium, keto-friendly meal that’s both light and filling. The spaghetti squash acts as a great low-carb alternative to noodles, while shrimp provides lean protein. The bell peppers and spices add vibrant color and flavor, creating a festive dish that’s perfect for holiday gatherings or a quick lunch.

Ingredients:

• 1 medium spaghetti squash, cooked and shredded into strands
• 1 lb shrimp, peeled and deveined
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon low-sodium soy sauce or tamari
• 1 teaspoon rice vinegar
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the shrimp and cook for 2-3 minutes per side until they turn pink and are cooked through. Remove the shrimp and set aside.
3. In the same pan, add the garlic and cook for 1 minute until fragrant.
4. Add the bell peppers and sauté for 4-5 minutes until they are tender but still slightly crisp.
5. Stir in the spaghetti squash strands, low-sodium soy sauce, rice vinegar, red pepper flakes, cumin, salt, and pepper. Toss everything together and cook for 2-3 minutes.
6. Return the shrimp to the pan and toss gently to combine.
   This Spaghetti Squash Stir Fry with Shrimp and Bell Peppers is a flavorful and festive low-sodium, keto-friendly dish that’s perfect for a holiday lunch. The spaghetti squash provides a satisfying, noodle-like texture while being low in carbs, and the shrimp adds a lean source of protein. With colorful bell peppers and aromatic spices, this stir fry is both vibrant and filling, making it an excellent choice for a healthy holiday meal.

Balsamic Chicken and Brussels Sprouts Stir Fry

This Balsamic Chicken and Brussels Sprouts Stir Fry is a savory, low-sodium, keto-friendly meal that’s perfect for a cozy holiday lunch. The balsamic vinegar brings a rich, tangy flavor to the chicken and Brussels sprouts, while the garlic and herbs enhance the natural sweetness of the sprouts. This dish is both satisfying and nutritious, offering lean protein, fiber, and healthy fats.

Ingredients:

• 1 lb chicken breast, cut into thin strips
• 2 cups Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• Salt, to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the chicken strips and cook for 6-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
3. Add the minced garlic and cook for 1 minute until fragrant.
4. Stir in the Brussels sprouts and cook for 5-6 minutes until they start to soften and caramelize.
5. Pour in the balsamic vinegar, Dijon mustard, dried rosemary, and black pepper. Stir to coat the chicken and Brussels sprouts in the sauce.
6. Cook for an additional 2-3 minutes until the sauce thickens slightly.
7. Serve hot, with a drizzle of extra balsamic vinegar if desired.

This Balsamic Chicken and Brussels Sprouts Stir Fry is a delicious, low-sodium, keto-friendly dish that’s full of flavor and perfect for holiday lunches. The balsamic vinegar gives the chicken and Brussels sprouts a rich depth of flavor, while the Dijon mustard adds a hint of tang. It’s a hearty, satisfying meal that’s low in carbs and sodium, making it a great choice for a healthy and festive holiday meal.

Thai Basil Chicken Stir Fry

This Thai Basil Chicken Stir Fry is a vibrant and aromatic dish that brings the bold flavors of Thai cuisine into a low-sodium, keto-friendly meal. Tender chicken is stir-fried with fragrant garlic, fresh basil, and a touch of lime, creating a perfect balance of savory, spicy, and citrusy flavors. It’s a quick, healthy dish that’s ideal for a holiday lunch or a flavorful weeknight meal.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 1 cup fresh basil leaves, chopped
• 1 red bell pepper, sliced thinly
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fish sauce (low-sodium)
• 1 tablespoon lime juice
• 1/2 teaspoon red chili flakes (optional)
• 1/2 teaspoon ground ginger
• Salt and black pepper, to taste
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced chicken breast and cook for 5-6 minutes, stirring frequently, until the chicken is browned and cooked through.
3. Add the garlic and red bell pepper to the skillet and sauté for 2-3 minutes until the peppers soften.
4. Stir in the fish sauce, lime juice, red chili flakes (if using), and ground ginger. Cook for an additional 1-2 minutes to let the flavors meld.
5. Remove from heat and fold in the fresh basil until it wilts slightly.
6. Serve hot with lime wedges on the side.

This Thai Basil Chicken Stir Fry is a zesty, flavorful, low-sodium, and keto-friendly dish that’s perfect for a festive holiday lunch. The combination of basil, lime, and garlic creates a delightful aroma, while the chicken provides lean protein. Quick to prepare and packed with vibrant flavors, this stir fry makes a satisfying, light meal that’s ideal for those watching their carb and sodium intake.

Coconut Curry Chicken Stir Fry

This Coconut Curry Chicken Stir Fry is a rich, aromatic dish that combines the creamy goodness of coconut milk with the fragrant spices of curry for a comforting yet healthy low-sodium, keto-friendly meal. The chicken is cooked to perfection with colorful vegetables like bell peppers and zucchini, all infused with the flavors of ginger, garlic, and turmeric. This stir fry is an indulgent yet nutritious dish for a festive holiday lunch.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 1 cup coconut milk (unsweetened)
• 1 red bell pepper, sliced thinly
• 1 zucchini, sliced into half-moons
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• Salt, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat.
2. Add the sliced chicken breast and cook for 6-7 minutes, stirring occasionally, until browned and cooked through. Remove from the skillet and set aside.
3. In the same pan, add the garlic, ginger, curry powder, turmeric, and cumin. Cook for 1-2 minutes, stirring constantly, until fragrant.
4. Add the bell pepper and zucchini to the pan, cooking for 3-4 minutes until they begin to soften.
5. Pour in the coconut milk and stir to combine. Bring to a simmer and cook for an additional 5 minutes to thicken the sauce slightly.
6. Return the chicken to the pan and stir everything together. Cook for another 2-3 minutes to heat the chicken through.
7. Serve hot, garnished with fresh cilantro.

This Coconut Curry Chicken Stir Fry is an indulgent yet healthy dish that’s perfect for a keto-friendly, low-sodium holiday lunch. The coconut milk gives the stir fry a rich, creamy texture, while the curry and spices create an exciting depth of flavor. Packed with vegetables and lean protein, this dish is both comforting and nutritious, making it a great addition to your holiday meal rotation.

Eggplant and Beef Stir Fry with Ginger-Sesame Sauce

This Eggplant and Beef Stir Fry with Ginger-Sesame Sauce is a flavorful, low-sodium, keto-friendly dish that combines tender beef with the mild sweetness of eggplant. The ginger-sesame sauce adds a rich, aromatic flavor that perfectly complements the vegetables and beef, creating a delicious stir fry. This dish is both hearty and light, making it a great choice for a healthy holiday lunch.

Ingredients:

• 1 lb lean ground beef
• 2 medium eggplants, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon sesame oil
• 2 tablespoons low-sodium soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• 1/4 teaspoon black pepper
• Green onions for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through (about 6-8 minutes). Remove the beef from the skillet and set aside.
3. In the same pan, add the garlic and ginger, cooking for 1 minute until fragrant.
4. Add the diced eggplant and cook for 5-6 minutes until the eggplant is tender and lightly browned.
5. Stir in the sesame oil, low-sodium soy sauce, rice vinegar, black pepper, and cooked beef. Toss everything together and cook for another 2-3 minutes to combine the flavors.
6. Sprinkle with sesame seeds and garnish with green onions before serving.

This Eggplant and Beef Stir Fry with Ginger-Sesame Sauce is a flavorful, low-sodium, keto-friendly dish that’s perfect for a healthy holiday lunch. The beef is rich and savory, while the eggplant absorbs the bold flavors of the ginger-sesame sauce, creating a satisfying and well-rounded meal. With its hearty yet light nature, this stir fry is an excellent way to enjoy a nutritious, low-carb dish during the holiday season.

Note: More recipes are coming soon!