Are you looking for a quick meal during the week or an easy Sunday dinner? This quick and easy low carb recipe is perfect to feed everyone in your family. Loaded with fresh low carb vegetables and sliced chicken, covered in a delicious stir fry sauce. It’s bursting with flavor and ready in less than 10 minutes.
Ingredients
- 1 lb. chicken breasts cut into thin slices
Chicken Stir Fry Sauce
- 2 garlic cloves minced
- 1 inch piece root ginger, peeled and grated
- 4 tbsp coconut aminos
- 1 tbsp apple cider vinegar
Chicken Stir Fry
- 2 tbsp olive oil
- ½ cup onion
- 2 cups broccoli
- ½ red bell pepper
- 1 cup mushrooms
- 2 tsp sesame oil
- ½ tsp red pepper flakes
Instructions
- Marinate the chicken in the garlic, peeled and grated root ginger (do not use powdered ginger), coconut aminos, and apple cider vinegar in a bowl or Ziplock and refrigerate for at least 30 minutes.
- Heat the olive oil in a large wok and cook the onions for two minutes then add the broccoli and bell peppers and cook for a few more minutes until crisp tender, then remove the vegetables from the wok and add to a bowl with a foil cover to keep warm.
- Drain the chicken from the marinade (keep the marinade, we will cook it later) and add a little more oil to your wok and cook the chicken over a high heat for 3-4 minutes per side or until chicken pieces are fully cooked.
- Return the cooked vegetables to the wok along with the remaining stir fry marinade, mushrooms, sesame oil, and red pepper flakes and cook for about three to four more minutes until the mushrooms are cooked.
- Serve hot.