This flavorful, low-carb stir-fry made with chicken and vegetables only requires one pot and is both quick and nourishing. Its ideal for hectic weeknights when you need to quickly put something tasty and nutritious on the table.
Ingredients:
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons coconut aminos
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 medium onion, thinly sliced
- 2 cups broccoli florets
- 1 large carrot, julienned
- 1 bell pepper, thinly sliced
- Salt and pepper to taste
- Optional: sliced green onions and sesame seeds for garnish
Instructions:
In a bowl, marinate chicken slices with coconut aminos, salt, and pepper
Set aside for 10 minutes
In a large skillet or wok, heat olive oil over medium-high heat
Add garlic and ginger, saut until fragrant
Add sliced onions to the skillet and cook until they start to soften
Add marinated chicken to the skillet and stir-fry until no longer pink
Add broccoli, carrots, and bell pepper to the skillet
Stir-fry until vegetables are tender-crisp
Adjust seasoning with salt and pepper if needed
Garnish with sliced green onions and sesame seeds if desired
Serve hot and enjoy
