Servings: 4 servings
Prep time: 10 minutes
Cook Time: 12 minutes
Total time: 22 minutes
Ingedients
- 1 lb. Chicken breasts, cut into thin slices
Chicken Stir-Fry Sauce:
- 2 Minced Garlic cloves
- 1-inch piece of Root ginger, peeled and grated (Do not use powdered ginger!)
- 4 tbsp. Gluten-free soy sauce or coconut aminos for Paleo/W30
- 1 tbsp. Apple cider vinegar
Chicken Stir-Fry:
- 2 tbsp. Olive oil
- 1/2 cup Onion , 80g
- 2 cups Broccoli , 200g
- 1/2 Red bell pepper , 100g
- 1 cup Mushrooms , 80g
- 2 tsp Sesame oil
- 1/2 tsp Red pepper flakes
Instructions
- To prepare the chicken, combine garlic, freshly grated root ginger (avoid using powdered ginger as it’s not suitable), gluten-free soy sauce, and apple cider vinegar in a bowl or ziplock bag. Marinate the chicken in this mixture for at least 30 minutes in the refrigerator.
- Heat olive oil in a large wok and cook onions for two minutes. Add broccoli and bell peppers, and cook for a few more minutes until they are tender-crisp. Then, transfer the vegetables to a bowl with a foil cover to keep them warm.
- Remove the marinated chicken from the fridge (remember to keep the marinade) and add more oil to the wok. Cook the chicken over high heat for 3-4 minutes per side or until the chicken pieces are fully cooked.
- Add the cooked vegetables to the wok and the remaining stir-fry marinade, mushrooms, sesame oil, and red pepper flakes. Cook for another 3-4 minutes until the mushrooms are done.
- Serve the dish hot.
Other Low-Carb Chicken Recipes
Nutrition Facts
Calories: 262 kcal
Protein: 28g
Carbohydrates: 9g
Net carbs: 7g
Fat: 12g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Chicken Stir-Fry
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.