Ingredients
Main ingredients
- 1 lb chicken breast, diced Use pre-diced chicken or rotisserie chicken for a quicker meal.
- 1 cup bell peppers, chopped Can use a mix of colors for variety.
- 1 cup zucchini, sliced Feel free to substitute with other low-carb vegetables like broccoli or snap peas.
- 2 cloves garlic, minced
- 2 tablespoons soy sauce (or coconut aminos for keto) Coconut aminos is a gluten-free option.
- 2 tablespoons sesame oil Can substitute with olive oil or avocado oil if preferred.
- 1 tablespoon rice vinegar
- 1 tablespoon chili paste (optional) Adjust based on your spice preference.
- to taste Salt and pepper
- Chopped green onions for garnish
- Chopped peanuts for garnish
Method
Cooking
- In a large skillet, heat sesame oil over medium-high heat.
- Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add the minced garlic and sauté for another minute.
- Stir in the bell peppers and zucchini, cooking until just tender.
- In a small bowl, whisk together soy sauce, rice vinegar, and chili paste.
- Pour the sauce over the chicken and vegetables, stirring to coat.
- Cook for an additional 1-2 minutes until the sauce thickens slightly.
- Season with salt and pepper to taste.
- Serve immediately, garnished with chopped green onions and chopped peanuts.
Nutrition
Serving: 1gCalories: 370kcalCarbohydrates: 10gProtein: 36gFat: 20gSaturated Fat: 3gSodium: 700mgFiber: 2gSugar: 4g
Notes
For a vegetarian option, substitute chicken with tofu or tempeh. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in a skillet or microwave.
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