Ingredients
Main Ingredients
- 2 cups sliced low carb vegetables (e.g., bell peppers, zucchini, broccoli) Choose a variety of colorful vegetables.
- 1 pound sliced chicken breast You can switch to shrimp, beef, or tofu.
- 2 tablespoons olive oil Ensure the pan is hot for a nice sear.
- 3 tablespoons soy sauce or tamari Adjust seasoning to taste.
- 2 tablespoons sesame oil
- 1 clove garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste Feel free to add more soy sauce or spices.
- Sesame seeds for garnish (optional) Can be added for extra crunch.
Method
Preparation
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add the minced garlic and grated ginger, stir-frying for 1 minute until fragrant.
- Add the low carb vegetables and stir fry for about 3-4 minutes until they are tender but still crisp.
- Pour the soy sauce and sesame oil over the stir fry, mixing well to combine.
- Season with salt and pepper to taste.
- Serve hot, garnished with sesame seeds if desired.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 22gSaturated Fat: 3gSodium: 900mgFiber: 3gSugar: 3g
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, ensuring vegetables remain crisp.
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