This easy stir fry combines juicy chicken breast with fresh-cut vegetables in a light garlic-soy sauce. Served on its own or over cauliflower rice, it’s a satisfying low-carb meal that’s clean, colorful, and comes together quickly in just one pan.
Ingredients
- 1 lb (450g) chicken breast, sliced
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1/2 cup sliced mushrooms
- 2 tbsp soy sauce (or coconut aminos)
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- Salt and pepper to taste
Instructions
- In a wok or large skillet, heat sesame oil over medium-high heat.
- Add chicken slices and cook until browned and cooked through; remove and set aside.
- In the same pan, add garlic and ginger; sauté for 1 minute.
- Add broccoli, bell pepper, and mushrooms; stir fry until tender-crisp.
- Return chicken to the pan, add soy sauce, and toss to combine.
- Season with salt and pepper, and serve hot.
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