Ingredients
Protein & Base:
- 1 lb skinless, boneless chicken breast or thighs, thinly sliced
- 2 tsp cornstarch or arrowroot powder (optional, for texture)
- 1 tbsp sesame oil or avocado oil
Veggies:
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1/2 cup sugar snap peas
- 1/2 cup shredded carrots
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 green onions, sliced
Sauce:
- 2 tbsp soy sauce or tamari
- 1 tbsp oyster sauce or hoisin (optional)
- 1 tbsp rice vinegar
- 1 tsp sriracha or chili paste (optional for heat)
- 1 tsp honey or monk fruit sweetener (optional for balance)
Instructions
- Prep the chicken: Toss sliced chicken with cornstarch for a crispier texture (optional). Heat oil in a large skillet or wok over medium-high heat and cook chicken until golden and cooked through. Remove and set aside.
- Stir fry veggies: In the same pan, add a bit more oil if needed and sauté garlic, ginger, and veggies for 3–4 minutes until just tender-crisp.
- Make the magic: Add chicken back in and pour in the sauce ingredients. Stir well to coat everything and let simmer for 2–3 minutes until sauce thickens slightly.
- Finish strong: Top with green onions and serve immediately.
Serving Ideas
- Serve over cauliflower rice or zucchini noodles for a low-carb option.
- Add a fried egg on top for even more protein.
- Toss in cashews or almonds for crunch.
