Garlic Ginger Chicken Stir-Fry with Vegetables

Chinese · 40 min · Chicken · gluten-free, dairy-free, keto, low-carb, high-protein, paleo

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Ingredients

• 1 lb boneless skinless chicken thighs
• 2 medium bell peppers (mixed colors)
• 2 medium zucchini
• 4 large garlic cloves
• 1 inch piece fresh ginger
• 3 tbsp coconut aminos
• 2 tbsp olive oil
• 2 stalks scallions
• to taste sea salt
• to taste black pepper

Method

1. Slice the chicken thighs into thin strips and season lightly with sea salt and pepper.
2. Chop the bell peppers and zucchini into bite-sized pieces. Mince the garlic and grate the ginger.
3. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add chicken strips and cook until browned and cooked through, about 8-10 minutes. Remove and set aside.
4. In the same skillet, add the remaining olive oil. Add garlic and ginger, sauté for 30 seconds until fragrant.
5. Add bell peppers and zucchini to the skillet. Stir-fry for about 5-7 minutes until vegetables are tender but still crisp.
6. Return the cooked chicken to the skillet. Pour in coconut aminos and stir everything together to coat evenly. Cook for another 2-3 minutes.
7. Slice scallions thinly and sprinkle over the stir-fry just before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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