Ingredients

  • 2 chicken breasts (thinly sliced)
  • 1 tbsp olive oil
  • 1 bell pepper (sliced)
  • 1 zucchini (sliced)
  • 1/2 onion (sliced)
  • 1 carrot (julienned)
  • 2 tbsp low-sodium soy sauce or coconut aminos
  • 1 tsp grated ginger
  • 2 garlic cloves (minced)
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp sesame seeds (optional)

Difficulty : Medium

Serves : 2

A quick and healthy stir-fry with lots of color and crunch.

Cooking Steps

  • 1
    Heat olive oil in a large skillet over medium-high heat.
  • 2
    Add the sliced chicken and cook for 4-5 minutes until browned and cooked through.
  • 3
    Add garlic and ginger and stir-fry for another minute.
  • 4
    Toss in the vegetables and cook for 3-4 minutes until tender but crisp.
  • 5
    Add low-sodium soy sauce (or coconut aminos), rice vinegar, and sesame oil. Stir well.
  • 6
    Garnish with sesame seeds before serving.

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