Dairy Free, Gluten Free, Keto

Chicken & Veggie Stir Fry

Yesterday, I was in a rush to make a filling meal for lunch. I had just gone grocery shopping the night before so I was stocked with lots of veggies and protein. My husband also requested to have no carbs in the meal so I decided lets make a quick and delicious chicken & veggie stir fry! It came out super good. I wasn’t planning on sharing the recipe till after we tasted it and were pleasantly happy with the outcome even if it was rushed. Enjoy this super easy and yummy recipe!

Servings: 2-4 people

Total Time: approx. 25 min

Ingredients

Chicken preparation 

1 lb of diced chicken tenders or chicken breast

1 tsp paprika

1 tsp taco or fajita seasoning

1 tsp dried oregano

1 tsp garlic powder

2 tbsp sesame seed oil

1-2 tbsp Worcestershire

Salt & pepper to taste

Veggie Preparation

Salt & Pepper to taste

1 Bell pepper sliced thin

1 zucchini thinly sliced

2 carrots peeled into ribbons

1 medium onion sliced thin

2 garlic cloves minced

5 ounces of mushrooms sliced

1/4 cup parsley

1/4 cup cashews

2-3 tbsp of soy sauce or coconut amino

Instructions

  • In a nonstick skillet, add the sesame oil. Add chicken to the pan and begin to cook on medium heat. Season with the above seasonings on both sides of the chicken and mix well. Add the sauce as well. Shouldn’t take more than 5 minutes to cook since they are cut into small dices!
  • Set aside the chicken in a plate and now cook the veggies.
  • Add more sesame oil to the pan. Add all the veggies at the same time. Cook on medium heat making sure to stir them every now and then. After 4-5 minutes, add the soy or coconut amino sauce. Stir for another 5 to 8 minutes till veggies are tender enough. Add the chicken back in. Salt & pepper the dish a little more. Add the cashews and parsley. Mix together.
  • Enjoy as is or with some rice!

chicken veggie stir fry

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