Savory Low-Carb Chicken Stir-Fry Delight

🥘 Ingredients

• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tablespoons coconut oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 medium bell pepper, sliced
• 2 medium zucchinis, sliced
• 1 cup mixed mushrooms (button, cremini, shiitake)
• 2 teaspoons grated fresh ginger
• 1 teaspoon soy sauce (low-sodium)
• 1 teaspoon honey
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

👨‍🍳 Instructions

1. In a small bowl, whisk together soy sauce, honey, grated ginger, and red pepper flakes (if using). Set aside.
2. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
3. Add the chicken to the skillet and cook until browned and cooked through, about 5-6 minutes. Remove from the skillet and set aside.
4. In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the sliced onion and cook until translucent, about 3-4 minutes.
5. Add the minced garlic and cook for an additional 1 minute, until fragrant.
6. Add the sliced bell pepper and zucchinis to the skillet. Cook for 4-5 minutes, until the vegetables are tender-crisp.
7. Add the mixed mushrooms to the skillet and cook until they release their moisture and start to brown, about 3-4 minutes.
8. Pour the soy sauce mixture into the skillet and stir to combine. Cook for 1-2 minutes, until the sauce has thickened slightly.
9. Return the cooked chicken to the skillet and stir to combine with the vegetables and sauce.
10. Season with salt and pepper to taste, then garnish with fresh cilantro leaves.
11. Serve immediately and enjoy!