Savory Low-Carb Chicken Stir-Fry Delight

🥘 Ingredients

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tablespoons coconut oil
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 large bell pepper (any color), sliced
• 2 cups mixed mushrooms (button, cremini, shiitake)
• 1 cup snow peas, sliced
• 2 teaspoons grated fresh ginger
• 1 teaspoon soy sauce (low-sodium)
• 1/2 teaspoon sesame oil
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

👨‍🍳 Instructions

1. In a small bowl, whisk together soy sauce, sesame oil, and grated ginger. 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 5-7 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 it starts to soften, about 3 minutes.
5. Add the minced garlic and cook for an additional minute, until fragrant.
6. Add the sliced bell pepper and cook for 2 minutes, until it starts to tenderize.
7. Add the mixed mushrooms and snow peas to the skillet. Cook, stirring occasionally, until the vegetables are tender-crisp, about 4-5 minutes.
8. Return the cooked chicken to the skillet and pour in the soy sauce mixture. Stir everything together to combine.
9. Season with salt and pepper to taste, then garnish with fresh cilantro leaves.
10. Serve hot and enjoy!