Savory Low-Carb Chicken Stir-Fry Delight

🥘 Ingredients

• 1 lb 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 soy sauce (low-sodium)
• 1 teaspoon grated fresh ginger
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

👨‍🍳 Instructions

1. In a small bowl, whisk together soy sauce 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 5-6 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 minute, stirring constantly to prevent burning.
6. Add the sliced bell pepper and zucchinis to the skillet. Cook, stirring occasionally, until the vegetables are tender-crisp, about 4-5 minutes.
7. Add the mixed mushrooms to the skillet and cook until they release their moisture and start to brown, about 3-4 minutes.
8. Return the cooked chicken to the skillet and pour in the soy sauce-ginger mixture. Stir everything together to combine.
9. Season with salt and pepper to taste, then garnish with chopped fresh parsley if desired.
10. Serve hot and enjoy!