Oriental Chicken & Veggies

Say hello to flavor-packed Oriental Chicken & Veggies made with low-carb ingredients, high protein, and just the right crunch from stir-fried greens. Perfect to break your fast or enjoy during your eating window.

Quick, clean, and oh so satisfying!

Serves: 2

Prep Time: 15 mins

Cook Time: 15-20 mins

Ingredients:

• 2 boneless, skinless chicken breasts (sliced into thin strips)

• 1 tbsp coconut oil or avocado oil

• 1 tsp sesame oil (for flavor)

• 1 tbsp liquid Aminos or Coconut Aminos (low-carb soy sauce alternative)

• 1 tsp rice vinegar

• 1 tsp minced garlic

• 1 tsp grated fresh ginger

• ½ tsp chili flakes (optional, for heat)

• 1 cup chopped bok choy

• ½ cup thinly sliced bell peppers (red/yellow)

• ½ cup broccoli florets

• ½ cup zucchini (julienned or thinly sliced)

• 1 tbsp chopped fresh scallions

• Toasted sesame seeds or peanuts (for garnish)

Instructions:

1. Marinate the chicken

In a small bowl, combine the tamari, rice vinegar, garlic, ginger, and a splash of sesame oil. Add the chicken strips, coat well, and let marinate while you prep the veggies.

2. Stir-fry the chicken

Heat coconut oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5–7 minutes. Remove from pan and set aside.

3. Stir-fry the veggies

In the same pan, add a bit more oil if needed. Stir-fry the bok choy, bell peppers, broccoli, and zucchini for 3–5 minutes until just tender but still crisp. Don’t overcook—you want that crunch!

4. Combine & finish

Return the chicken to the pan. Toss everything together with remaining sesame oil and chili flakes. Stir-fry for another 2–3 minutes to blend flavors.

5. Serve

Garnish with scallions and a sprinkle of toasted sesame seeds or peanuts. Serve hot and enjoy!