Ingredients
- 1 1/2 tablespoons olive oil divided
- 1/2 pound boneless, skinless chicken breast thinly sliced
- 1/2 zucchini sliced
- 1 red pepper thinly sliced
- 1/4 onion sliced
- 1/2 teaspoon fresh ginger minced
- 1/2 teaspoon fresh garlic minced
- 2 tablespoons reduced-sodium soy sauce (or coconut aminos)
- 1/2 teaspoon sesame oil
- 1/2 tablespoon rice vinegar
- Salt to taste
- Green onion for garnish
- Cauliflower rice for serving
Instructions
- Heat 1 tablespoon of the oil in a large, deep pan or wok on medium-high heat. Cook the chicken until golden brown and no longer pink inside, about 5-6 minutes. Transfer to plate.
- Add the remaining oil into the pan and turn the heat to medium. Add all the ingredients up to the soy sauce, and cook until the veggies are brown and tender, about 5-8 minutes.
- Add the chicken back into the pan, along with the soy sauce, sesame oil and rice vinegar, and cook about 30 seconds.
- Serve with cauliflower rice and garnish with green onion.