1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons sriracha sauce
1 tablespoon rice vinegar
1 tablespoon low-carb sweetener (like monk fruit or erythritol)
2 green onions, chopped
Sesame seeds, for garnish
Directions
1. Heat the avocado oil in a large skillet or wok over medium-high heat.
2. Add the chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
3. In the same pan, add the bell peppers, zucchini, and snap peas. Stir-fry the veggies until they are tender-crisp, about 4-5 minutes.
4. Add the garlic and ginger to the vegetables and cook for an additional minute until fragrant.
5. In a small bowl, whisk together the soy sauce, sriracha, rice vinegar, and low-carb sweetener.
6. Return the chicken to the pan and pour the sauce over the chicken and vegetables. Stir well to combine and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
7. Remove from heat and stir in the chopped green onions.
8. Serve hot, garnished with sesame seeds.
Variations & Tips
For a milder version, reduce the amount of sriracha or substitute with a sweet chili sauce. You can easily swap the chicken with shrimp or tofu for a different source of protein. Feel free to mix up the vegetables based on what’s in season or available in your fridge—broccoli, carrots, and mushrooms all make excellent additions. For an added nutty crunch, sprinkle some chopped peanuts or cashews on top.
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