Start by slicing the chicken breast, zucchini, red pepper, and onion. Mince the garlic and ginger. Having everything ready to go will make cooking much smoother.
In a large wok or skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the sliced chicken breast.
Cook the chicken for about 5-7 minutes, stirring occasionally, until it is golden brown and cooked through. Make sure it’s no longer pink inside.
Add the zucchini, red pepper, and onion to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.
Add the minced garlic and ginger to the pan, stirring constantly for about 30 seconds until fragrant.
Pour in the reduced-sodium soy sauce (or coconut aminos), sesame oil, and rice vinegar. Stir everything together, ensuring the chicken and vegetables are evenly coated in the sauce.
Taste the stir-fry and add salt as needed. Once satisfied with the flavor, remove it from the heat. Garnish with sliced green onions for a burst of freshness.
Serve your Easy Low-Carb Keto Stir-Fry over a bed of cauliflower rice for a complete meal. Enjoy every bite!
