3 medium bell peppers sliced 1 1/2 cups broccoli florets 4-5 boneless skinless chicken thighs 1/4 cup Kikkoman soy sauce 3 tablespoons olive oil 1/2 tablespoon garlic salt
I like to start by prepping the vegetables first, then I use the same chopping board to chop the chicken. For this recipe,
I just cut the thighs into about 1-inch cubes. Then put olive oil into the wok and turn the stove to medium-high heat.
I just add garlic salt over the top chicken and cook the chicken until it just starts to brown. Then add the veggies and pour soy sauce over the vegetables.
Cover the stir-fry and Cook for about 15-20 minutes, depending on how crunchy or soft you like your veggies.
I paired my stir fry with 1/2 cup (cooked, 3/4 cup frozen) Green Giant riced cauliflower.
Macros per serving: 6g Net carbs, 20g fat, 21.8g protein