Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons avocado oil or olive oil (substitute with coconut oil if preferred)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, chopped (reserve some for garnish)
- 1–2 small fresh red chilies, finely chopped (adjust to taste)
- 3 tablespoons low-sodium soy sauce or tamari for gluten-free option
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon erythritol or preferred low-carb sweetener (optional)
- 1/4 teaspoon crushed red pepper flakes (optional, for extra heat)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- Prepare your ingredients first: slice the chicken and bell peppers, mince the garlic, grate the ginger, and chop the chilies and green onions. I find that having everything ready before the stove warms up is key—Mama Lou always said, “The pan waits for no one.”
- Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering but not smoking.
- Add the thinly sliced chicken to the pan in a single layer. Let it sear undisturbed for about 2 minutes, then stir and cook for another 2-3 minutes until the chicken is just cooked through and starting to brown. Remove the chicken from the pan and set aside.
- In the same pan, add a touch more oil if needed. Toss in the minced garlic, grated ginger, and chopped red chilies. Stir-fry for 30 seconds to release their fragrance—this is one of those moments that fills the kitchen with magic, just like when Ouma would light up the room with her laughter while cooking.
- Add the sliced bell peppers and half of the chopped green onions. Stir-fry for about 3-4 minutes, keeping the peppers crisp but tender. I like my peppers with a little bite, a texture that reminds me of summers spent in Mama Lou’s garden, picking the freshest produce.
- Return the chicken to the pan and stir to combine.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and sweetener if using. Pour this sauce over the chicken and peppers, stirring well to coat everything evenly.
- Cook for another 2 minutes, letting the sauce thicken slightly and cling to every piece. Taste and adjust seasoning with salt, pepper, or more chili flakes if you want extra heat.
- Remove from heat and sprinkle with toasted sesame seeds and the reserved green onions for a fresh finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
