Zero point chicken stir fry bowls.

Zero point chicken stir fry bowls.


For the Chicken:

  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 1 tablespoon soy sauce (or tamari for a gluten-free option)
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • Salt and pepper to taste

For the Stir-Fry Vegetables:

  • 4 cups mixed vegetables (broccoli, bell peppers, snap peas, mushrooms, etc.)
  • 1 cup sliced onions
  • 1 cup sliced bell peppers
  • 1 cup broccoli florets
  • 1 cup snap peas, ends trimmed

For the Sauce:

  • 2 tablespoons soy sauce (or tamari)
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon Sriracha sauce (optional, for heat)

For Garnish:

  • Chopped green onions
  • Sesame seeds


  1. Marinate the Chicken:
    • In a bowl, combine sliced chicken with soy sauce, minced garlic, minced ginger, salt, and pepper. Let it marinate for at least 15-20 minutes.
  2. Prepare the Vegetables:
    • In a large skillet or wok, add the marinated chicken and cook over medium-high heat until browned and cooked through. Remove the chicken from the skillet and set it aside.
  3. Stir-Fry Vegetables:
    • In the same skillet, add the mixed vegetables, sliced onions, sliced bell peppers, broccoli, and snap peas. Stir-fry until the vegetables are tender-crisp.
  4. Make the Sauce:
    • In a small bowl, mix together soy sauce, rice vinegar, minced garlic, minced ginger, and Sriracha sauce.
  5. Combine Everything:
    • Add the cooked chicken back to the skillet with the stir-fried vegetables. Pour the sauce over the mixture and toss everything together until well-coated.
  6. Garnish and Serve:
    • Garnish the chicken stir-fry with chopped green onions and sesame seeds. Serve it as is or over cauliflower rice.