Zero point chicken stir fry bowls.

Ingredients:

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

Instructions:

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.