This comes out delicious and you feel like you are having a full plate of spicy Chinese food.

  • Preparation Time

    15 minutes

  • Cooking Time

    15 minutes

  • Difficulty Rating

    1

  • Health Level

    4

  • Serves

    2

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By lwilson6850
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Ingredients

  1. 6 oz / 170 g chicken, preferably organic pastured - with skin for keto, cut into bite-sized pieces
  2. 1 tsp olive oil
  3. ½ cup / 120 ml zucchini, chopped
  4. ½ cup / 120 ml green, yellow, and red sweet bell peppers
  5. ½ cup / 120 ml purple onion, chopped
  6. 2 cups / 480 ml bean sprouts
  7. Sriracha sauce to taste

Directions

  1. Warm oil over medium-high heat in non-stick lidded skillet.
  2. Sauté peppers, onion, zucchini skillet.
  3. Add cut up chicken, and stir in Sriracha sauce to taste. This is very spicy so be careful.
  4. Heat bean sprouts in the microwave for 45 seconds and pour chicken mixture over the sprouts. Mix.
Exchanges per Serving: 3 Protein, 2 Veg Serving Size: 2 cups / 240 ml

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Comments 3

  1. lwilson6850

    You can use already cooked (baked) chicken or stir fry raw chicken. You are right you add the sauce when you are cooking the chicken and veggies. Just wanted to make sure that you do not add too much sauce because it might make it inedible.

  2. Ossie-Sharon

    Hi, laughing. This recipe was posted by a Clubmember and so hasn’t been tested by our staff. It looks like it could go either way. Personally, I think that sauteing it with the sauce would make the chicken soak up the flavor better.

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