Notes
Coconut aminos is the closest low-carb substitute for soy sauce you can use. Since it comes from fermented coconut sap, it contains a small amount of natural sugar. Plus, it's soy and gluten-free.
Method
Preparation: Cut the chicken and veggies into thin, even pieces. Heating: Heat a wok or large skillet over high heat with a bit of oil. Cooking Chicken: Cook the chicken until golden and crispy, about 3 minutes per side. Remove and set aside. Cooking Veggies: In the same skillet, cook onions with salt for 2 minutes, then add bell peppers, broccoli, carrots, and scallion whites. Red chili pepper is optional. Cook for 5–7 minutes until tender. Making Sauce: Mix sesame oil, coconut aminos, apple cider vinegar, ginger, and garlic in a bowl. Pour over the stir-fry and simmer for 2–3 minutes. Combining: Add the chicken back to the skillet and let it all meld together for another 2 minutes. Finishing: Taste for additional seasoning and garnish with scallion greens and sesame seeds. Serving with ideas: Cauliflower Rice, Keto-Friendly, Mashed Cauliflower, Keto-Friendly, Fried Rice, Keto-Friendly, Zoodles, Keto-Friendly, Creamy Broccoli Soup, Keto-Friendly, Pumpkin Soup, Keto-Friendly, Hummus, Keto-Friendly, Red Hummus Paste, Keto-Friendly or Cloud Bread, Keto-Friendly. Refrigeration: Store leftovers in an airtight container in the fridge for up to 3–4 days. Freezing: Freeze in a sealed container for up to 2 months. Thaw in the fridge overnight and reheat before serving.