• 1 lb chicken tights, cut into small pieces
• 1/2 zucchini, sliced
• 2 tbsp oil
• 1 tbsp ghee or butter
• 1 cup broccoli florets, cut
• 1 small carrot, cubed
• 8 oz. mushrooms, cubed
• 1/2 red pepper, sliced
• 4 garlic cloves, minced
• 1 tsp ginger, minced
• 1/2 onion, medium, cubed
• 1/2 cup cashews/peanuts

STIR FRY SAUCE

• 1/2 cup chicken broth
• 1/4 cup water
• 1/3 cup soy sauce
• 2 tbsp honey (high carb) or sugar-free maple syrup(low carb/keto)
• 1 tbsp cornstarch(high carb) or Xanthan gum(low carb/keto)

GARNISH

• Sesame seeds

1. Cut vegetables into small sizes along with chicken
2. Combine stir fry sauce ingredients in a bowl
3. In a large skillet or wok, on medium-high heat, add 1 tbsp oil. Once hot, add chicken and cook until browned. Set aside
4. Add remaining oil and ghee/butter to skillet with broccoli, zucchini, red peppers, onions, carrots and mushrooms. Cook and mix until crisp.
5. Add chicken to the skillet along with garlic and ginger. Cooke 1 minute while stirring.
6. Add cashews/peanuts and pour sauce onto the skillet. Bring to boil, let simmer and let sauce thicken. Garnish with onion and sesame seeds.

• You can get stir fry sauce from your local grocery store(low sugar) to add to your recipe instead of the one used here. This will save you time.
• Many oriental restaurants will have stir fry as take out but many may contain lots of added sugar or breaded chicken which will make it not keto or low carb.