Simple and delicious – a chicken stir fry goes with just about anything. All you need is a wok, and a bit of cooking skills. This recipe is a low carb variation, served with broccoli and cauliflower, but you can easily have this with noodles or rice.
- 0.5kg chicken thigh (boneless, skinless)
- 50g bacon
- 200g onion
- 2 garlic cloves
- 1 tbsp minced ginger
- 3 tbsp coconut oil
- ½ bell pepper
- 3 small chili peppers
- 3 eggs
- Salt, pepper, garlic powder, chili (optional)
- Soy sauce
- Oyster sauce (optional)
We’re making about 3 servings worth. Wok dishes are typically cooked within 5 minutes, due to the high heat and the thinness of the wok. I prefer to cook the vegetables first, take them out, and then stir fry the meat. After the meat is done, simply put it back in and mix together.
If you want to make the dish more spicy, you can always use more chili flakes or powder. To get a more thai or cantonese style flavor, add some oyster sauce at the end. Have fun and good luck!