If you’re sticking to a diet, it can be hard to find quick, easy and delicious meals you can whip up in a few minutes that will keep you full, satisfied, and keep you going strong on your diet. This Mexican Chicken Stir-Fry is a delicious, quick and incredibly healthy meal that is whole 30, paleo, low carb and just plain healthy. This dinner only takes 20 minutes to make, start to finish. Miss rice? Serve with a side of cauliflower rice. Or go all Mexican and eat it with corn tortillas in tacos.
- 1 lb chicken breasts , cut in strips
- 1 garlic clove , minced
- 2 tbsp vegetable oil
- 2 red bell peppers , deseeded and sliced
- ½ onion , thinly sliced
- 1 carrot , thinly sliced
- 1/2 cup Molli Mexico City Cooking Sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
Heat 1 tbsp oil in a large skillet over high heat. Add onions, carrots and bell peppers and cook for 2 minutes. Place vegetables in a bowl and set aside.
Heat the remaining vegetable oil in the skillet. Add the chicken, brown all sides, about 5 minutes. Add the vegetables, soy sauce, Mexico City sauce and sesame oil to the chicken and cook for 5 more minutes or until chicken is completely cooked, stirring occasionally.
Serve with a side of cauliflower rice. Provecho!
You can substitute chicken with any other protein: beef strips, sliced pork chops or tofu.