The Gurneys eat zucchini for so many reasons. It’s a low carb veggie which really helps with my SIBO and my other autoimmune needs. For Jonathan who is always hungry, zucchini helps to keep him full. We also like that it keeps our blood sugar stable.

These have been some of our zucchini favorite this summer and fall. My zucchini boat and ratatouille recipes are perfect for meal prepping a large harvest from the garden.

Zucchini pizza is a new recipe great for those who don’t eat grains but still love pizza.

With a garden overflowing with zucchini I’m always searching for news ways to cook this vegetable so we don’t get sick of it. Chicken stirfry has been a delicious and quick option in our zucchini rotation.

Ingredients

  • 1 Large Carrot
  • 1 Large Zucchini or 3 small
  • Small handful of chives
  • 1 small can of water chestnuts – Leave out for low carb
  • 1/2 cup lemon juice
  • 1/4 cup Coconut Aminos
  • 1 tsp salt
  • 1 1/2 lbs of boneless chicken thighs – about 5 cutlets
  • 1 tbsp sesame oil
  • 1/2 tsp sesame seeds

Directions

With kitchen scissors, cut your raw chicken into bite sized chunks or strips. Place in a large bowl and get ready to marinade.

Add the lemon juice and Coconut Aminos to the bowl and set aside.

Coconut Aminos are a great replacement for soy sauce. While soy was once meant to be a healthy alternative to meat, in the US it’s now just a genetically modified filler. Soy can also mess with your hormones and estrogen levels. For these reasons, we do not eat soy and are thankful for Coconut Aminos!

While the chicken is soaking up that flavor, begin chopping the veggies – carrots, zucchini, and water chestnuts – into bite-sized pieces.

Heat a large pan to medium high. If you have a wok that’s even better.

Pour in the chicken with the marinade. Stir occasionally allowing the chicken to cook through. Just be sure the chicken isn’t pink inside.

Take the cooked chicken and set aside in a clean bowl.

In the same pan with all the chicken and marinade flavor, heat 1/2 tbsp sesame oil to medium-high. Add the carrots, and zucchini. Sprinkle with 1/2 tsp salt. Cook on medium high heat for about 4 minutes. I like my veggies to still be firm but soft enough to bite into.

Remove from heat.

Add the chicken back in with the rest of the veggies.

Sprinkle chopped chives and sesame seeds to finish.

Be sure to follow us on Instagram @GreenGurneys or like our Green Gurneys Facebook page for more inspiring ideas and healing recipes.

Share with friends or leave us a comment if your family is excited about this meal.

One Reply to “Low Carb Chicken Stir Fry”

Leave a Reply to Lori Little-Mckelvey Cancel reply

%d bloggers like this: