Chicken Stir Fry Marinade

Ingredients

• 2 pounds boneless skinless chicken thighs
• 1/4 cup low sodium soy sauce or coconut aminos
• 2 tablespoons lemon juice
• 2 tablespoons Swerve brown sugar substitute
• 1 teaspoon garlic powder
• 2 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1/4 teaspoon black pepper
• 1 medium sized zucchini sliced
• 1 medium sized yellow squash sliced
• 2 bell peppers chopped
• 1/2 medium onion chopped
• 2 tablespoons olive oil
• salt and extra pepper to taste

Instructions

1. 1

   Add the soy sauce, lemon juice, brown sugar substitute, garlic powder, sesame oil, rice vinegar and black pepper to a small mixing bowl, and stir to combine.

2. 2

   Place chicken thighs into a large mixing bowl or plastic zipper bag and pour just enough marinade over the chicken to coat it.

3. 3

   Set aside the remainder of the marinade in an air tight container.

4. 4

   Place the chicken in the fridge to marinate for 30 minutes.

5. 5

   While the chicken is marinating, prepare the vegetables.

6. 6

   Slice the zucchini and yellow squash. Chop the onion and bell peppers into large bite-sized chunks, and combine all the prepared vegetables in a mixing bowl.

7. 7

   Heat 1 tbsp olive oil in a large skillet over medium-high heat.

8. 8

   Add the chicken to the skillet.

9. 9

   Cook the chicken for 5-7 minutes on each side until it is seared well and completely cooked through.

10. 10

    Remove the chicken from the skillet, and add another tbsp of olive oil.

11. 11

    Pour the chopped vegetables into the heated skillet, and add salt and pepper to taste. Cook until the vegetables are a crisp tender.

12. 12

    Slice the cooked chicken thighs into strips, and add them back into the skillet with the vegetables.

13. 13

    Reduce the heat to medium-low, and pour in the reserved marinade. Cook for a few minutes tossing the ingredients to coat them well in the sauce.

14. 14

    Serve the stir fry on its own, or with your favorite keto-friendly side.