2tbspgroundnut oilpeanut oil, or sesame oil, divided
1zucchinisliced into 1/4-inch thick half-moons
1large carrotcut into matchsticks
1/4cuplow-sodium soy sauce
1/4cuproasted peanutscoarsely chopped
2green onionssliced, to garnish
Instructions
Chop the chicken into bite-size pieces and coat it with cornstarch, garlic, and ginger powder.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Stir-fry the chicken for 6-8 minutes, or until browned and cooked through. Stir in the soy sauce, then set aside.
To the same pan, heat the remaining oil and stir fry the zucchini and carrots for 3-5 minutes.
Stir in the peanuts and return the chicken back to the pan.
Garnish with green onions and enjoy!
Notes
You may use different veggies than zucchini and carrots. If you like yellow zucchini instead of green ones you can use those as well.
Instead of chicken, you may use shrimp or any other protein of choice.
Best to use chicken breasts instead of chicken thighs since they are leaner. But if you prefer using thighs go right ahead. Nutrition values change.
Serve with rice or pasta. For a healthier low carb option, serve this chicken stir-fry with Cauliflower rice or Zucchini Noodles.
Store leftovers in an airtight container for up to 3 days in the fridge. You may also freeze for up to 3 months.