Low Carb Veggie Stir-Fry

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

2.Add onion and garlic, sauté until fragrant, about 2 minutes.

3.Add bell pepper, broccoli, mushrooms, zucchini, yellow squash, and snow peas to the skillet. Cook for 5-7 minutes until vegetables are tender-crisp.

4.Push the vegetables to the side of the skillet and add the sliced chicken. Cook until chicken is no longer pink, about 5 minutes.

5.In a small bowl, mix soy sauce, ginger, sesame oil, and red pepper flakes. Pour the sauce over the chicken and vegetables. Stir to combine and coat everything with the sauce.

6.Cook for an additional 2-3 minutes to allow the flavors to meld together.

7.Sprinkle with fresh cilantro before serving.

8.Serve hot and enjoy!