This low carb ginger chicken and broccoli stir-fry is a delightful dish that brings a touch of Asian-inspired flavors to your dinner table. It's perfect for those looking to enjoy a healthy, flavorful meal without the extra carbs. The combination of tender chicken, vibrant broccoli, and earthy mushrooms, all infused with the warmth of ginger, makes this dish a family favorite. It's quick to prepare, making it ideal for busy weeknights, and it's a great way to introduce your family to new flavors.

This stir-fry pairs wonderfully with a side of cauliflower rice or a simple green salad to keep the meal low carb. For those who aren't watching their carbs, you can serve it over a bed of steamed jasmine rice or alongside some warm, crusty bread to soak up the delicious sauce.

Servings: 4

1 lb boneless, skinless chicken breast, cut into bite-sized pieces
2 cups broccoli florets
1 cup whole button mushrooms
2 tablespoons fresh ginger, minced
3 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon low-carb sweetener (like erythritol or stevia)
Salt and pepper to taste
1 tablespoon sesame seeds (optional, for garnish)

1. In a large pan or wok, heat the olive oil over medium-high heat.

2. Add the chicken pieces to the pan and season with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

3. In the same pan, add the sesame oil and reduce the heat to medium. Add the ginger and garlic, stirring constantly for about 1 minute until fragrant.

4. Add the broccoli florets and mushrooms to the pan. Stir-fry for 3-4 minutes until the broccoli is bright green and tender-crisp.

5. Return the chicken to the pan and add the soy sauce, rice vinegar, and low-carb sweetener. Stir well to combine and cook for another 2-3 minutes, allowing the flavors to meld together.

6. Remove from heat and sprinkle with sesame seeds if using. Serve hot and enjoy!

For a spicier version, add a pinch of red pepper flakes or a splash of sriracha sauce. If you have picky eaters, you can substitute the mushrooms with bell peppers or snap peas. For a nutty twist, toss in a handful of cashews or almonds just before serving. You can also use shrimp or tofu instead of chicken for a different protein option.

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