It’s summer and we are all trying to either maintain that summer bod or we are late to the game and trying to get that summer bod before we go on vacation! 

Here’s a low carb recipe I’ve become addicted to when I’m craving Chinese takeout but not looking to swell up like a balloon with all that sodium! 

Here’s what you’ll need:

1.75 pound boneless skinless chicken breast, cut into cubes 

1/4 cup chopped white onion

3 large garlic cloves, minced

2 1/2 cups of chopped broccoli

Liquid aminos 

Salt and pepper 

Oil (optional)

Heat a large skillet or non stick wok on medium high. You can put oil in the pan to start with or if you are using a non stick skillet and want to cut the calories you can skip the oil. Season the chicken with very little salt and pepper (the liquid amino will do the rest of the seasoning later). Sear the chicken for about 15 minutes, it’s okay if it’s not fully cooked through we are looking for the outsides to be a light tan or golden color. The chicken will finish cooking when we add it back to the pan later. Remove chicken from skillet and set aside.

Using the same skillet add chopped broccoli. Cover skillet with a lid and let broccoli steam for 5 minutes. Uncover skillet and add onions and minced garlic. Cook for about two minutes. You won’t be using the lid any more so save yourself some time and throw it in the dishwasher! 

Now add chicken back into the skillet and cook for about a 2-3 minutes. Add about 6-8 dashes of the liquid aminos. Stir and let the mixture cook for another 2-3 minutes. Taste test it. If it needs more flavor add a dash or two of liquid aminos. Remove from heat and serve! 

You can serve this over rice or quinoa or eat it as is for a low carb meal! 

Masarap!