Sautéed Chicken and Bell Peppers

This is one of my favorite recipes. It’s quick to make and very versatile; you can serve it by itself, with rice, pasta, noodles (including shirataki noodles if you don’t want the carbs), or on a hotdog bun when you are on the run.

Prep time: 25 min.
Servings: 4


1.5 lb/700 gr boneless skinless chicken thighs
½ big onion
3 Bell peppers (preferably in different colors)
1 cup chopped scallions
1 tsp turmeric
½ tsp granulated garlic
½ tsp cumin
2 tbsp soy sauce/Liquid Aminos (Bragg’s)
3 tbsp cooking oil
1 tbsp toasted sesame oil
salt and pepper


Julienne (cut into strips) onion and peppers. Place in a pan with 2 tbsp of cooking oil and salt and pepper and sauté on high heat for 15 minutes. 

Cut chicken thighs into cubes. Place in a bowl and mix with 1 tbsp cooking oil, soy sauce/liquid aminos, and spices.

Remove sautéed vegetable from pan and place the marinated chicken inside. 

Sauté for 4 minutes. 

Add veggies back to the pan and mix with the chicken for about 30 seconds. 

Turn off heat. Add toasted sesame oil and mix. Top with chopped scallions.