Ingredients (serves 4)

☼ 500g Chicken Thigh Diced

☼ 1/2 an Onion Sliced

☼ 1/2 a Capsicum Diced

☼ 2 Carrots Thinly sliced or Julienned

☼ 1 Small Head of Broccoli Florets Separated

☼ 2 Garlic Cloves Finely Chopped

☼ 1 Tbsp Tamari or Soy Sauce or Coconut Aminos

☼ 1 Box of @qetoe_lowcarb_pasta Low Carb Fettuccine

For Marinade

☼ 1 Tbsp Sesame Oil

☼ 1 Tbsp Tamari or Soy Sauce or Coconut Aminos

☼ 2 Garlic Cloves Finely Chopped

Method

☼ Marinade diced chicken thigh in sesame oil, Tamari and garlic for at least half an hour before cooking (or overnight)

☼ Once marinated, heat sesame oil in a large skillet or wok, and fry chicken thigh until browned and cooked through. Set cooked chicken aside in a bowl.

☼ Add in onion, capsicum and broccoli to the same pan, and stir fry for a few minutes.

☼ Meanwhile cook fettuccine according to packet instructions. (I find 3 minutes in boiling water is best)

☼ Add the cooked chicken and carrot back to the pan and continue to stir fry until combined.

☼ Add in the Tamari and finely chopped garlic, along with the cooked pasta, and use tongs to mix through.

☼ Serve straight away and enjoy!