Heat peanut oil in a large skillet or wok over high heat.

Add the sliced chicken breast to the skillet and stir-fry for about 3 minutes until it starts to brown.

Add the sliced onion, carrots, mushrooms, and minced garlic to the skillet.

Continue to stir-fry over high heat for about 10 minutes until the vegetables are tender-crisp and the chicken is cooked through.

Lower the heat to medium and continue cooking for another 5 minutes until the chicken is fully cooked and the vegetables are tender.

Toss the cooked chicken and vegetables with low-sodium soy sauce until well combined.

Serve the Asian-inspired chicken stir-fry hot.