Chicken-Vegetable Stir Fry

Do you ever get in a rut of eating the same thing?  I do – for some reason it’s easy to begin making the same recipes over and over.  I need variety because even the best recipes get BORING if you eat them on a regular basis.    I like this stir fry recipe because it has a very clean taste and unlike many stir fries doesn’t have a sauce that usually includes sugar or a thickener.  It is SIMPLE to prepare and will move quickly if the vegetables have been cleaned and prepped beforehand.  It can be served over rice but is delicious without.

Stir Fry

Chicken-Vegetable Stir Fry
A very simple stir fry which utilizes chicken that has been cooked ahead.
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  1. 1 Tbsp organic coconut oil
  2. 2 cloves of garlic, diced
  3. 1/4 cup of fresh ginger, sliced thin
  4. 2 carrots, sliced thin
  5. 2 cups of broccoli florets
  6. 1 cup baby bok toy, sliced lengthwise
  7. 1 cup zucchini, cut on an angle
  8. 3 scallions, sliced into 2-inch pieces
  9. 1 cup snap peas
  10. 1 Tbsp wheat free tamari
  11. 2 Tbsp water
  12. 2 organic chicken breasts, grilled and sliced
  13. Fresh cilantro for garnish
  14. Hot sauce, if desired
  1. Cook Chicken
  2. Prep vegetables
  3. Heat a heavy skillet or wok and add oil - medium heat
  4. Add ginger and garlic and cook for 1 minute with a wooden spoon
  5. Add all vegetables except peas and stir constantly for 1-2 minutes
  6. Add the tamari and water.
  7. Add peas and cook for 1 minutes.
  8. Garnish with cilantro, nuts, coconut flakes and hot sauce, if desired
  9. Serve sliced chicken on side or mixed in.
  1. Any combo of vegetables can be used. For a little extra protein, add finely chopped nuts.
Deliciously Inspired
 Tip:  Next time you cook chicken, include a few more pieces so the chicken is ready to go 🙂