Easy Chicken Stir-Fry
DAIRY
FREE
NUT
FREE
PALEO
DIET
This stir-fry is simple, quick, and satisfying. It’s a great way to use leftover chicken and vegetables, too.
| Prep Time 10 minutes |
Cook Time 20 minutes |
Makes 4 cups |
Serving Size 1 cup |
INGREDIENTS
2 TB. coconut oil or animal fat
1 medium yellow onion, chopped
1 clove garlic, minced
1 lb. (450g) chicken meat, preferably dark, sliced into strips
1 tsp. sea salt
1 tsp. ground black pepper
2 cups broccoli florets
1 medium carrot, peeled and shredded
Juice of 1 small lime
4 TB. shredded, unsweetened coconut
Coconut aminos
METHOD
1 In a medium skillet over medium-high heat, melt coconut oil. Add yellow onion, and sauté for 5 minutes or until translucent.
2 Add garlic, and sauté for 3 minutes or until fragrant.
3 Season chicken with ½ teaspoon sea salt and ½ teaspoon black pepper. Add chicken to the skillet, and cook for 7 to 10 minutes or until no longer pink in center.
4 Add broccoli, carrot, and lime juice; sprinkle with remaining ½ teaspoon sea salt and remaining ½ teaspoon black pepper; and cook for 5 minutes.
5 To serve, sprinkle 1 tablespoon coconut sprinkled over each serving and top with coconut aminos to taste.
Variation
Spicy Shrimp Stir-Fry
Use 1 pound (450g) shrimp instead of the chicken. For the vegetables, sauté onions and garlic as directed, and use 1 cup bok choy, 1 cup cabbage, and 1 cup pea pods instead of broccoli and carrots. Use lime juice and add ¼ teaspoon coriander, ¼ teaspoon ground ginger, and 1 pinch red chile flakes (optional). Sprinkle with diced cashews instead of flaked coconut and coconut aminos.