Chicken Veggie Stir Fry
Servings: 8 people
Prep Time: 10 minutes
Cook Time: 10 minutes


About this Recipe

It is about time that we share a recipe that is not some sort of a dessert.... I feel like I was on a treat spree the whole time we had my in laws here to visit. Part of it was my...


✓ 2 cups chicken breast or thigh meat thinly sliced
✓ 1 cup carrots sliced
✓ 1 cup broccoli sliced
✓ 1 cup onion sliced
✓ 1 cup green pepper sliced
✓ 1/4 cup coconut oil
✓ 3 tablespoon tamari (or Bragg's aminos, coconut aminos or soy sauce)
✓ 1 tablespoon honey or sugar of choice (optional-omit for Whole30)
✓ 1 tablespoon sliced green onion (optional as garnish)
✓ 1 tablespoon Sriracha (or other hot sauce of choice-sugar/additive free for Whole30)
✓ 1 teaspoon lime juice
✓ 1/2 teaspoon fish sauce (sugar/additive free for Whole30)
✓ 1/2 teaspoon powdered ginger
✓ 1/2 teaspoon powdered garlic


✓ Slice chicken into thin chunks, about 1/4 inch thick at most
✓ Mix all liquid and powder ingredients (aside from oil) into a bowl and add chicken, cover with liquid
✓ Slice all veggies into 1/4-1/2 inch thick pieces
✓ Heat oil on medium high heat in a wok or large frying pan until melted
✓ Add meat and stir frequently until about halfway cooked, about 5 minutes
✓ Add all veggies and continue cooking, stirring frequently until chicken and veggies are cooked through and sauce has reduced, about 5-8 more minutes
✓ Serve over rice and garnish optionally with sliced green onion
Chicken Veggie Stir Fry

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