Chicken Veggie Stir Fry
Quick, simple and healthy stir fry, done in 15-20 minutes!
Servings Prep Time
8people 10minutes
Cook Time
Servings Prep Time
8people 10minutes
Cook Time
  • 2cups chicken breast or thigh meatthinly sliced
  • 1cup carrotssliced
  • 1cup broccolisliced
  • 1cup onionsliced
  • 1cup green peppersliced
  • 1/4cup coconut oil
  • 3tbsp tamari(or Bragg’s aminos, coconut aminos or soy sauce)
  • 1tbsp honey or sugar of choice(optional-omit for Whole30)
  • 1tbsp sliced green onion(optional as garnish)
  • 1tbsp Sriracha(or other hot sauce of choice-sugar/additive free for Whole30)
  • 1tsp lime juice
  • 1/2tsp fish sauce(sugar/additive free for Whole30)
  • 1/2tsp powdered ginger
  • 1/2tsp powdered garlic
  1. Slice chicken into thin chunks, about 1/4 inch thick at most
  2. Mix all liquid and powder ingredients (aside from oil) into a bowl and add chicken, cover with liquid
  3. Slice all veggies into 1/4-1/2 inch thick pieces
  4. Heat oil on medium high heat in a wok or large frying pan until melted
  5. Add meat and stir frequently until about halfway cooked, about 5 minutes
  6. Add all veggies and continue cooking, stirring frequently until chicken and veggies are cooked through and sauce has reduced, about 5-8 more minutes
  7. Serve over rice and garnish optionally with sliced green onion

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