Here’s a creative Asian dish that tastes great, provides a range of nutrients and makes you look and feel like a gourmet in the kitchen!

Ingredients:

For stir fry

• 3 TBSP coconut oil
• 3 cups broccoli
• 1 cup mushrooms, sliced
• 3 celery stalks, chopped
• 1 cup snap peas
• 1/2 cup water chestnuts
• 3 scallions, chopped
• 2 tsp Asian sesame oil
• 1 cup lightly toasted almonds

For marinade

• 3 TBSP Bragg’s liquid aminos
• 1/4 cup coconut milk, full fat, sugar-free
• 1/4 tsp pepper
• 3 cloves garlic, minced
• 2 TBSP fresh ginger, minced
• 1 TBSP extra-virgin olive oil
• 2 pounds chicken breast, cut into 1/2 inch strips or squares

Directions:

Let chicken soak in marinade for at least 15 minutes.

Heat wok or large skillet. Add 1 TBSP of coconut oil. Stir-fry the broccoli over medium heat for 3-4 minutes.

Remove from pan and set aside. Add remaining coconut oil and stir-fry mushrooms, celery, and snap peas for 2-3 minutes. Remove and set aside.

Remove chicken from marinade and add chicken only to the wok, add 2 tsp sesame oil and stir-fry the chicken until white throughout, about 5 minutes.

Add remaining vegetables, chestnuts, scallions and almonds and mix well.

Remove from heat and serve. Should serve 4.