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!
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
- 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
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.