Stir fry’s are a great, easy way to get dinner on the table during the week-FAST. And another beauty of the stir fry is that you can really use whatever you have in your fridge. I often make stir fry’s when I have a bunch of produce that I need to use up before it goes to waste. I made the best Healthy Chicken Vegetable Stir Fry last night from what I had in the fridge. Stir Fry’s are also a great way to get more vegetables into your kids!
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Instead of Soy Sauce, I always use Bragg Liquid Aminos. Bragg Liquid Aminos is a Certified NON-GMO liquid protein concentrate, derived from healthy soybeans, that contain 16 Essential and Non-essential Amino Acids in naturally occurring amounts. It also has a LOT less Sodium. A serving of 1 tablespoon of one label of traditional soy sauce I looked at has 1000 mg of sodium!!
If you don’t have a wok ,you can use a large sauté pan. I finally bought a wok last year and now I can’t imagine cooking without it! You can get a basic one here on Amazon
Looking for more quick and easy chicken recipes? Here are a couple more of my family’s favorites:
Healthy Chicken and Vegetable Stir Fry Recipe :
- 2 Tablespoons Coconut Oil, separated
- 1 Pound Organic Skinless, Boneless Chicken Breast
- 2 Bell Peppers (color of choice-I had red and orange), sliced
- 6 Scallions, sliced thin (reserve 1 tablespoon for garnish at the end )
- 4 Garlic Cloves, minced
- 2 cups snow peas
- 2 Tablespoons chopped raw cashews
- For the Sauce:
- 1/4 Cup Bragg Amino Acids
- 1 Tablespoon Raw Honey
- 1 Tablespoon Cornstarch
- Season chicken with some sea salt and pepper. Cut into strips.
- Whisk together the ingredients for the sauce and set aside
- Heat 1 Tbsp. coconut oil in a large skillet or wok over medium-high heat.
- Add chicken and saute until browned, about 5 minutes total. Remove chicken to a plate.
- Add the other tbsp of oil. Add peppers and snow peas and stir fry for 1 minute. Add scallions and garlic, toss all together and stir fry until veggies are softened, approximately 4 minutes.
- Add sauce, toss to coat and cook for another 2 minutes.
- Top with reserved scallions and cashews.
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