Chicken Stir-Fry
Serves: 4
  • 2 boneless/skinless chicken breasts (or you can do beef or pork)
  • 1 TB and 1 tsp coconut oil (1 tsp for cooking the chicken and 1 TB for the veggies), or use toasted sesame oil
  • a variety of stir-fry veggies (we usually do green beans, broccoli, carrots, and bell peppers because that is what we always have on hand but you can also add cauliflower, peas, zucchini, asparagus, whatever veggies you want)
  • ½ cup chopped onion
  • ¼ cup soy sauce (see what I use, pictured below, or you can use coconut aminos)
  • ½ tsp minced garlic
  • ½ tsp ginger
  • pepper
  • 1 cup rice, 2 cups water (or chicken stock)
  • sesame seeds (optional)
  1. Heat up a frying pan with 1 tsp of coconut oil. Add the chicken and cook until both sides are done and there's no pink in the middle.
  2. Cook the rice by bringing 2 cups of water to a boil, add the rice, bring to a boil. Then turn to low, cover and cook for 20 minutes.
  3. Start chopping your veggies while that's cooking. When the chicken is done, set aside for now.
  4. Then in the same frying pan, add 1 TB of coconut oil (or the toasted sesame oil). Start adding the onion and veggies and cook on medium until all the veggies are tender.
  5. Add the garlic, ginger, & pepper (and sesame seeds if you want). Cut the chicken into strips or squares and add to the pan. Stir in the soy sauce and cook another 5 minutes to get everything mixed up.
Recipe by OFM at