Chicken Stir Fry
Power house chicken stir fry with coconut aminos, gluten free, high fiber, low sodium
Ingredients
- 1 lb chicken breast (organic)
- 3 tbsp coconut amino acids
- 1 tbsp garlic powder
- 1 tbsp rice vinegar
- 1 tsp sesame seeds
- 1 tsp avocado oil
- 1 large package frozen riced cauliflower
- 1 cup cooked basmati rice
- 2 stalks green onion
- 1 head broccoli crowns
- ½ cup sweet red pepper
- 1/2 white onion
- sea salt and black pepper to taste
Instructions
- Wash chicken, dry and chop into small squares
- Using a separate cutting board, chop onions and broccoli into small pieces
- Heat a large skillet with 1 tbsp avocado oil on medium-high heat
- Add white and green onion to skillet and let cook until lightly browned
- Then add frozen riced cauliflower, cover with lid
- Add 1 tbsp rice vinegar
- Let cook for 5 minutes, then remove lid
- Add diced chicken
- add coconut aminos, garlic powder and salt and pepper to taste
- Let cook 7-8 minutes or until chicken becomes white
- Add chopped broccoli crowns and optional, pre-cooked basmati rice
- Mix together thoroughly and let cook until chicken and veggies become lightly browned
- Using a butter knife, cut through one piece of chicken to ensure thoroughly cooked
- Remove from pan and divide accordingly. Top with sesame seeds and serve!
Comments +