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Chicken Stir Fry


Chicken Stir Fry

Power house chicken stir fry with coconut aminos, gluten free, high fiber, low sodium
Course Main Course
Cuisine Chinese


  • 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


  • 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!
Keyword chicken, dinner, easy dinner, healthy chicken, quick chicken, stirfry

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