Chicken and Vegetable Stir Fry
100%
1
By Myra Bruneta
Chicken and Vegetable Stir Fry
soy free stir fry served over brown rice or spaghetti squash.
Replace the coconut aminos with organic wheat-free tamari when challenging soy in phase.
Updated at: Thu, 17 Aug 2023 14:10:05 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
4
Low
Nutrition per serving
Calories157 kcal (8%)
Total Fat3.2 g (5%)
Carbs10.1 g (4%)
Sugars4.9 g (5%)
Protein22.3 g (45%)
Sodium568 mg (28%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
1 poundsskinless boneless chicken breasts
organic, thinly sliced
¼ cupcoconut aminos
1 tablespooncoconut vinegar
2garlic cloves
crushed
1 tablespoonfresh ginger
grated
¼ teaspoonsea salt
2 tablespoonscoconut oil
for cooking
1onion
small, halved and cut into half-moons
3 cupssavoy cabbage
sliced
2 cupsbroccoli florets
Instructions
Step 1
To make the chicken, place all the ingredients for the chicken in a small mixing bowl.
Step 2
Let it marinate on the counter for about 20 minutes or in the refrigerator for up to 4 hours.
Step 3
To make the stir-fry, heat 1 tablespoon of the coconut oil in an 11- or 12-inch skillet over medium-high heat.
Step 4
Add half of the chicken; sauté for about 4 minutes, then remove from the pan and place on a plate.
Step 5
Repeat with the remaining chicken.
Step 6
Add the remaining 1 tablespoon coconut oil, and then add the onion and sauté for about 5 minutes.
Step 7
Add the cabbage and broccoli; sauté for about 5 minutes more.
Step 8
Then return the chicken to the pan and stir together.
Step 9
Add more salt and seasonings, if desired.
