It's quite possible that I'm just 27 years late to this party but holy mother of stir fry...WHY have I never made this before?
I guess when I heard the term "stir fry" I always associated it with egg rolls, fortune cookies and buddha bellies...3 things I strive to stay away from...until one day someone (I don't even know who) posted a picture of her stir fry on the ol' Insta and I thought to myself "I'm totally making that...sans the buddha belly part".
Off to the grocery store I went and two helpings later (for my husband)...we were both in a stir fry coma. Not to mention Beau has requested it twice within a 3 day period. (Two points for the wife!)
Seriously SO easy...gluten-free...pretty gosh darn healthy (if you ask me) and makes for GREAT leftovers?
Here's what you'll need:
bag of fresh stir fry veggies (or cut up your own broccoli and carrots) | 4 chicken breasts | 2 C mushrooms, sliced | 1 can sliced water chestnuts | half onion, chopped | 3/4 C gluten-free teriyaki stir fry sauce | 1/8 C low sodium soy sauce | 3 T coconut oil
One. Place unflavored coconut oil in bottom of large skillet (or wok if you're a cool kid and actually own one of those things) and allow to melt.*Fun fact: coconut oil helps increase thyroid function, speed up metabolism and burn fat. It's also more stable than olive oil so for cooking purposes, always, always, always use coconut oil. (Olive oil loses it's structure and therefore, becomes harmful to you when you cook it at a high heat. Only use olive oil in cold recipes...i.e. salads)
Two. Toss in chicken first and allow to cook for about 4-5 minutes before throwing in the rest of your veggies.
Next step? You guessed it. Toss in all your veggies.
Five. Call in your lovely assistant for moral support.
Six. Continue stirring until chicken and veggies are cooked thoroughly. Add a little sea salt & pepper, serve over brown rice and friggin' en-joy!
This made a TON - at least 5 servings - so you'll have plenty left over for lunch or dinner the next day. Score!