Chicken, Mushroom & Broccoli Stir Fry

Rebeka Bergin Rebeka Bergin

    Heat ½ a Tablespoon of Coconut Oil in a wok or skillet on medium-high heat, then add the sliced Chicken Breast. Fry the chicken for 3-4 minutes, until just browned, then remove it from the wok. Melt the other ½ tablespoon of Coconut Oil and sauté the Garlic and Ginger for 30 seconds. Add the Mushrooms and Broccoli, and stir fry for 2 minutes before pouring in the Soy Sauce. Add the Chicken Breast back to the pan and stir fry for another 3 minutes.

    Remove the wok from the heat and stir in the Sesame Oil and Scallion/Green Onion. To serve, sprinkle with Sesame Seeds.

    This stir fry goes well with rice and noodles, or if you’re on a Keto diet, cauliflower rice is an ideal low-carb choice!

    *Pork or tofu are simple substitutes for chicken in this recipe, and if you’re gluten intolerant, simply swap soy sauce for tamari.

Article ID,18446024761,Servings,1,Paper Link,

"Skinless, Boneless Chicken Breast*",100g,sliced
Broccoli Florets,½ Cup
Button Mushrooms,1 Cup,sliced
Coconut Oil,1 Tablespoon
Garlic,2 Cloves,minced
Ginger,½ Teaspoon,minced
Scallion/Green Onion,1,sliced
Soy Sauce*,1 Tablespoon
Sesame Oil,½ Tablespoon
Sesame Seeds,½ Tablespoon
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.