Chicken, Mushroom & Broccoli Stir Fry

Servings: 1



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.

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