Chicken And Vegetable Stir-Fry Recipe
Chicken and vegetable stir-fry has been cooked time and again, but this dish is different! Bean sprouts, coconut aminos, celery - it tastes fantastic!
Servings 4 people
Calories 271kcal
Ingredients
- 2 chicken breasts sliced
- 1 cup broccoli florets
- 1 bell pepper sliced
- 2 carrots julienned
- 2 celery stalks thinly sliced
- 1 onion sliced
- 1 cup mushrooms chopped
- 1 cup bean sprouts
- 2 tbsp. coconut oil
- ¼ cup coconut aminos
- 1 tsp. sesame oil
- Sea salt and freshly ground black pepper
Instructions
- Heat coconut oil in a skillet, or wok, over medium-high heat.2 tbsp. coconut oil
- Season the chicken to taste and cook until no longer pink, remove from skillet and set aside.2 chicken breasts, Sea salt and freshly ground black pepper
- Add all of the remaining vegetables and cook until they just start to soften 6 to 8 minutes.1 cup broccoli florets, 1 bell pepper, 2 carrots, 2 celery stalks, 1 onion, 1 cup mushrooms
- Drizzle the coconut aminos and sesame oil over the vegetables, add the chicken back to the skillet, give everything a good stir, cover and cook another 2 to 3 minutes.1 tsp. sesame oil, ¼ cup coconut aminos
- Add the bean sprouts and cook for 2 minutes, then serve.1 cup bean sprouts
Nutrition
Calories: 271kcal | Carbohydrates: 12g | Protein: 29g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 73mg | Sodium: 423mg | Potassium: 519mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1796IU | Vitamin C: 64mg | Calcium: 45mg | Iron: 4mg