I love using coconut oil for stir-frying (amongst many other things). It adds so much flavor on its own & reduces the need for other ingredients, such as soy sauce. It is also ideal for high heat cooking due to its high smoke point, plus it is a very healthy source of fat.
You can really use whatever veggies you have on hand for this dish. We stir-fry, when we want to throw something together fairly quickly. If you have some protein, veggies, coconut oil, & some spices on hand, then you should be able to whip up a well balanced & flavorful meal! I added some macadamia nuts to this for a little extra flavor & crunch.
4 chicken breasts – chopped into bite size pieces
4 cups bok choy – chopped
4 cups brocoli – chopped
1 white onion – sliced
2 cloves garlic – crushed
1 tablespoon fresh ginger – grated
1 carrot – chopped
1/4 cup soy sauce (gluten-free)
1/8 cup macadamia nuts
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon turmeric
dash of cayenne – for some kick!
2 tablespoons coconut oil
salt + pepper
- Toss chicken with garlic, ginger, & spices
- Heat coconut oil in a large pan & fry chicken until cooked through. Half way through frying chicken, add soy sauce.
- Remove chicken, & saute veggies in the remaining juices of the pan – add more coconut oil, if needed.
- Once veggies are cooked, add macadamia nuts & toss chicken back in – saute together for another 1-2 minutes.
We eat a ton, and this made about 6 servings for us. It was great for left overs too!