Chicken & Vegetable Stir Fry

www.celebrateeverydaywellness.comYou can do this within 26 minutes from food prep, cook to plate. I have a video that I attempted to record myself and start/check ins and completion. It is a very rough attempt at my videography skills!

Here’s the ingredient line up:
1.5-2 lbs of chicken (I like chicken breast but any chicken or protein you like will work)
Half head of broccoli
Half head of cauliflower
2 stalks celery
2 carrots
1 yellow onion
2 cloves garlic
**Canned sliced water chestnuts
**Pineapple chunks
1-2 Tbsp coconut oil
1 Tbsp coconut aminos
2 tsp ginger
1 tsp red pepper
few shakes of red pepper flakes
Sea & Salt to taste

Wash & prep vegetables and chicken into small chunked pieces. Aim to have them similar sized to cook through at the same time. Add some coconut oil to a big stir fry pan or skillet, let it melt on a medium low heat. Add in your chicken and let it cook for about 3-4 minutes using tongs to flip & move around. Once it looks like it is half-cooked, add in the minced garlic and onions for 1 minute. Add in the rest of the vegetables and water chestnuts & pineapple. Add seasonings and let it simmer under a lid for around 4-5 minutes. Again using the tongs to move around and flip vegetables & chicken to make sure food is cooking at a similar rate. If you like it spicier you can add more red pepper or red pepper flakes. Remove the lid and let it continue to cook for another 3-5 minutes depending on the texture that you like your vegetables. I like mine cooked through but not soggy so I will watch it carefully and check it them with a fork. Enjoy your speedy supper!

And here is my first attempt (very rookie-style) at proving that I can prep, cooked and serve quickly. Don’t mind the sideways film in a couple places. 🙂


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