Chicken Stir Fry

Chicken Stir Fry


  • 1 1/4 lbs boneless skinless chicken breasts, cut into 1-inch chunks
  • 1/8 teaspoon pink Himalayan salt
  • 1/4 tsp black pepper
  • 1 tsp coconut oil
  • 2-3 tablespoons coconut oil for cooking
  • 3 1/2 cups fresh broccoli florets
  • 1/2 cup very thinly sliced or grated carrots
  • 2 cloves garlic minced
  • 1-2 tablespoons of garlic powder
  • 1/2 teaspoon grated or minced fresh ginger
  • 2-3 tablespoons of Soy Sauce


  1. In a medium bowl, combine chicken with salt, black pepper, garlic powder and 1 teaspoon coconut oil.
  2. In a large skillet or wok, heat cooking coconut oil over medium high heat. Add chicken and saute until no longer pink and cooked through, about 4-5 minutes per side.
  3. Stir in soy sauce, broccoli, carrots, garlic and ginger. Add additional oil as needed. Cook until tender crisp, about 3-5 minutes.
  4. Serve hot and enjoy!

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