Chicken Stir Fry

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I first started making (a version) of this recipe when B and I first got married. At that time, neither of us knew much about cooking, and I found a basic stir fry recipe somewhere and it has evolved from there. This is one meal that everyone likes (although H likes hers a bit deconstructed–see this post for a look). It is especially wonderful on cold days, or whenever one of us is feeling under the weather (the bone broth + chicken + all the vegetables = one nourishing meal). I hope you enjoy it, too.

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Note: I don’t really measure ingredients, and you don’t need to either. Use as much or as little of these items as you want to; some I use just for flavor (like the mushrooms), so you can adjust for your own taste preferences.

Chicken Stir Fry

  • 1-2 Tbsp. coconut oil
  • 12-20 “grinds” of whole black pepper
  • 3-4 green onions, chopped
  • 6-8 cloves garlic, minced or chopped well
  • 2 organic, free-range chicken breasts (about 1 1/2 lbs.), cut into bite-size pieces
  • 1-2 green bell peppers, cut into bite-size chunks or slices
  • 2-3 large carrots, cut into 1/4-inch slices (I like to slice them on the bias)
  • 6-8 mushrooms, stems trimmed. Slice the mushrooms in half or quarters if they are big. (I usually use crimini mushrooms, but you can also use shitake or button mushrooms)
  • 6-8 Brussels sprouts, ends trimmed and sliced in half if large
  • 5-6 baby bok choys (or one large one), bottom ends cut off and leaves cut into 1 1/2-inch pieces
  • 2 cups chicken broth (homemade preferred!)
  • up to 1/4 cup gluten-free soy sauce/tamari or coconut aminos, to taste
  • optional: sriracha or other Asian hot sauce

To Cook:

  1. Heat oil over medium heat in a wok, a large, deep skillet or a large pot.
  2. Add black pepper and green onions and cook for a couple of minutes.
  3. Add garlic and cook just until you can smell the garlic, about a minute.
  4. Add the chicken, stir well, and cook until cooked through.
  5. Add all the cut vegetables except the bok choy, stir and continue cooking for a couple of minutes.
  6. Add the chicken broth and soy sauce. It helps if you have already heated the chicken broth so it doesn’t slow down the cooking. I just pour a bit of tamari into the pot, stir, and see what it looks like. Taste to see if you like it; if not, add a bit more sauce. Stir and cook uncovered until the vegetables are just cooked through (5-10 minutes).
  7. Add the bok choy, stir well, and either cook for another couple of minutes or cover and turn off the heat, then let rest for 15 minutes.
  8. Serve alone as soup, or over rice or cauliflower rice with some sriracha or other Asian hot sauce. Enjoy!

This post is linked to Tasty Traditions, Real Food Wednesday and Fight Back Friday.

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