*Chicken & Veggie Stir Fry*
 1 tbsp coconut oil
 1 onion, chopped
 3 carrots, thickly julienned
 2 handfuls of mushrooms, chopped
 Leftover cooked chicken (from previous night’s roast)
 3 cloves garlic, minced
 1/4 cup coconut aminos
 1 tbsp rice vinegar
 1 tsp potato starch + water
 Handful of kale (homegrown), chopped
 Salt and pepper to taste
 1. Heat the coconut oil in a large skillet over medium-high heat.
 2. Add the onion and carrot and cook until translucent, about 2-3 minutes, stirring often.
 3. Toss in the chopped mushrooms and cook for an additional 2 minutes until they start to release their juices.
 4. Add the leftover cooked chicken to the skillet and stir-fry until heated through, about 2-3 minutes.
 5. Stir in the minced garlic and cook for 1 minute until fragrant.
 6. In a small bowl, mix together the coconut aminos, rice vinegar, and potato starch dissolved in water to create a slurry.
 7. Pour the sauce mixture into the skillet, stirring continuously until the sauce thickens and coats the chicken and vegetables, about 2 minutes.
 8. Add kale and cook until wilted.
 9. Season with salt and pepper to taste.
 10. Serve the chicken veggie stir-fry hot over cooked rice or noodles, if desired.
 This stir fry came out great and everyone enjoyed their meal.