*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.