This Chicken Stir Fry recipe is perfect to make and store in tupperware for a quick and easy heat up meal whenever you'd like. This recipe makes about 2-3 servings depending on how big the chicken breasts are. Make sure to follow your meal plan and food guide to assure you make a stir fry with the correct amount recommended for you!
Chicken Stir Fry Photo Credit: Eat Drink Paleo
Ingredients:
  • 2-3 tablespoon coconut or olive oil (separated)
  • 2 chicken breast, sliced into thin strips
  • ½ teaspoon sea salt
  • ¼ teaspoon white pepper
  • 1 teaspoon grated ginger
  • 3 cups sliced Napa cabbage
  • 10-12 broccolini stems
  • 1 large carrot, sliced
  • 2 garlic cloves, finely diced
  • 1 teaspoon fish sauce
  • 3 tablespoons Tamari sauce
  • Juice of ½ lime
  • 1 teaspoon sesame oil
Instructions:
  • Heat a tablespoon of coconut oil in a large frying pan or a wok over high heat. Once hot, add the chicken meat and sprinkle with salt and pepper. Cook for 3 minutes each side, then remove to a bowl with all the juices. Place the pan back over high heat and add another teaspoon of coconut oil. Add the ginger, cabbage, broccolini and carrot and cook for 3-4 minutes, stirring frequently. Add a splash of water (about 2 tablespoons), garlic, fish sauce, coconut aminos sauce, lime juice and return the chicken meat to the pan. Mix through. Cook altogether for 2-3 more minutes, stirring frequently. Finally, drizzle with a little sesame oil and stir through. Serve immediately!