Chicken Stir Fry
Ok so I'm kind of excited because I ordered a Instant Pot on Black Friday and used it for the first time last week. All I have to say is if you don't have one go get one!! They make life SO easy. In one week I made 2 soups in 10 minutes, cooked some chicken breast in 3 minutes, baked some sweet potatoes in 15 minutes, and made a batch of rice in 10 minutes. It is super simple and my knew go to for easy quick meals. You can find the Instant Pot here . As I master the Instant Pot I will post some recipes down the line!
Today's recipe is a chicken stir fry full of love green vegetables! I'm a huge fan of stir fry meals because they are everything you need in a meal. No need for extra sides unless of course you want to make some white rice or cauliflower rice to serve with your stir fry. We ate ours with some white rice the first night and ate it plain for leftovers.
Although I only used green vegetables in this stir fry everyone of my children ate it and asked for seconds! I used baby boo chop in this recipe but you could easily sub in regular book chop as well. I also always use coconut aminos in place of soy sauce since I try to avoid soy as much as possible because of the negative affects it can have on the thyroid as well as because it a phytoestrogen meaning it mimics estrogen in our bodies which most of use don't need since our environment is bombarding our bodies with xenoestrogens every day. For those who are unfimilar with coconut aminos it is fermented coconut sap that it! It tastes very similar to Tamari or soy sauce so makes an excellent substitute. If you can't find some at your local grocery store you can find it here.
I hope you all enjoy!
Servings: 6-8 servings
- 2 lbs Chicken Breast or boneless skinless chicken thighs
- 2 medium Heads of Broccoli
- 4 Baby Bok Choy
- 2 1/2 cups Snap Peas
- 3 Cloves of Garlic chopped finely
- 1 TBSP Coconut Oil
- 1/2 Cup Coconut Aminos
- 2 TBSP Sesame Oil
- 2 inch knob of fresh Ginger peeled and grated
- 1 tsp Fish Sauce
- Chop up your broccoli and Bok Choy and set aside
- Chop garlic into small pieces and set aside
- In a wok or large pot melt the coconut oil and then add the chicken and cook on medium heat until cooked through.
- Drain some of the liquid from the chicken leaving some and add garlic and broccoli and cover.
- When broccoli is almost cooked add the snow peas, cover and cook for another 3- 5 minutes on low heat.
- Finally add the bok choy and the sauce and cook for an additional 5 minutes.
- Serve warm alone or with some white rice or cauliflower rice!