Basic Chicken Stir Fry

Dr. Ingrid Maes Recipes Leave a Comment


3 tablespoons raw coconut aminos (does not have a coconut flavor)
2 tablespoons raw coconut vinegar (does not have a coconut flavor)
2 garlic cloves, minced
1 tablespoon minced ginger
1 tablespoon minced green onion
3/4 pound boneless, skinless chicken cut into strips
1 teaspoon sesame oil, plus 1 teaspoon
1/2 sweet onion, sliced
1/2 red pepper, sliced
3/4 pound broccoli, cut into small pieces
2 carrots, peeled and thinly sliced
3 1/2 ounces shiitake mushrooms, thinly sliced
miso broth
sea salt and pepper to taste

In a small non-reactive bowl, whisk together raw coconut aminos, rice wine vinegar, garlic, ginger and green onion. Pour 1/2 of this sauce over chicken strips and let stand while you prep veggies.

Heat 1 teaspoon of the sesame oil over medium high heat in a wok pan. Add chicken and cook, stirring often until golden brown and cooked through, about 3 to 4 minutes. Remove from pan, set aside. Wipe pan clean. Add remaining teaspoon of sesame oil. Heat over medium high heat, add all veggies, immediately season with salt. Cook, stirring often until veggies have browned a little and are starting to soften, about 5 to 6 minutes. Add remaining marinade and chicken to veggies. Reduce heat to medium low and cook until veggies are tender, about 3 minutes more. I like to add ½ to 1 cup of chicken bouillon, veggie or miso and let it all cook together. Can be served over brown rice.


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About the Author

Dr. Ingrid Maes

Dr. Ingrid Maes specializes in gentle chiropractic care and creating a lifestyle that promotes your best health. As a doctor of chiropractic and certified acupuncturist, Ingrid is skilled at identifying the root cause of imbalance and creating physical, nutritional and emotional balance in all systems of your body.

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