Stir Fry is a well-known Asian way of cooking food in a small amount of very hot oil while continually stirring it. This Whole 30 recipe we’re introducing to you is very healthy and packed with a variety of ingredients which provide a lot of nutritional value. This chicken stir fry meal can be prepared fast and is great way to use some leftover chicken you might have.
Feeds: 1 person (double ingredients to feed more)
Time: 20-25 minutes
- 3-4 Oz of Cooked Chicken
- ¾ Cup of Broccoli
- 1 Carrot (Cut in “julienne” way)
- 1 Diced Red Bell Pepper
- 1 Cup of Cooked Cauliflower Rice
- 1 Tbsp Avocado Oil
- 1 Garlic Clove (Chopped)
- 1 Tsp Fresh Ginger (Grated)
- 2 Tbsp Coconut Aminos
- 1 Green Onion
Put the avocado oil in a cooking pan/skillet and turn on the stove on medium heat. After the oil is heated add the garlic and ginger. Cook them until they get a brown/gold color, about 1-2 minutes. Then add the broccoli and carrots and cook for a few minutes.
Next, put in the red bell pepper and the mushrooms and keep stir frying until the ingredients are softened. Then add the cauliflower rice and the chicken. Make sure to add them carefully so that they are evenly spread in the skillet.
Add the coconut aminos and salt and continue to cook/stir fry until it is ready, 3-5 minutes. When serving the dish, chop the green onion and add it on top.
We hope you enjoy this delicious Whole 30 recipe!