Classic Chicken and Vegetable Stir Fry MELISSA HORNUNG

You just can’t go wrong with a classic stir fry. Prepared the right way, it is low cal, packed with vitamins,  protein and it is simply delicious with a side of steamed rice or without. 

 While simple is always best, there are plenty of ways to jazz this up. Add hot peppers, green, red or yellow peppers. There are a variety of vegetables that go well with this type of stir fry, knap cabage, bean sprouts or sprouts of any kind, broccoli and other cruciferous veggies and root vegetables. Make it your own and serve it up with a nice glass of wine, light a candle and simply enjoy the flavor and knowing you are fueling your body with everything it needs. 

What you’ll need:

2 Chicken Breast’s

Snow peas

1 large carrot chopped 

4 celery stalks chopped 

1 sweet onion diced large 

Shitaki mushrooms sliced 

Green onion chopped

Ginger root

2  loves of garlic mined 

1/4 cup chicken stalk  

1 tablespoon Sesame Oil

2 tablespoons Coconut oil 

Seasons Salt

Soy sauce 

Salt and pepper 

Two chicken breasts cut into thin strips, bite sized pieces. Chop all of your vegetables. Add coconut oil to a wok and over a medium high heat start by sautéing your garlic and then onions. Then add the sesame oil and all of the vegetables  and the chicken, setting the chopped green onion aside. Stir and sauté for 3 minutes or until chicken is fully cooked. Add the chicken stalk and sauté a few more minutes. Serve in soup bowls, top with green onions and with or without a side of white steamed rice. Enjoy with a glass of your favorite wine 🍷