While grocery shopping yesterday and perusing the produce while the baby girl grazed on some free fruit samples they had out for customers, I suddenly thought, hmmm stir fry. Can’t remember when I last made that. She was on board with the idea too, so it was a win-win…it smelled AMAZING while cooking and we were both in love with the taste too. Relatively simple, and great to pull the wok out again! I didn’t measure much, but here are my guesstimates.
2-3 tbsp organic coconut oil
1 tbsp organic tamari
1 tsp grated ginger
2-3 cloves garlic, minced
1 medium onion, sliced
2 cups chopped broccoli
1 cup baby corn (omit for strict paleo)
1 cup chopped mushrooms
2 medium chicken breasts, cubed
Heat approximately 1 tablespoon coconut oil in wok at medium-high heat. Add the garlic and ginger, cooking for around 30 seconds before adding the chopped onion. Stir fry for 2-3 minutes or until onions soften. Add more coconut oil if needed, and then add the broccoli and baby corn. Sprinkle a small amount of tamari to taste and continue to stir fry for 2-3 minutes (longer if you like softer veggies), and then add mushrooms. Once veggies are to your preferred texture, move mixture to a bowl and set aside.
Heat another tablespoon of coconut oil in the wok and add the chicken. Sprinkle with tamari to taste. Stir-fry for 5-10 minutes, until chicken is cooked thoroughly but not over cooked. To check, cut into the biggest piece to make sure it isn’t pink in the middle.
Add the veggies back into the wok and sprinkle with a small amount of tamari. Mix together, serve, and enjoy!