1/2 Tbsp coconut oil
1 yellow onion, chopped
3 cloves garlic, minced
2 boneless skinless chicken breasts, cut into small pieces
1 large carrot, chopped
1 large broccoli crown, chopped
About 1 cup shiitake mushrooms, sliced
1 medium zucchini, sliced
3/4 tsp ground ginger
1/2 tsp ground turmeric
Pinch of cayenne pepper
1-2 Tbsp coconut aminos (find here)
1/4 tsp fish sauce (I recommend this brand, which has no gluten or sugar)
1/2 tsp mirin (find here)
Drizzle of raw honey (probably about 1/2 tsp)
Sea salt and pepper to taste
chicken stir fry 2
Melt coconut oil in a large pan or wok over medium heat. Add the onion and garlic. Stir until fragrant and sauté about 1-2 minutes. Then, add the cut-up chicken pieces and season with sea salt and pepper to taste.
Meanwhile, in a small bowl, mix together the coconut aminos, fish sauce, mirin, raw honey, ginger, turmeric and cayenne. Set aside.
Once the chicken is nearly cooked through, add the carrots and broccoli. Mix well and sauté a few minutes. Then, add the zucchini and shiitake mushrooms, and stir well. Season to taste with a little sea salt and pepper.
Pour in the sauce mixture and mix well. Continue to cook for a few minutes or until zucchini has softened a bit.
Season to taste with more sea salt, pepper and/or coconut aminos, if needed.