Chicken Stir Fry


Chicken Stir Fry


1 Sweet Onion

2 Organic Bell Peppers (1 Red, 1 Green or Preference)

1 Cup Organic Button Mushrooms

1 Cup Organic Carrots

3 Stalks Organic Celery

1 Bunch Organic Dino Kale

Splash Coconut Aminos

Splash Balsamic Vinegar

½ Tbs Coconut Oil

1.5 Lbs Chicken Breast

Salt & Pepper to Taste

Other Possible Yummy Additions (based on personal preference):

Garlic, Ginger, All the Veggies


2 Tbs Coconut Aminos

1 Tbs Balsamic Vinegar

Salt and Pepper to Taste


We used brown rice. This takes about an hour in total time to prep/boil/simmer/steam.



Chop raw chicken into small pieces and put in container to marinate with above ingredients for about 4-6 hours. Start rice about 1 hour before “eat time”.

Wash and chop veggies. Heat large skillet to medium-high and once hot, add coconut oil and veggies. Splash them with a little coconut aminos and balsamic vinegar and cook uncovered for about 10+ minutes until they start to soften but don’t kill themJ Mixing occasionally.

While the veggies are cooking; heat an additional skillet for the chicken to medium-high and once hot add the chicken marinade combo to the skillet. Stirring occasionally to make sure the chicken gets cooked through and the juices start to cook down and disappear in the skillet. Approximately 10+ minutes.

Butter & salt your brown rice to taste, top with veggies and chicken. We finished it with a smidge of Sky Valley Sweet Chili Sauce (a scrumptious little gem that reminds me of sweet and sour sauce). Enjoy 🙂