Chicken And Vegetable Stir-Fry
Calories per serve: 242
2 chicken breasts, sliced
1 cup broccoli florets
1 capsicum, sliced
2 carrots, julienned
2 celery stalks, thinly sliced
1 onion, sliced
1 cup mushrooms, chopped
1 cup bean sprouts
2 tbsp. coconut oil
1/4 cup coconut aminos or soy sauce
1 tsp. sesame oil
Sea salt and freshly ground black pepper
Heat coconut oil in a pan, or wok, over medium-high heat.
Season the chicken to taste and cook until no longer pink, remove from pan and set aside.
Add all of the remaining vegetables and cook until they just start to soften, 6 to 8 minutes.
Drizzle the coconut aminos and sesame oil over the vegetables, add the chicken back to the pan, give everything a good stir, cover and cook another 2 to 3 minutes.
Add the bean sprouts and cook for 2 minutes, then serve.
Recipe credit: Paleo leap