This stir-fry is both filling and nutrient-dense. Try not to overcook the vegetables as they lose more nutrients the longer they cook. I like to make mine spicier by topping the final product with chile paste, but I'm a spice-aholic. Let it burn!!

INGREDIENTS:
-1 whole organic chicken breast
-1 tbsp coconut oil
-1 tbsp sesame oil
-2 tbsp natural peanut butter
-1 tbsp coconut aminos
-1 tbsp chile paste
-2 bell peppers (yellow/red)
-1 c. bean sprouts
-2 c. broccoli
-1 c. baby portobello mushrooms
-1/2 jalapeno
-1/4 cilantro
-1/4 c. whole peanuts
-pepper
-sea salt
-garlic powder

METHOD:
Heat up coconut oil on high in large fry pan. Place sliced chicken breast in pan and add pepper, salt and garlic powder. Turn occasionally until almost cooked. Add in sesame oil, coconut aminos, chile paste, and all vegetables. Continuously stir and let simmer. Add in peanut butter and keep stirring. Cook for about 5 minutes or until vegetable are slightly soft (overcooking them reduces nutrient content). Remove from heat and enjoy topped with peanuts and cilantro.

Serves about 3.
 

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