Recipe: Chicken Stir Fry

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I got home from work today to find that no one had removed any meat from the freezer for dinner. Since we don’t have a microwave and it was already almost 5pm I was at a loss of what to make.  Fortunately I did find one package of chicken breast thawed in the refrigerator.

I realized I also had plenty of vegetables on hand, so I set about to make stir fry. It really turned out very delicious. I’ve been hungry for several days it seems, never satisfied for longer than a couple hours at a time and this really hit the spot.

  • 2 pounds chicken breast, trimmed and cubed
  • 2 celery ribs, sliced thinly
  • 2 carrot, peeled and sliced thinly
  • 8 mushrooms, sliced thinly
  • 1 small (about the size of a softball) head cabbage, quartered, cored and sliced thinly
  • 1 large zucchini, sliced in half down the middle, then sliced thinly
  • 1/3 small cauliflower, chopped
  • virgin coconut oil

First I trimmed and cubed the chicken (you don’t have to use breast, or chicken for that matter).  I heated my large cast iron skillet, added 2-3 tablespoons coconut oil and then the chicken. Season to taste with salt and pepper.

While the chicken is cooking on medium heat, slice the celery and carrots. Be sure to keep stirring the chicken so it doesn’t stick or burn.  When the chicken is done, remove from the skillet.  Add 2 tablespoons coconut oil, allow to heat momentarily and add the celery and carrots. Add more coconut oil if needed or desired.  Keep a close eye on the vegetables, stirring every couple of minutes, and slice the cabbage thinly.

When the carrots and celery have turned bright and are no longer crisp (but still firm), remove from skillet.  I used a large bowl to dump all the vegetables in as each batch finished cooking.

Cook the cabbage in four separate batches, each time adding 1 or more tablespoons of coconut oil to the skillet first, heat momentarily, then add the vegetable and stir.

The mushrooms will absorb a lot of oil, so add some water to the skillet once you get them in the pan.

When all the vegetables are done and removed from the skillet, mix them together. You can add the chicken and mix, or if you want to give each person their own portion of chicken you can add to the top of the vegetables (like a garnish).

All of the vegetables were just barely cooked, some of them were still just a tad crunchy. My husband loves vegetables this way, I think he’ll like what I’ve made for dinner tonight.

Chicken Stir Fry

Chicken Stir Fry

 

Recipe: Chicken Stir Fry
Author:
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
A quick and easy maindish.
Ingredients
  • 2 pounds chicken breast, trimmed and cubed
  • 2 celery ribs, sliced thinly
  • 2 carrot, peeled and sliced thinly
  • 8 mushrooms, sliced thinly
  • 1 small (about the size of a softball) head cabbage, quartered, cored and sliced thinly
  • 1 large zucchini, sliced in half down the middle, then sliced thinly
  • ⅓ small cauliflower, chopped
  • virgin coconut oil
Instructions
  1. Trim and cube chicken.
  2. Saute chicken in 2-3 tbsp of coconut oil.
  3. Season with salt and pepper to taste.
  4. While the chicken is cooking on medium heat, slice the celery and carrots.
  5. Be sure to keep stirring the chicken so it doesn't stick or burn.
  6. When the chicken is done, remove from the skillet.
  7. Add 2 tablespoons coconut oil, allow to heat momentarily and add the celery and carrots.
  8. Add more coconut oil if needed or desired.
  9. Keep a close eye on the vegetables, stirring every couple of minutes, and slice the cabbage thinly.
  10. When the carrots and celery have turned bright and are no longer crisp (but still firm), remove from skillet.
  11. Cook the cabbage in four separate batches, each time adding 1 or more tablespoons of coconut oil to the skillet first, heat momentarily, then add the vegetable and stir.
  12. The mushrooms will absorb a lot of oil, so add some water to the skillet once you get them in the pan.
  13. When all the vegetables are done and removed from the skillet, mix them together.
  14. You can add the chicken and mix, or if you want to give each person their own portion of chicken you can add to the top of the vegetables (like a garnish).

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

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