Dinner tonight was chicken stir fry served over quinoa and brown rice. This isn’t a hard dish to make and you don’t need to use stir fry sauces filled with all sorts of things you can’t pronounce!
3 organic free range chicken breasts
1-2 tablespoons coconut oil
1/2 medium onion, sliced thin
1 head broccoli
2 heads baby bok choy, cut in 1 inch pieces
1 cup baby bella mushrooms
1/2 tsp himalayan pink salt
2 tablespoons arrowroot powder
2 tablespoons avocado or sesame oil
2 tablespoons champagne vinegar
1 tablespoon honey
Most of your work is cutting. Don’t worry about everything being perfect, just try to get consistent sizes so things cook evenly.
Combine both pans if they are separate, pour in 1 cup of water and cover. Cook for about 8 minutes.
While this is cooking whisk together 1/2 cup of water and 2 tablespoons arrowroot powder. If you are not familiar with it, it works a lot like corn starch as a thickener. Get out some vinegar, avocado or sesame oil and honey.