Get your wok out, it’s time to make a stir fry. And what better way than to make another easy chicken recipe in just 30 minutes.
Salt to taste
If serving the meal with rice, start cooking it following package instructions before you chop the vegetables. I find 1 cup of dry rice yields the perfect amount of cooked rice for serving the stir fry. (1 cup for 2 servings, 2 cups 4 servings)
Heat the coconut oil in a large wok on medium-high. Add the onion, bell pepper, carrot, broccoli, and ginger, and saute, stirring occasionally, 8 minutes. While vegetables are cooking, cut chicken breasts into thin strips. Move the vegetables off to one side of the wok and add the chicken and garlic. Allow chicken to brown 3 minutes before stirring it into the rest of the stir fry. Add the soy sauce and red chili sauce, if using Cover and cook 5 to 8 minutes, or until chicken is cooked through. Taste test the stir fry and add salt, if needed. Serve over cooked rice. Yum Yum!
You need a wok to make this recipe.