Last Updated on December 12, 2023 by Cathy
A quick and easy dinner! You can add your favorite veggies, or whatever is in your fridge, or whatever is in season making this a frugal meal!
This is quick, easy, and one of our favorite recipes. I live in a household of all males with big appetites, so I have to double this recipe to feed them.
I love this recipe because you can add whatever veggies or meat you have on hand, you can even use frozen veggies. Asparagus is in season right now so it’s on sale, this helps lower the cost. I hear all the time that eating healthy is too expensive, but so is going out to eat, so I like to buy whatever is in season. This time of year I eat a lot of asparagus but 6 months from now, not so much (too expensive).
The benefits of turmeric have been in the news a lot lately, especially for MS or any autoimmune disease. Ginger and turmeric are anti-inflammatory, they have been used in India & China for centuries for medical purposes. Everyone should add these seasonings every day to their recipes because they are so good for you.
The other thing I love about this recipe… it’s so quick! Especially if you are using frozen, then there’s no chopping or cutting up the vegetables.
I hope you enjoy it!
Chicken Stir Fry
Ingredients
- 1 tablespoon coconut oil
- 1 organic free-range chicken breast cut into bite-size pieces
- 1 cup asparagus
- ½ cup julienne or diced carrots
- ½ cup cauliflower
- ½ cup yellow squash
- ½ cup green beans
- 1 small yellow onion
- ½ cup mushrooms
- ½ cup bok choy
- 1 teaspoon curry powder
- 1 teaspoon ginger
- 1 teaspoon turmeric
- coconut aminos to taste
Instructions
- Heat coconut oil in a large skillet over medium-high heat. Add chicken, and cook until almost done, about 5-6 minutes.
- Stir in vegetables, stirring frequently, about 4-5 minutes.
- Sprinkle on seasonings, and mix until thoroughly combined.
- Remove from heat, add coconut aminos before serving or after depending on individual preferences.
- Serve immediately.
