Ingredients:

• 2 boneless, skinless chicken breasts (approx. 400g)
• 2 tablespoons coconut oil
• 2 cloves garlic, minced
• 1 small onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 1 cup carrots, julienned
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 4 cups cooked brown rice

Instructions:

1. Preparation:

Slice the chicken breasts into thin strips.

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2. Chicken:

Heat 1 tablespoon of coconut oil in a large pan or wok over medium-high heat. Add minced garlic and sliced onion to the pan. Stir-fry for 1-2 minutes until fragrant and slightly softened.

Add chicken strips to the pan and cook until browned and cooked through (approximately 5-6 minutes). Remove cooked chicken from the pan and set aside.

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3. Vegetables:

In the same pan, add the remaining tablespoon of vegetable oil. Add bell peppers, broccoli, snap peas, and carrots. Stir-fry for 3-4 minutes until vegetables are tender-crisp.

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4. Sauce:

In a small bowl, mix together soy sauce, oyster sauce, and sesame oil. Pour the sauce over the vegetables and stir to coat evenly.

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5. Finishing touch:

Return the cooked chicken to the pan and stir-fry for an additional 1-2 minutes to heat through and combine flavors.

Serve the stir-fried chicken and vegetables over a bed of cooked brown rice.

#Gluten-free #Dairy-free #Egg free #High protein #Paleo