Coconut Teriyaki Chicken Stir-fry for 2
I like this style of dish for its ease of preparation, uses one pot and its a great way to catch up on eating fresh vegetables. The coconut fat is a healthy choice and the absence of sugar in the sauce enhances its healthful qualities.
Photo and recipe by Fred Malley
Ingredients
2 tsp (10 mL) organic coconut oil
350 g boneless, skinless free range chicken breast, cubed
Salt and pepper to taste
2 tsp (10 mL) organic coconut oil
4 cups (1 L) mixed fresh vegetables, sliced or cubed (broccoli florets, carrots, snap peas, zucchini, mushrooms, asparagus, bell pepper, onion)
1 clove garlic, minced
1 tsp (5 mL) ginger root, minced
3 ½ Tbs (50 mL) water
3 ½ Tbs (50 mL) Teriyaki sauce
Preparation
- Preheat wok or stainless steel skillet over medium high heat and add coconut oil. Sauté chicken until golden and reserve. Season with salt and pepper.
- In the same pan, add coconut oil and carrots and sauté for 1 minute. Add garlic, ginger, broccoli, onion and asparagus and sauté for 1 ½ minutes.
- Add zucchini and mushrooms and sauté for 2 minutes. Add water and steam for 1 minute, stirring twice. Add snap peas and peppers and stir to heat through.
- Return the chicken to the pan and add the teriyaki sauce. Stir while heating through and sauce boils. Season with fresh ground pepper and serve with rice or noodles.
