Chicken Stir-Fry

Chicken Stir-Fry

PREP TIME: 20 Minutes | COOK TIME: 15 Minutes | SERVINGS: 4



  • 1 tablespoon coconut oil, melted
  • 3 tablespoons fresh lime juice
  • ¼ C + 2 tablespoons coconut aminos,divided
  • 2 tablespoons finely chopped fresh ginger
  • 2-3 cloves garlic, minced
  • 1 teaspoon cumin
  • ½ jalapeno, seeded and finely chopped (reminder to wear gloves when chopping)
  • ¼ C cilantro, finely chopped
  • ¼ teaspoon paprika
  • ¼ teaspoon ground white pepper
  • 1 tablespoon coconut oil, melted, or coconut oil spray
  • 4 boneless skinless chicken breast halves (About 4-5 ounces each) cut into ½ inch strips
  • 1 head broccoli, broken or cut into florets (don't use the stems unless you peel them)
  • 1 small head bok choy or 3-4 baby bok choy
  • 1 red bell pepper, cut into strips
  • ½ pound snow peas (about 2 cups)
  • 6 scallions, white and green parts, cut into ½ inch pieces
  • 1 packages (8-10 mushrooms) (11/2-2 cups)
  • 1 can (8 ounces water chestnuts, drained)
  • ½ C fresh basil
  • ½ C fresh cilantro


To make marinade: In a medium bowl, mix together oil, lime juice, ¼ C coconut aminos, ginger, garlic, cumin, jalapenos, cilantro, paprika and white pepper. Divide this marinade in half, there should be about ¼ in each half. Set aside half for chicken.Add the remaining 2 tablespoons of coconut aminos to the other half of the marinade and refrigerate (You can use this portion just before serving)Place the chicken in a nonmetallic bowl or in a large resealable plastic bag. Pour in the reserved marinade. Mix well, cover the bowl or seal the bag, and marinate in the refrigerator for 1-2 hoursTo make stir fry- Heat in a large skillet or a wok over high heat. Brush or spray with the oil. Repeat brushing or spraying with oil before cooking each batch of chicken or vegetables.