Soy Free Chicken & Veggie Stir Fry


    • 1 cup carrots, sliced
    • 2 medium stalks celery, chopped
    • 18 ounce(s) Chicken Breast / White Meat
    • 5 table spoons Organika Coconut Sauce
    • 1 Tbsp corn starch
    • 3 cloves Garlic, chopped
    • 1 cup, pieces or slices Mushrooms, white, raw
    • 1 tablespoon coconut oil, virgin unrefined
    • 1/2 cup, chopped Onions, raw
    • 1 cup, sliced Peppers, sweet, red, raw
    • 1 cup chicken broth, low sodium
    •  6 broccolini florets and chopped stems
    • 1 tea spoon Chinese 5 Spice (divided)


    1. In a wok or large sauce pan heat coconut oil over medium-high heat until melted
    2. place garlic in oil and sautee until soft
    3. discard garlic and reserve oil in pan
    4. add bite sized pieces of chicken breast and 1/4 tsp of chinese 5 spice and lightly sear chicken until brown (add a bit more coconut oil if needed)
    5. reduce heat to medium
    6. Add onions, carrots, celery, broccolini stems and another 1/4 tsp of chinese 5 spice and cook until onions are
    7. Add in peppers and cook for about 2-3 minutes
    8. Add in mushrooms and broccolini florets and cook until mushrooms are just tender
    9. Add 1 cup of chicken stock, 1/2 tsp of chinese 5 spice, coconut sauce and mix well
    10. Add cornstarch slowly to thicken sauce
    11. Simmer for 2-3 minutes and serve over 1/2 cup of basmati rice or brown rice noodles or double the serving and eat on it's own for a low carb meal.

Makes 4 servings

Note: To make this a vegan dish substitute chicken for cashews and seasame seeds. 
*Shrimp can be used in place of chicken but, nutritional information will be different

Nutrition Breakdown per serving:

Calories: 255, Protein: 32g, Carbohydrates: 18g, Fat: 6g, Fiber 3g, Sugars: 8g  

Posted in: Diabetes Friendly, Gluten Free, Low Carb, Main Dishes