Stir-fry Chicken with Brown Rice & Veggies
2 tablespoons coconut oil, divided
½ chopped sweet onion
2-4 garlic cloves, finely minced
2 pounds dark meat chicken (white meat if you prefer), chopped in small pieces
1 head broccoli, stems removed, finely diced
1 dozen mushrooms, sliced
3 carrots, peeled and julienned
1/4 pound green beans, diced
1 head bok choy, chopped
2 to 3 tablespoons teriyaki sauce with ginger
Dark sesame oil, to taste (optional)
Heat 1 tablespoon coconut oil in a sauté pan over medium heat. When oil is hot, add onion, garlic and stir. Add chopped chicken and lightly brown to cook. Remove from pan, set aside.
Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken, combine well and continue to cook for 2 to 3 minutes. Add sesame oil, if desired and stir to mix. Serve immediately over brown rice. Yum!