Coconut Chicken Stir Fry

I got this recipe from my friend Maren. She oozes all things health, beauty and goodness… and this recipe of hers is no exception. On a side note, I am going to throw out a shameless plug. Maren is the owner of M_Artistry and is hands down the best permanent make-up artist in the universe. She specializes in brows and her work is flawless. Check her out on Facebook and Instagram and if you are somewhat local to Idaho Falls, Idaho and are looking into permanent makeup, SHE IS YOUR GAL!

Okay, back the recipe. This Coconut Chicken Stir Fry is so quick and easy and uses only 7 ingredients. It is packed with protein, loaded with veggies and low in sodium. It is perfect for meal prepping for your lunches or just a quick weeknight dinner.

This recipe uses broccolini or baby broccoli, but you could easily substitute regular broccoli florets if you are not able to find broccolini at your local grocery store. The carrots are peeled into thin ribbons using a regular vegetable peeler.

You will want to use a really large skillet, there is a lot of food in one pan, but it does cook down quite a bit.

I promise you, this will become part of your regular dinner rotation. It is so incredibly tasty, its healthy and it is super quick to whip up.

Print Recipe

Coconut Chicken Stir Fry

Simple, clean ingredients make this easy dish a weeknight essential. Coconut oil and coconut aminos give the chicken a great coconut flavor. Combine the chicken with eggs, broccolini and carrots and this protein packed, low carb dinner will be a staple in your household.

Course

Main Dish

Cuisine

Asian

Prep Time

15 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 2 Tbsp. coconut oil
• 2 Lbs. Chicken breasts or thighs boneless, skinless
• 3 cloves garlic pressed
• 6 large carrots peeled into ribbons
• 3 small bunches broccolini or baby broccoli
• 4 large eggs
• 1/2 C. coconut aminos
• dash pepper

Course Main Dish Cuisine Asian Prep Time 15 minutes Cook Time 15 minutes Servings people Ingredients 2 Tbsp. coconut oil 2 Lbs. Chicken breasts or thighs boneless, skinless 3 cloves garlic pressed 6 large carrots peeled into ribbons 3 small bunches broccolini or baby broccoli 4 large eggs 1/2 C. coconut aminos dash pepper

Instructions

1. Cut chicken into 1" chunks. lightly sprinkle with pepper.
2. Add coconut oil to large skillet. Cooking on medium high, add chicken and pressed garlic to skillet and cook until chicken is no longer pink and juices run clear.
3. Add broccolini and carrot ribbons. Cook until broccolini is still firm, but heated through.

   
4. push chicken and veggie mixture to one side of the skillet, make space for the eggs. Crack the eggs in the pan.

   
5. scramble the eggs in the pan until they are almost cooked completely.

   
6. Once the eggs are mostly cooked, you can start to incorporate into the rest of the mixture.

   
7. Mix thoroughly and add the coconut aminos. Serve immediately.