Chicken and Vegetable Stir Fry

Yield: 4 servings
Calories: Approx. 265 
Prep Time: 15 minutes 
Cook Time: 15 minutes 


  • 2 chicken breasts, thinly sliced
  • 1/2 cup of bok choy
  • ½ cup of cut broccoli 
  • 1/8 cup of sliced celery
  • 1/4 cup of sliced cabbage or radicchio
  • ¼ cup of mushrooms
  • 1/4 cup of green snap peas
  • 1/4 cup of sliced zucchini
  • 1 tablespoon of minced fresh ginger
  • 1 cup of whole grain brown rice 
  • 4 cloves of minced garlic
  • 2 tablespoons of Tamari (low sodium) or Braggs Liquid Aminos (gluten-free soy sauce) 
  • 1 tablespoon of coconut oil
  • 1 teaspoon sesame seeds


  1. Cook brown rice per package instructions (typically allow for 45 minutes to fully cook).
  2. Dice bok choy, broccoli, celery, cabbage or radicchio, mushrooms, zucchini.
  3. Mince garlic and ginger.
  4. Grill sliced chicken breast on medium heat in ½ tablespoon of coconut oil until fully cooked.
  5. Add ½ tablespoon of coconut oil, as well as bok choy, celery, cabbage or radicchio, green snap peas, mushrooms, zucchini and ginger.
  6. Stir chicken and vegetables for 5 minutes on medium heat.
  7. Reduce to low heat.
  8. Add garlic and gluten-free soy sauce.
  9. Stir for 3 minutes.
  10. Serve stir fry on top of brown rice. Sprinkle with sesame seeds.

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