The Best Stir Fry
1 lb. boneless chicken breast, cut into 2-inch strips; 4 cups broccoli florets;
1 small onion, thinly sliced;
1 red bell pepper, thinly sliced;
3 clove garlic, minced;
1 tsp. fresh ground ginger;
1⁄2 cup of water;
1⁄2 tbsp coconut aminos;
2 tbsp. coconut oil;
Sea salt and freshly black pepper;
1⁄2 lb. Brussels sprouts;
Warm 1 tbsp of coconut oil for the Brussels sprouts in a cast-iron skillet over a medium heat. Add 1⁄2 minced garlic and cook until golden, about 3 min.
Add the Brussels sprouts to the garlic, season to taste with salt and pepper, and cook until soft (about 15 minutes), tossing them around once in while. Remove the Brussels sprouts and set aside.
Warm 1 tbsp of coconut oil in a cast-iron skillet over a medium heat, and stir-fry the chicken until well cooked, about 8-10 minutes. Remove the chicken from the skillet.
In the same skillet, cook the onions, broccoli, and red bell peppers until the broccoli is soft, about 5 to 6 minutes.
Return the chicken to the skillet.
In a small bowl, combine the water, the coconut aminos, the ground ginger, the minced garlic and season with salt and pepper to taste.
Add this mixture to the pan. Cook everything for 2 to 3 minutes, and then remove from the heat. Reheat the Brussels sprouts. Serve the stir-fry on top of the sautéed Brussels sprouts!