Chicken Stir Fry

Got odds and ends produce lingering around the fridge? It’s about time to stir fry it up! Toss raw organic vegetables together with fresh chicken breasts and some standard pantry items for a quick and healthy skillet dinner.

I love pairing organic vegetables with locally fresh chicken breasts from Gerber’s Amish Farm Chicken. Located in the heart of Ohio’s Amish Country at Gerber’s Poultry, the chickens are sustainably raised, fed an all vegetarian diet and processed free of antibiotics, by-products and arsenic. Hormones, growth stimulants and steroids are never added. This easy entrée makes for a quick and healthy, hearty meal.

Prep Time: 10 minutes

Total Time: 20 minutes

Servings: 2

1 Tbsp Olive Oil (If you don’t buy extra virgin it’s pretty universal, otherwise most of what you cook will taste like olives)
1 cup Organic Baby Carrots
1/2 cup Organic Celery, chopped
1 cup Organic Cauliflower Florets
1 (8 oz.) Can Sliced Water Chestnuts
1 (8 oz.) Can Sliced Bamboo Shoots
2/3 cup Soy Sauce or Liquid Aminos
1 drop doTERRA ginger oil (Just 1 drop for a whole skillet. I do not recommend taking any other brand of essential oils internally as some may contain impurities which may be harmful.)
2 Boneless Skinless Chicken Breasts
1/4 Tsp. Garlic Powder
1/4 Tsp. Fresh Chopped Cilantro (This is where you can pull a little fusion into your cooking and create a flavor pallet beyond what you may be traditionally used to)

1. Add olive oil to skillet and heat at medium high.
2. Once oil is heated through, add raw veggies, water chestnuts and bamboo shoots.
3. Stir in soy sauce and 1 drop of doTERRA ginger oil. Toss veggies and sauté until slightly softened.
4. Thinly slice chicken breasts and sprinkle with garlic and cilantro.
5. Push veggies to side of skillet, placing sliced chicken breasts in center of skillet.
6. Toss chicken in center of skillet until browned and cooked through to an internal temp of 165º F.
7. Toss all ingredients together, plate and serve.

Kitchen Tips
Cook the raw veggies first. In this case I used a bag of leftovers from an oversized organic veggie tray I purchased. When I saw the how large the veggie tray was, I immediately downsized and put a big Ziploc of veggies right into my refrigerator.

What makes a huge difference in stove top cooking is knowing how much to agitate the food. It may seem like a good idea to just keep tossing everything with the spatula, but the veggies can bust into pieces and cause the fibers to break down. Letting the veggies set in the skillet a bit before you stir will work wonders for the flavor and texture.

Remember to get creative! Alternate with any veggies you please, combined with or without a protein.

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