Try this tasty soy-free stir-fry served over sprouted brown rice or cooked spaghetti squash. I prefer to use a 12-inch cast iron skillet to cook the chicken—it cooks evenly and quickly this way without burning. Never use any type of non-stick cookware because of the chemicals it contains!
Ingredients
1½ pounds
boneless chicken breasts
thinly sliced
¼ cups
coconut aminos
1 tablespoons
coconut vinegar
3 cloves
garlic
crushed
1 tablespoons
finely grated
fresh ginger
¼ teaspoons
sea salt
Vegetables
1 small
onions
cut into half moons
3 cups
broccoli
4 cups
sliced
savoy cabbage
2 tablespoons
coconut oil
(for cooking)
