Chicken Veggie Stir Fry
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Chicken Veggie Stir Fry

Submitted by: Vickie Bridenstine

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Servings: 4

Boneless skinless chicken thigh meat stir fried with lots of fresh veggies using coconut oil.


  • 12 oz. chicken thigh, skinless, organic, free-range
  • 1 celery stalk, fresh, organic
  • 1 med. zucchini, fresh, organic
  • 1 sml. onion, any type, organic
  • 1/2 c. sugar snap peas, fresh, organic
  • 1/2 c. carrot, fresh, organic
  • 1 can water chestnuts, canned, organic
  • 2 tbs. soy sauce, wheat-free, organic
  • 1/4 tsp. bell pepper, red, fresh, organic
  • 1/2 sml. shallots, fresh, organic
  • 1 tbs. coconut oil, raw, extra-virgin, organic


Cook chicken in a hot skillet with 1 teaspoon of coconut oil. Add water if needed to keep from sticking. Remove chicken from skillet and keep warm. Add 2 teaspoons of coconut oil and add veggies. Stir fry until cooked but still crisp. Add red pepper flakes and soy sauce. Stir in chicken and cook for another minute to blend flavors.