Asian Inspired Chicken Stir Fry

Asian Stiry Fry
Photo and recipe courtesy of Leaves of Life


  • 1-1/2 pounds skinless chicken, chopped into bite size pieces
  • Coconut flour for breading
  • 2 tbsp coconut oil
  • 2 tbsp sesame oil
  • 1 tbsp minced fresh ginger root
  • 2-3 cloves garlic, minced
  • 2 tbsp soy sauce or Braggs liquid aminos
  • 3 tbsp balsamic vinegar
  • 3 cups fresh green beans
  • 3 8 ounce packages mushrooms, any kind


  1. Heat coconut and sesame oil in a large skillet and add breaded chicken chunks, frying until golden brown.
  2. Remove chicken to a plate with paper towels to drain.
  3. Using the same skillet, add garlic and ginger and saute for 1 minute to flavor oil, then add green beans and cook for 3-4 minutes.
  4. Next add mushrooms and cook for 5-6 minutes longer.
  5. Add vinegar and soy sauce and stir to coat veggies thoroughly.
  6. Return chicken to the skillet and stir to coat.


Try a flavored balsamic vinegar for extra zing.  I substituted out half the balsamic vinegar with tangy fig balsamic vinegar (YUM!).  This recipe can be served over mashed cauliflower, spaghetti squash, rice or quinoa.

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