CHICKEN STIR FRY WITH PAD THAI SAUCE

Ingredients

• 1 cup of broccoli florets

• 1 tbsp olive oil

• 3/4 cup zucchini (cubed)

• 1 jalapeño (minced)

• 1/2 cup red bell pepper (cubbed)

• 16 oz chicken breasts (cubed)

• Brown rice (already prepared)

• Chives and fresh basil to top

• 1 1/2 cup coconut milk (canned, unsweetened)

• 3 tbsp red curry paste

• 3 tsp. Bragg’s liquid aminos

• Fresh ground ginger

Directions for Stir Fry

• In a pan over medium heat, add 1/2 tbsp olive oil and sauté chicken. Season with sea salt, pepper and garlic powder.

• Remove from pan and set aside.

• In the pan, add 1/2 tbsp olive oil, broccoli, zucchini, and peppers. Season with sea salt and pepper. Cook until fork tender and then add the chicken back in.

• Add curry sauce.

• Top brown rice with stir fry and add liquid aminos for extra taste.

• Top with chives and fresh basil.

Directions for Curry Sauce

• In a bowl, combine all ingredients and stir well. Set aside until later.