Chicken & Vegetable Stir Fry

Here is a simple one for Dinner in 30 minutes for the whole family. Serves 4. Double it for yummy leftovers!

4 cups cut-up veggies. Any combination of onions, carrots, mushrooms, peppers, broccoli, Bok choy, asparagus, etc.

1 lb. pasture-raised chicken cut into 1-inch pieces

1 cup chicken bone broth

2 tbsp of arrowroot or cornstarch

1 tbsp coconut aminos or soy sauce

1 tsp grated fresh ginger

2 tbsp olive oil

1 Clove of garlic

Cooked brown rice, cauliflower rice, or quinoa.

Start the rice.

In a bowl mix arrowroot broth, soy, and ginger until smooth. Set aside

In a large skillet over medium heat, heat oil. Add chicken and brown. Remove chicken from the skillet.

Add 1 tbsp olive oil, add garlic, and stir for one minute. Add vegetables and stir-fry until tender-crisp.

Stir the arrowroot/cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Add chicken and heat through. Serve over rice, cauliflower rice, or quinoa.