Saturday dinner: Chicken veggie stir fry with rice


chicken leftover (see Sunday)
leftover rice (see Thursday)
your choice of fresh or frozen veggies, such as:
3 cups organic, frozen green beans
1 cup frozen organic corn kernels
3 fresh tomatoes and 3 cups of frozen organic broccoli
1 yellow onion (is on the “clean fifteen” list)
4 cloves of garlic, preferably organic
1 1/2 tbsp organic cooking oil
1 cup organic coconut milk
1 tbsp organic coconut spread
organic, gluten-free soy sauce (optional)
salt and pepper

Chicken veggie stir fry

Peel onion and garlic and cut into thin slices. In a large fry pan or wok, warm up oil on medium heat on stove. Add the onion, garlic, and frozen vegetables. Turn down the heat a bit and let sizzle in the pan for 15 – 20 minutes. If you are using a combination of fresh and frozen vegetables, make sure the frozen veggies are almost done before adding the fresh produce. The chicken cubes go in next, along with the coconut milk, salt, pepper and a bit of soy sauce if you wish. Let everything get hot.


Put the rice in a microwave-safe bowl, add a tablespoon of coconut spread on top and warm up in the microwave oven.

Serve rice with stir fry on top.