Chicken Stir Fry

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Photo by George N licensed under CC BY 2.0

Chicken Stir Fry

Prep Time 15 mins
Cook Time 40 mins
Course Main Course
Cuisine Chinese
Servings 4 people


  • 2 tablespoons of avocado oil
  • 2 thinly sliced Strauss Chicken Breasts
  • ½ seeded and thickly sliced red bell pepper
  • ½ seeded and thickly sliced yellow bell pepper
  • ½ each thickly sliced green zucchini and yellow squash
  • 1 cup of trimmed broccoli
  • 3 tablespoons of coconut aminos
  • 1 tablespoon of sriracha
  • ½ cup of peanuts
  • 2 cups of cooked and drained lentils
  • cilantro leaves for garnish
  • sea salt to taste


  • Heat 1 tablespoon of oil in a large wok until it begins to smoke.
  • Add in the sliced chicken and cook until browned and cooked through out. Set aside.
  • Add the remaining 1 tablespoon of oil to the pan and stir-fry the peppers, zucchini, squash and broccoli over high heat for 3 to 4 minutes.
  • Add the cooked chicken back in and stir in the coconut aminos and sriracha. Season with salt.
  • Serve the chicken stir fry over the cooked lentils and garnish with peanuts and cilantro leaves.