Recipe Name Chicken Stri-Fry Submitted by tisha659 Recipe Description Good for Lunch or Dinner Quantity 1 Quantity Unit 12 inch Wok Prep Time (minutes) 20 Cook Time (minutes) 15 Ready In (minutes) 35

Ingredients Amount Measure Ingredient 1 tablespoon coconut oil, melted 3 tablespoon Lime juice, raw - or 1 TBSP 1/4 cup soy sauce, organic 2 tablespoon fresh grated ginger 2 cloves garlic minced 1 teaspoon Spices, ground cumin 1/2 pepper seeded jalapeno pepper chopped finely 1/4 teaspoon Paprika 1/4 teaspoon black pepper 1 teaspoon cocunut oil spray 4 serving boneless skinless chicken breasts 1 bunch broccoli florets 1 head Bok Choy 1 large (2-1/4 per lb, approx 3-3/4\" long, 3\" dia) Red bell pepper 2 cup, whole snow peas 2 cup, pieces or slices Mushrooms, Sliced 1 can (8 oz), solids and liquid Water chestnuts - canned and drained, sliced Steps Sequence Step 1 In a medium bowl, mix together the oil, lime juice, soy sauce, ginger, garlic, cumin, jalapeno pepper, paprika, and ground pepper. Set aside. 2 Cut chicken breasts into bite sized pieces. Heat a large skillet or wok over high heat. Spray with coconut oil. Repeat spraying with oil before cooking each batch of chicken and vegetables. 3 When the pan is hot, place half of the chicken pieces in the pan and cook, moving the meat around with a wooden spoon for 3 to 4 minutes, or until the chicken is lightly browned and no longer pink inside. Remove from pan and set aside. Repeat with the remaining chicken pieces. 4 To the hot skillet or wok, add the broccoli and cook for 2 to 3 minutes, or until tender but still crisp, and remove from the pan. Repeat with the bok choy and red bell pepper, cooking for 1 to 2 minutes, or until tender but still crisp. 5 Follow the same procedure for the snow peas and mushrooms. Add the water chestnuts and cook about 1 minute. Combine the chicken and vegetables and toss in the soy sauce mixture.