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Chicken Stir Fry with coconut oil
1 tablespoon Wilson’s Coconut Oil
2 boneless, skinless chicken breast
1/2 onion, sliced
1/2 green pepper, sliced
1 zucchini, sliced
stir fry sauce (I use a store bought sesame ginger sauce, you can use whatever you like or make your own)
1. Prepare chicken and vegetables by slicing into small pieces.
2. Cook half of a box of linguini in boiling water until tender. Drain and add a small amount of stir fry sauce so the noodles don’t stick together.
3. Sauté chicken in hot wok with coconut oil. Once chicken is almost cooked through add all vegetables and cook about 3–4 minutes. Add as much stir fry sauce as you like.
4. Top prepared pasta with the chicken and veggie stir fry.