Marinade:

3 Tbsp Bragg’s liquid aminos
1/4 c coconut milk (full fat, organic, no sugar added, BPA-free can too!)
1/4 t fresh ground black pepper
3 cloves of organic garlic, minced
2 Tbsp minced fresh ginger
1 Tbsp extra virgin olive oil
2 lbs chicken breast (free range and organic), cut into 1/2 inch strips

Stir Fry:

8 oz rice noodles (find them in the oriental foods isle)
3 Tbsp coconut oil

3 c broccoli, organic
1 c sliced mushrooms, organic
3 stalks chopped celery, organic
1 c organic snap peas
3 scallions, chopped
2 tsp sesame oil
1 c almonds

  1. Place rice noodles in glass bowl.  Boil about 3-4 cups of water.  Pour over noodles and set aside to soften until end of preparation.

  2. Combine all marinade ingredients in glass bowl.  Let marinate for approximately 20 minutes.
  3. Place almonds onto a cookie sheet and bake at 250 degrees F for about 20 minutes until lightly browned.  Remove and let cool.
  4. Heat wok or large skillet on Medium-Medium High heat.  Add 1 T coconut oil.  Stir fry the broccoli over medium heat for 3-4 minutes.  Remove from pan and set aside.
  5. Add remaining coconut oil and stir fry mushrooms, celery and snap peas for 2-3 minutes.  Remove and set aside.
  6. Remove chicken from marinade and place into wok.  Add 2 t sesame oil and stir fry the chicken until cooked thru, about 5 minutes.
  7. Add vegetables back into pan.  Add almonds and scallions.  Mix well to heat thru.  Serve immediately over the softened rice noodles.

**TIP:  To make Advanced Plan, omit the noodles.  Eat as is or over a bed of organic salad greens.  YUM!

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    Written by Elise Schwartz
    Elise Schwartz

    Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.

    2 Comments

    1. Great flavor! We really enjoyed this for dinner tonight. I added in some green beans and yellow squash that I needed to use up (one facet of stir frys that I love…just load it up with all kinds of veggies!). I used sliced almonds and shredded chicken that was leftover. Thanks so much for a great recipe!

    2. Glad you tried this one, Rochelle! It’s one of my fave stir fries. Simple in prep and flavor, but so so good!

      Elise

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