Rainbow Stir Fry
Ingredients:
1/4 cup butter or coconut oil
1/2 small white onion, diced
2 cloves garlic
6 carrots peeled and cut into thin slices (a julienne peeler or I use a vegetable peeler) I also usually have baby carrots on hand and use about 12 of those instead of buying big carrots
1-2 cups green beans, I use the frozen green beans in the winter and buy fresh in the summer
1 cup cooked chicken, cut in strips or diced
3-4 Tablespoons of soy sauce (or you could use coconut aminos)
sea salt and pepper to taste
Directions:
1. Cook chicken and set aside.
2. In a large skillet heat oil (or butter) then saute the onion for about 5 minutes, add a pinch of salt to bring out juices and sweeten.
3. Add garlic and continue cooking for approximately 1 minute.
4. Add the carrots, green beans, chicken, soy sauce and cook on medium heat until the vegetables are cooked through.
5. Add sea salt and pepper to taste.
6. Serve immediately and enjoy!
Note: You could put this stir fry over brown rice, zucchini noodles or spaghetti squash as well as the carrots. You can also use whatever vegetables these are just what I use on a regular basis. Change it up for many options, peppers, different types of onion, broccoli, etc.
