Chicken Veggie Stir Fry

I love me some good stir fry! It’s a great way to get a variety of seasonal veggies into your diet and load up on medicinal herbs and spices.

stir fry


  • 6 chicken thighs (free-range, organic, bone in and skin on preferred)
  • 1 large head of broccoli (preferably organic: that goes for all the veggies), cut into florets
  • 3 large carrots, sliced about 1/2 inch thigh
  • 1-2 cups shiitake mushrooms (I love mushrooms, so I use 2 cups), cut into about 1 inch pieces
  • 1 bunch kale of choice (curly, dino, etc), chopped and spines removed (unless you like them: they are a bit tough for me)
  • 1 small yellow onion, finely chopped
  • 2 tablespoons of fresh or minced ginger
  • 2-3 garlic cloves, finely chopped
  • 2 tablespoons fermented fish sauce (I use Red Boat because it’s totally pure, no sweetener or preservatives added)
  • 2-3 tablespoons coconut aminos (start with less and taste test at the end)
  • 1 tsp. chinese five spice
  • 1 tsp. turmeric
  • Sea salt and pepper to taste
  • Toasted sesame oil for cooking (3-4 tablespoons)

How to:

  1. Wash and chop all veggies. Let garlic aerate for 10 minutes before cooking.
  2. In a large skillet or wok, heat sesame oil on medium heat and add chicken thighs, garlic, onion and ginger.
  3. Cook chicken for about 15 minutes uncovered, stirring occasionally.
  4. Add broccoli, carrots, fish sauce, coconut aminos, and spices. Stir and then cover with a lid. Cook for about 10-15 mins until carrots and broccoli are fork tender but not overcooked.
  5. Stir in mushrooms and kale. You should be able to separate the chicken from the bone with a fork and tongs and break it into smaller pieces (remove the bones and freeze them to use for soup later). Re-cover with lid and cook for 5 more minutes.

Taste test and see if you want to add more spices or coconut aminos. Enjoy!