Today I got creative with lunch. You see, last week I went to a Thai restaurant for a friend’s birthday and they ordered one of my favorites, from my past self, Pad Thai. The dish is essentially flat noodles with a Brown sauce over and my favorite is topped with cashews. I ordered a curry dish And enjoyed my coconut curry, still surprised by how much my mouth watered at the Pad Thai. I started thinking about a way to modify the recipe to get to a place where my brain thought Pad Thai, but my body did not dislike me for eating all of the grains. Here is what I have come up with: Chinese Stir Fry
1 Tbsp Coconut Oil
1 1/2 lb Chicken Breast
1 lb Broccoli
2/3 Sweet Onion
3 Large Carrots
1/4 cup Braggs Aminos
Before starting cooking use a peeler, peel carrots into long thin strips and set aside.
In a large frying pan place coconut oil. Slice chicken into small, thin strips and add to pan. Chop onion and add to chicken. Cook over medium heat until cooked thoroughly and onions are soft.
Add broccoli, carrots and Braggs Aminos and simmer on low. While chicken is simmering, take a small frying pan and scramble two eggs. Add to chicken and simmer for three more minutes. Serve and enjoy!