1 1/2 - 2poundschicken breasts, cut into very thin slices
1/2large red onion, chopped (about 2 cups)
2large carrots, cut into thin slices (about 1 cup)
1bell pepper, cut into bite-sized pieces (about 1 cup)
1crown (not a whole head) of broccoli, chopped into bite-sized pieces (2 heaping cups)
1cupsweet pea pods
1can (8oz) sliced water chestnuts, drained
1jar (12oz) Full Circle Organic Sweet Thai Chili Sauce (use up to the whole jar depending on how saucy you like it
cooked jasmine rice for serving
In a large skillet or wok, heat coconut oil over medium-high to high heat.
Add chicken and cook for 5 minutes or until browned.
Add onion and carrots, and continue to cook, stirring for another 2-3 minutes or until carrots start to soften and onions begin to become translucent. Add bell pepper, broccoli, and sweet peas and cook until broccoli and peas are bright green and tender.
Add water chestnuts and Full Circle Organic Sweet Thai Chili Sauce and stir to combine. Heat until sauce glazes all ingredients and is heated through.
Serve over warm jasmine rice.
May also be served over brown rice, quinoa, cauliflower rice, or any grain of your choice.
You may also use different vegetables. Keep in mind all vegetables cook at difference paces, so if you choose a hard vegetable, add it towards the beginning. If you're using something softer and more delicate (like zucchini or mushrooms), add them closer to the end.