Bonjour! Hello, from Paris. My husband and I are here celebrating our one year anniversary. With travel and school, it has been so difficult to keep up with my blog posts. But, if I keep waking up at 4am every morning, I can get lots of great content cranked out for you guys. I am happy to share my favorite recipe with you now. I make it once a week!!

Introducing the easiest stir fry ever. It's so good for you and it takes just minutes to whip up! I love it mostly because it tastes even better the next day. You can add a grain, or eat it alone, it's so good both ways. 

You will need:

2 cups sliced broccoli

1 cup diced mushrooms

2 tablespoons minced garlic

2 tablespoons coconut aminos or soy sauce

2 tablespoons sesame oil (I like the spicy!)

1 teaspoon Togarashi

salt & pepper

1 teaspoon red chili flakes

The first step is cutting the meat. I actually like to buy ground chicken when I can find a good source of it. If not, use this method for cutting. It will take a bit longer but you will have perfectly cut chicken in thin slices. You can food prep at the beginning of the week by cutting your chicken and veggies and storing them in the refrigerator until it's time to cook.

1) Boil the broccoli for one minute (this will keep it green and crunchy). Do not overcook it. Drain.

2) Sauteé the mushrooms in garlic and coconut oil. Drain and set aside.

3) Sauteé broccoli in coconut oil and garlic for one minute or until done. Do not overcook. Drain and set aside.

4) Add garlic and coconut oil to a wok. Add chicken and cook thoroughly. Drain if you need to. Add chicken back to wok, add remaining seasonings, broccoli, and mushrooms. Stir-fry for one to two more minutes together. 

Enjoy right away with sriracha or store and save (in air tight containers) for up to 4 days. This meal reheats deliciously!