Almond and Coconut Chicken Stir Fry

Ingredients (serves 2)

200 grams Chicken Breast
1 Tablespoon Coconut Oil
1.5 Tablespoons Almond Butter
1/2 Small Spanish Onion
1 Head of Broccolli
100 grams Green Beans
150 grams Shitake Mushrooms
1 Red Capsicum (Bell Pepper)
1 Zucchinni
1/4 Cup Fresh Coriander
2 Tablespoons Coconut Flakes

Cooking Instructions

Cut all vegetables (except the shitake mushrooms and coriander) into small pieces and place in a bowl to the side.

Pre heat fry a large fry pan on low and melt coconut oil on it.
Once melted, pour vegetables onto pan, place lid over pan and allow to cook slowly, tossing vegetables every few minutes.

While vegetables are cooking, heat a seperate non stick fry pan and cook chicken breast.

Once chicken breast is cooked, cut into thin strips and then mix into stir fry along with almond butter, coriander and shitake mushrooms.

Turn the heat up to medium and mix thouroughly for 2 - 3 minutes.

Remove stir fry from pan, place into bowls or on plates and then sprinkle with coconut flakes to serve.