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Chicken Veggie Stir Fry from the Daniel Plan Cookbook


  • ½ pound boneless, skinless chicken breasts, cut into 1-inch strips
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 jalapeno, seeded and minced
  • 3 tablespoons wheat-free tamari or soy sauce
  • ½ cup low-sodium chicken or vegetable broth, plus a few tablespoons extra
  • 3 tablespoons cornstarch
  • 1 tablespoon sesame oil
  • 1 tablespoon coconut oil
  • 2 cups small broccoli florets
  • 1 cup corn
  • ½ cup sliced water chestnuts, sliced
  • ½ cup shredded carrots
  • ½ cup bean sprouts
  • ½ cup mushrooms, quartered
  • 3 scallions, sliced diagonally
  • 1 teaspoon sesame seeds
  • 2 cups cooked brown rice



1. In a medium bowl, mix the chicken strips, garlic, ginger, jalapeno, and 1 tablespoon of the soy sauce. Set aside.

2. In a small container, combine the remaining soy sauce, chicken broth, corn starch, and sesame oil. Place lid on container, and shake well. Set aside.

3. In a large sauté pan or wok, heat the coconut oil over high heat....

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