In the Kitchen: Spicy Chicken Stirfry

I was in the mood for something spicy, and you know I’m a stir fry guy. So here a stirfry I whipped together. Once again, only ingredients I found in the fridge when I got home at night.

Total cook time: >20 minutes

You’ll need:

-2 boneless skinless chicken breast

-2 stalks celery (sliced)

-1/2 carrot (sliced)

-1/8 red onion (sliced)

-10 baby bell pepper (cut in half)

-10 leaves of fresh Basil

-1 tbls Coconut oil

-Crushed red chili flakes

-1 Tbls sea salt

How to cook it:

-First cut up all your veggies. I went with the “sliced” theme this night. So I sliced everything up, and put it on a plate. The more you do this, the better you get at it and the faster. I can now cut up all my veggies for just about any dish in under 5 minutes.

-Next cut up your chicken. I went with 1/4″ x 1″ pieces tonight.

-Heat the pan/wok and throw in the coconut oil

-throw in the onions, carrots, and chicken

-When the chicken starts to brown, throw in the peppers

-Stir for 5 minutes, then add the Basil leaves

-When the basil starts to wilt, add the salt, and as much red chili flakes as you can handle.

Eat it like you mean it 🙂 My lips were on fire, but it was delicious