Pad Thai (Gluten/Dairy/Soy Free)

The original recipe for this was suggested by my husbands sisters and can be found HERE. The original was pretty yummy but I made some changes and found it then worked better for my family and our palettes. It tastes even better the next day!

 

 

• 4 cups prepared Vermicelli Rice Noodles.
• 7 tablespoons neutrally-flavored oil, such as canola or vegetable oil
• Kosher salt and Freshly ground black pepper
• 3 eggs
• 1 1/2 lbs thin chicken cultlets sliced into thin 2 inch strips
• 1 lb of frozen cooked, deveined small from shrimp (thawed and rinsed)
• 1 large red onion, thinly sliced
• 6 cloves garlic, finely minced
• 2 cups carrots, cut into tiny matchsticks
• 2 cups bean sprouts
• 2 bunches scallions, sliced
• 6-8 tablespoons Pad Thai sauce (see below)
• ¾ cup peanuts, chopped
• 1/2  lime, cut into wedges

Pad Thai Sauce

• 3 tablespoons light brown sugar
• 3 tablespoons of raw local honey
• 2 coconut aminso 
• 6 tablespoons rice vinegar*
• 2 lime, juiced (should yield about 1 tablespoon)
• 6 tablespoons tamarind nectar (Goya brand can be found in individual cans)
• 1 clove garlic, minced
• 2 teaspoons tasted sesame oil

 

INSTRUCTIONS

1. Prepare the Pad Thai Sauce. Combine brown sugar, honey, rice vinegar, juice of 1 lime, tamarind nectar, minced garlic, aminos in a small saucepan over medium low heat. Cook sauce, stirring occasionally, until brown sugar is completely dissolved (typically just when it begins to simmer).  Add sesame oil. It should yield about 8 tablespoons of sauce.
2. Heat 3 tablespoons of oil in a wok or large skillet over high/medium-high heat (I set my stove top dial to 8 out of 10). Once oil is nice and hot, add chicken and cook, stirring frequently, for 3-4 minutes. Remove chicken and set aside.
3. Add remaining 3 tablespoons of oil to the pan. Once hot, add red onions and cook for 1 minute. Add garlic and cook for 1 minute, stirring constantly to avoid burning. Add carrots, bean sprouts, and scallions to pan and cook for 1 minute. Add the shrimp and cook until heated. IF THERE IS A LOT OF LIQUID IN THE PAN TRY TO DRAIN AS MUCH AS POSSIBLE. THEN,  return the cooked chicken to the pan .
4. Move the mixture to one side of the pan, crack the three eggs and add them to the other side. Scramble the egg with a wooden spoon and cook until just set, about 30 seconds. Combine into the Pad Thai mixture. Add the Pad Thai suace.
5. Add cooked noodles and gently toss everything together and cook for 1-2 minutes.
6. Serve Pad Thai immediately with lime wedges and chopped peanuts.

Easy BBQ Pork

2/12 pound pork shoulder

1 bottle rootbeer

1 jar bbq sauce (I make my own which is so yummy in this!)

Salt to taste

Put pork in slow cooker. Salt pork and pour root beer over it. Cook on low for 6 hours. Drain and shread the pork with two forks. mix the bbq sauce in with the pork and serve. Great as sandwiches though I prefer to eat it plain. Super yummy!

THE BEST EVER Chili!

Ingredients

• 2 pounds grass-fed ground beef
• 2-3 large onions, peeled and chopped
• 5 cloves garlic, minced
• 1 tbs coconut oil 
• 8 large tomatoes, peeled and chopped or 25 oz. peeled diced tomatoes
• 1 cup bone broth or homemade chicken stock. Either will give it a great flavor!
• 4 tbs chili powder
• 1 tbs cumin
• 1 tsp coriander
• 2 tsp pepper
• 1/2 tsp oregano  
• 1 tbsp sea salt. Add more to taste. I like Pink Himalayan
• 1/3 cup apple cider vinegar
• 1 1/2 cups dried black beans, prepared

 

1. Warm over medium heat.
2. Add onions and garlic,  sautee. When the onions are soft , add ground beef and saute until brown.
3. Once the ground beef is browned, add the tomatoes, beans and spices. If needed, pour in enough water/broth so that the meat is fully submerged.
4. Bring chili to a boil, then reduce heat to low and simmer for an hour.
5. Enjoy!

Chicken Marsala (Dairy and Gluten Free!)

Chip said this is the best thing I ever made and I have to agree. It tastes just like (if not better than) the Chicken Marsala I grew up eating in some of the best restaurants in Philly…..and I made it diary and gluten free! Pretty darn yummy.

2 lbs chicken cutlets
salt and freshly ground black pepper, to taste
1/2 cup plus 1 tbsp.  GF Flour blend
7 tbsp. olive oil
7 tbsp. Earth Balance
16 oz. sliced white button mushrooms
2 tbsp. minced shallots
2 clove garlic, minced
⅓ cup dry Marsala wine
⅓ cup chicken stock

 

1. Season chicken with salt and pepper and dredge in 1/2 cup flour. Heat 4 tbsp. oil and 2 tbsp. butter in a large skillet over medium-high heat. Working in batches, add chicken, and cook, turning once, until golden brown, about 3-4 minutes depending on thickness. Transfer to a plate, and set aside. Add 4 tbsp. oil and 2 tbsp. butter, and then add mushrooms; cook until golden brown, about 8 minutes. Transfer to plate with chicken, and set aside.
2. Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute. Stir in remaining 1 tbsp. flour; cook for 2 minutes. Add Marsala and stock; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes. Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes. Remove from heat; stir in remaining butter. Season with salt and pepper.

Mexican Quinoa Casserole (Dairy/Gluten/Soy Free)

This turned out delicious! I changed it up from the original recipe so it fits in our family’s dietary choices.

INGREDIENTS

• 1 cup quinoa
• 10 ouces salsa (original recipe called for enchilada sauce but I could not find it. I may try that next time.
• 1 (4.5-ounce can chopped green chiles, drained
• 3/4 cup frozen corn
• 3/4 cup prepared black benas (either canned or prepared dry)
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Kosher salt and freshly ground black pepper, to taste
• 3/4 cup shredded Daiya Dairy Free cheddar cheese, divided
• 3/4 cup shredded Daiya Dairy Free mozzarella cheese, divided
• 1 avocado, halved, seeded, peeled and diced
• 1 Roma tomato, diced

INSTRUCTIONS

• In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
• Preheat oven to 375 degrees F. Lightly oil an 8x8 or 2 quart baking dish or coat with nonstick spray.
• In a large bowl, combine quinoa, Salsa or enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
• Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
• Serve immediately, garnished with avocado and tomato, if desired.

Light White Chili

This is a yummy light take on white chili….great for summer!

 

2 1/2 lbs chicken breast
1 tbsp garlic

1 can green chilis
1 tbsp onion salt
2 tsp cumin
4 cups chicken broth
2 cans  white beans (whatever are your favorites!)
1 can chick peas

1 can black beans
1 can diced tomato
12-16 ounces frozen corn

Put chicken, broth and seasonings in crock pot on low heat for six hours. Add the remaining ingredients and continue cooking for an hour. Serve over rice.

Coffee Cocoa Crusted Crock Pot Roast

HUGE HIT IN OUR HOUSE!!!!! The flavor of this is unbelievable!

Coffee Spice Rub

2 tablespoons coffee grounds

½ teaspoon ground chipotle

1 teaspoon unsweetened cocoa powder

¼ teaspoon cinnamon

½ tablespoon garlic powder

1 tablespoon dried oregano

1 tablespoon cumin

1 teaspoon sea salt

Mix all spice rub ingredients together and set aside.

Roast

½ tablespoon coconut oil

2.5 lb beef chuck roast

1 red onion, halved and sliced

¾ cup water

Heat your coconut oil in a skillet over medium to medium high heat, make sure your pan is nice and hot!  Take the spice rub mixture and rub the entire amount into and all over the roast – really rub it in, do not just brush it on!.  Using tongs, place the roast into the hot skillet and sear for 3-4 minutes on each side.  If your pan is not hot enough you will lose your spices, but if it’s too hot, you will burn your roast.  You want it to make a nice crust on both sides of the meat.  Place your sliced onions in the bottom of a slow cooker. Once the roast has been seared, put the roast in the slow cooker on top of the onions. Add the water, cover and cook on high for 5-6 hours or on low for 7-8 hours.  Serves 6.

Short Ribs

Ingredients

• f.o.c. (fat of choice)
• ~2 ½ lbs beef short ribs*
• 1 yellow onion, roughly sliced
• 1 carrot, roughly chopped
• 4 cloves garlic, roughly minced
• 1/4 c red wine
• 1 ½ c beef stock
• 1 ½ c water
• fresh rosemary, chopped
• s & p

 

Method

Salt and pepper the short ribs. Heat a saute pan up over medium-high heat and melt a few tablespoons of your f.o.c., tallow would be great here. Sear your short ribs until they’ve developed a nice, brown crust. Place the short ribs in your slow cooker.

Turn down the heat on your saute pan to medium, and add the onion, garlic and carrot. Saute a bit and add the red wine. You’re not trying to cook the vegetables through, we’ll kill them in the crock pot, we’re trying to evaporate most of the wine from the pan. Stir around the vegetables every so often, until most of the wine is gone. We’re just trying to give a touch of flavor to the vegetables, not make everything taste boozy.  Place the vegetables in the slow cooker.

Pour the water and beef stock in the crock pot. Set it on high and let it go until the short ribs fall apart when you pick them up. This will take about 4 hours.

Hungarian Goulash–Gluten and Dairy Free

Ingredients

• 3 tablespoons sunflower oil
• 2 pounds mushrooms, sliced
• 2 large onions, halved and sliced (4 cups)
• 2 red bell peppers, chopped
• 3 garlic cloves, finely chopped
• 1/2 teaspoon salt
• 2 pounds lean beef chuck, cut into 1 1/2-inch pieces
• 1/4 cup sweet Hungarian paprika
• 3 tablespoons all-purpose gluten free flour
• 2 cups beef stock
• 4 teaspoons tomato paste
• 1 Tablespoon Dill
• 1 Tablespoon Parsley

Preparation

1. Heat oil in a 5 1/2- to 6-quart heavy pot over medium. Add mushrooms, onions, pepper, garlic, and salt; cook, covered, stirring occasionally, until soft (15 minutes).

2. Push vegetables aside, add beef, and cook, turning meat occasionally, until brown. Push beef aside. Add paprika, flour, and caraway; cook, stirring (1 minute). Gradually whisk in broth, then tomato paste; bring to a simmer, whisking. Stir vegetables and meat back into sauce.

3. Cover and simmer over low until meat is tender (1 1/2 hours). Stir in dill or parsley. Serve.

Slow Cooker Turkey Chili

ngredients

• 1 tablespoon olive oil
• 8 ounces mushrooms, finely chopped
• 2 medium onions, chopped
• 6 cloves garlic, minced
• 1 pound ground turkey
• 1 tablespoon dried oregano
• 1 tablespoon ground toasted cumin
• 2 tablespoons chili powder
• 1 tablespoon ancho chili powder
• ½ teaspoon chipotle chili powder
• 1/2 pound of dried black beans (soaked/softened (you can boil them for 10 minutes then let sit for an hour if you forget to presoak them)
• 1 28-ounce can whole tomatoes, chopped up in food processor
• salt and pepper, to taste
• 1 cup bean cooking liquid or 1 chicken broth
• Garnishes:
• Chopped avocado, minced scallions

Directions

1. Heat olive oil in a large stock pot over medium heat. Add mushrooms and onions and cook until onions are translucent, about 5 minutes. Add garlic and cook another minute. Add ground turkey and cook until browned and cooked through. Add oregano, cumin, chili powder, ancho chili powder, and chipotle chili powder. Stir well and cook until fragrant, about a minute. Add black beans, tomatoes, bean cooking liquid, and salt and pepper to taste.
2. Pour chili into a crockpot and cook on low 6 hours to develop flavors. Alternatively, continue cooking chili on the stovetop on low heat for 1 hour.

Crock Pot BOEUF BOURGUIGNON

INGREDIENTS

• 4 slices bacon, cut into 1" pieces
• 2 lbs beef stew meat (I used top round, trimmed and cut into large cubes)
• 1-2 large carrots, peeled and cut into chunks
• Half an onion
• 1/2 tsp dried marjoram leaves
• 5cloves garlic clove 
• 1/2 cup dry red wine
• 1/2 cup reduced-sodium beef broth
• 1 Tbs Worcestershire sauce (optional)
• 1 envelope of Lipton Onion Soup
• 8 oz (weight) sliced mushrooms
• Salt, pepper, garlic to taste

Okay this is seriously one of the most delicious things I make! It is not totally natural (the onion soup that I added on a whim adds a lot of yummy flavor but if you want a more natural recipe just leave that out).

Cook bacon. I am limited on time so I just pop it in the microwave for four minutes. You want it halfway cooked. Put meat in the crock pot. Dump bacon and juices (aka fat) on the meat. Microwave  carrots for a few minutes to soften. (This step is not necessary but we like softer carrots in our house and they seem to give more flavor to the dish if they start off soft. Add the rest of the ingredients and cook on low for 6-8 hours. I like to serve with my dairy free mashed potatoes (made with Earth Balance and Almond milk). This is a HUGE HIT and so YUMMY!

Crock Pot Italian Meatballs

These are CRAZY GOOD. Chip likes to eat it on a hoagie roll with melted cheese on top. I keep it simple and healthy and just eat them in a bowl. Either way, they are DELICIOUS!


1 lb grassfed ground beef
1 lb turkey sausage
1/2 c onion, finely chopped (you can use dried onion flakes)
1/4 c almond flour
1 egg
1 tblsp italian seasoning
1 tblsp basil
1 tblsp garlic, minced
1/2 tsp onion salt (optional)
28 oz. organic tomatoes, crushed (no sugar added - I will use tomatoes purchased at our local farmer's market and finely chop, for fresh flavor)
Mix all ingredients except tomatoes in a large bowl. Shape into golf ball sized meatballs. Place in crockpot that has been lightly brushed with olive oil to prevent sticking. Pour tomatoes over meatballs.  Cook on low for 6 hours (or high for 4).

Vegan/ Gluten Free Mac and Cheese

Macaroni and Four Cheeses

• 1 Tbsp refined coconut oil, melted
• 2 Tbsp salt
• 1 lb GF Pasta
• 2 (10 oz) packages frozen pureed winter squash
• 2 cups almond
• 4 oz vegan shredded cheddar cheese
• 2 oz vegan shredded jack or some other white cheese
• 4 oz vegan cream cheese
• 1 1/2 tsp powdered mustard
• 1/4 cup pulverized pretzels (ground into crumbs in a food processor)
• 2 Tbsp vegan Parmesan cheese

Preheat oven to 375 degrees.  Oil a 2-quart casserole dish and set aside.

In a 4-6-quart pot, combine 3 quarts of water with 1 1/2 tablespoons of the salt.  Bring water to a boil and cook the pasta according to the package directions.

Meanwhile, in a 3-4-quart pot over medium heat, combine the squash and milk, stirring and breaking up the squash with a spoon until the squash is defrosted.  Increase the heat to a medium-high and bring to a simmer, stirring occasionally. Remove from the heat and whisk in the cheddar, Jack, cream cheese, mustard, and the remaining 1/2 Tbsp of salt.

When the pasta is done, drain it, the return the pasta to the pot.  Stir the cheese sauce into the macaroni.  Transfer the entire mixture to the prepared baking pan.

In a medium bowl, combine the crumbs, Parmesan, and coconut oil (if using).  Sprinkle the mixture over the top of the macaroni and “cheese.”  Place the casserole dish and bake for 20 minutes, then broil for 2-3 minutes until the top is nicely browned.

Mongolian Beef (Soy, Dairy, Gluten Free!)

This turned out super yummy! It was just as good as the Chinese takeout at our local restaurant!

Ingredients:

Vegetable oil
1 teaspoon minced fresh ginger
2 tablespoon minced garlic
1 cup Coconut Aminos or low sodium soy sauce if you aren’t soy free
1 cup water
1 1/2 cup dark brown sugar
2 pounds of flank stead or stir fry steak
1/2 cup tapioca starch
6 scallions (green parts only), sliced into 1-inch pieces

Directions:

Heat 2 teaspoons vegetable oil in a small saucepot over medium-low heat. Add the ginger and garlic and sauté until golden, about 2 minutes. Add the aminos or soy sauce and water, stirring to combine.

Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set aside.

Slice the flank steak against the grain into 1/4-inch pieces, then toss it with the tapioca starch. Place the coated pieces of steak in a sieve and shake off any excess cornstarch. Allow the steak to sit 10 for minutes.

Place a large sauté pan or wok over medium-high heat and add 1/2 cup vegetable oil. Once the oil is hot (but not smoking), add the beef to the pan and sauté for 2 minutes until it is seared on all sides but barely cooked in the center. Remove the steak from the pan with a slotted spoon and transfer it onto a paper towel-lined plate. Pour any excess oil out of the wok.

Place the sauté pan back over medium heat. Add the prepared sauce to the hot pan (it should come to a boil almost immediately), then add the reserved steak and cook at a boil, stirring constantly, 2 minutes. Add the sliced scallions, stirring to combine.

Transfer steak and scallions with a slotted spoon to a plate and serve.

Salisbury Steak : Dairy/Gluten Free Option

Ingredients

• 1/4 cup safflower oil
• 1 large onion, grated (about 1 1/3 cups)
• 2 slices white bread – I use Udi’s Gluten Free
• 1/2 cup Almond milk
• 2 pounds ground sirloin
• 2 garlic cloves, minced (1 1/4 teaspoons)
• 1 large egg
• 2 tablespoons chopped flat-leaf parsley ( I use dried)
• 2 teaspoons plus a dash of Worcestershire sauce
• Coarse salt and freshly ground black pepper
• 1 teaspoon cornstarch, plus 1/4 cup for dusting ( I actually use tapioca starch)
• 1 1/2 cups beef broth

 

Heat a medium saute pan over medium heat. Add 2 tablespoons oil and 1 cup onion. Reduce heat to medium-low, and cook, stirring occasionally, until onions are golden brown and caramelized, about 35 minutes. Set aside

Soak bread in milk, flipping once. Finely chop. In a large bowl, combine the remaining 1/3 cup onions, the sirloin, garlic cloves, bread, egg, parsley, 2 teaspoons Worcestershire sauce, 2 teaspoons salt, and 1/4 teaspoon pepper. Mix with your hands to combine. Divide meat mixture into 6 oblong patties (about 5 inches long and 3/4 inch thick). Dust with cornstarch.

Heat a large skillet over medium-high heat. Add remaining oil, and reduce heat to medium. Cook patties, 3 at a time, for 6 minutes, without moving them. Flip, and cook until cooked through, about 9 minutes. Set aside on a plate. Repeat with remaining patties.

Make the gravy: Add cooked onions and 1 teaspoon cornstarch to same skillet, and stir for 1 minute. Raise heat to medium-high. Pour in broth and a dash of Worcestershire sauce, and whisk until broth is clear and slightly thickened, about 3 minutes. Remove pan from heat, and return patties and juices to skillet, spooning sauce on top.

Lemon Chicken

4  chicken breasts
flour to dredge (Optional…sometimes I coat in flour, sometimes I skip this. In the original recipe, you are advised to brown the chicken but I tend to skip this step in favor of saving time)
1/4 cup lemon juice
1/4 cup chicken stock
1 tsp rosemary
1 tsp oregano
3 cloves minced garlic
1 tsp salt
2 tsp pepper
Veggies for bottom of pan(peppers, carrots, onions, mushrooms, etc)

Preheat oven to 375 degrees. cover the bottom of a 9x13 with veggies of your choice. Place chicken breasts on top. If you chose to coat in flour, do this first otherwise just put them on naked. Mix the remaining ingredients together and pour over chicken and veggies. Bake for an hour or until chicken reaches an internal temp of 165 degrees.

Ground Beef and Rice Casserole–Dairy/Gluten/Soy Free

Ingredients

• 1 pound  ground beef
• 5 cloves of garlic, minced 
• 1 cup fresh mushrooms, sliced
• ½ cup onion, chopped
• 1 green pepper, chopped
• 3/4 cup beef broth 
• 1 tsp coconut aminos
• 1 cup partially cooked brown rice (I cook it until it is still pretty firm…..maybe a slight “crunch” in the middle of the grain)
• ½ tsp sea salt
• ¼ tsp black pepper
• ½ cup dairy free cheddar cheese, shredded

Instructions

1. Preheat oven to 375 degrees F.
2. In a large skillet, brown ground beef until all pink is gone.
3. Drain any liquid from ground beef.
4. Add garlic, onion, mushroom and green pepper to the ground beef.
5. Saute until onion is tender.
6. Add rice to the bottom of a 2 quart casserole dish.
7. Pour the beef broth and coconut aminos over top.
8. Add the beef mixture, sea salt and pepper to the casserole dish.
9. Cover and bake for 45 min.
10. Uncover and sprinkle on the shredded cheese.
11. Bake another 5-10 minutes until the cheese is melted and the liquid is completely absorbed.

Artichoke Mustard Chicken

This is the chicken recipe to end all chicken recipes! So yummy and it will be a new staple in our home. It is also super easy which make me love it even more!

3 lbs. chicken breasts (boneless, skinless)
1 cup artichoke hearts, halved (canned is fine)
1 medium onion, cut into pieces same size as the artichokes
1 pound white button mushrooms (halved or quartered) More if you really like mushrooms
3 tablespoons brown mustard
5 cloves garlic, minced
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup red or white wine (you could also sub in chicken stock)
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
kosher salt and pepper (to taste)

Preheat oven to 350

Put mushrooms, onions and artichokes on bottom of a 9x13 baking dish

Push chicken on top of veggies

Mix remain ingredients together and pour over chicken

Bake for an hour or until the internal temperature of chicken is 165 degrees.

Mama Parish’s Meatloaf–Grain/Dairy Free

Chip has always loved my meatloaf. Since I have eliminated wheat from mine and Elijah’s diet for the most part, I have been trying to find a decent meatloaf recipe that falls in our dietary guidelines. I recently came across one that came close….but not quite. They always tasted like they were missing something. Then it occurred to me…….a secret ingredient. Gluten Free Pretzels instead of bread crumbs! So I gave it a try and you know what? DELICIOUS! So here is my new meatloaf recipe!

2 lbs ground beef

2 cups of mini pretzels
2 eggs
1 medium onion
5 cloves of garlic
1 tblsp onion powder
2 tblsp garlic powder
2 tblsp papri
1 tsp sea salt
1/4 tsp nutmeg
optional–1/2 tsp ground mustard

Steps:

1.  Preheat oven to 375 degrees.
2. Spray an 8x8 pan with olive oil. ( I press the meat mixture into the 8x8 pan. If you don’t have that size, you can form a “loaf” and put in another size pan.
3.  Dice onions and mince garlic. Saute the onions in olive oil  until they are translucent and then add the garlic for a couple of minutes.  Do not burn the garlic!

4. Pulverize the pretzels in a food processor then mix with the eggs and seasonings in a large bowl.

5. Add the meat and the onion mixture. Be careful as onions will be hot. Mix everything together with your hands and then press into pan.

6. Bake in the oven for about 50 minutes. A meat thermometer should show a temp of 165 degrees when temp is taken from the center of the meatloaf.

Chicken Stir Fry–Soy/Gluten/Dairy Free!

This is a big hit in our house and super easy!

Ingredients:

2 lbs bonesless skinless chicken breast

3/4 c coconut aminos

2 Tbsp ginger (I like using the frozen cubes of fresh ginger)

Veggies of your choice. Fresh works but I tend to use frozen bagged stir fry variety as long as it does not have sauce or seasoning

Directions:

Chop the chicken into bitsize chunks and pour 1/2 cup of aminos in the bag. Leave in fridge overnight. When ready to cook, heat oil of your choice ( I like coconut) in a large skillet (med to med/high) and cook chicken until it is cooked well throughout. Cook veggies in a separate skillet with more oil and aminos. When done combine and voila!