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Chicken Stir Fry

Chicken Stir Fry 600x600 e1520012183788

Makes 8 Servings | Prep time: 5 minutes | Cook time: 10 minutes

Nutritional Info | Calories: 255 | Protein: 28 | Fat: 8 | Carbs: 18

Dairy-Free, Gluten-Free D.TOX


  • 2 lb chicken breast
  • 2 Tbsp. Coconut oil
  • 1 Tbsp. sesame oil
  • 1 cup gluten-free, reduced sodium soy sauce or coconut aminos
  • 2 Tbsp. ginger powder
  • 1 Tbsp. granulated garlic
  • 2 tsp. dried red pepper flakes
  • 1 medium onion, sliced
  • 3 bell peppers, sliced into 1” strips
  • 1 lb. bag of fresh broccoli florets
  • 3 carrots, peeled and cut into bite-sized pieces ¼“thick
  • 2 – six oz. can sliced water chestnuts


  1. After cutting chicken into bite-sized pieces, combine with soy sauce, sesame oil, ginger, garlic powder, and red pepper flakes in a large bowl to marinate while you chop the rest of the vegetables with a clean knife and cutting board.

  2. In a large wok over medium-high heat on the stove, melt the coconut oil.  Once melted, add the chicken, and stir every minute while it cooks for about 5-7 minutes.

  3. After chicken cooks most of the way through, add the vegetables, starting with broccoli & onion as they take longest to cook.  Keep stirring to mix all the flavors and to allow for even cooking.  The vegetables should only take about 5-7 minutes to cook until bright and crunchy. 


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