Begin by heating the coconut oil in a large skillet on medium-high heat. Chop up the red bell pepper, broccoli, grate the ginger, slice the onion, peel and slice the carrot. Once prepared toss them in the heated skillet and saute for about 8 minutes, stirring occasionally.
Meanwhile, cut the chicken breasts into thin strips. Move the veggies to one side of the skillet and add in the minced garlic and chicken strips. Allow the chicken to brown for 3 minutes and then combine it with the veggies.
Add in the liquid aminos, cover and cook for another 5 to 8 minutes until the chicken is cooked all the way through. Taste and add seasoning to taste.
3 tablespoons coconut oil
½ large yellow onion
1 large red bell pepper
1 large carrot
1 medium head broccoli
2 tablespoons fresh ginger
3 cloves garlic
1 lb. boneless skinless chicken breasts
3 tablespoons liquid aminos