Shrimp and Chicken Stir-Fry. Low Sodium!
1 small head of broccoli, cut into florets
1/2 cup sugar snap peas
1/2 cup mushrooms, sliced
1/3 cup sliced carrots
5 ounces chicken, cubed
1/4 cup precooked medium shrimp, tails off
pepper to taste
1/2 tbsp coconut oil
1 tsp soy sauce
In a pan on medium heat place coconut oil and brown chicken until cooked through. Add shrimp and cook shrimp all the way through. It should only take a total of 7-9 minutes for both. Remove from heat and set to the side.
Add all of your vegetables except the mushrooms and saute for about 5-7 minutes. Add mushrooms. Cook for another 2-3 minutes. Add chicken and shrimp back. Add soy sauce. Add pepper to taste. The vegetables will be cooked to tender crisp.