Shrimp and Chicken Stir-Fry. Low Sodium!

Stir-fry has become such a universal food. It can be done in so many different ways. This is a simple take on the stir-fry that has very little sodium. Here is what I did:

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.


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