2 lbs skinless, boneless chicken breast (cut into cubes)
1 small can water chestnuts
2 cups broccoli
1 cup sliced red peppers
¾ cup sliced onions
1 cup sliced mushrooms
2 Tbsp coconut oil
1 tsp sea salt

1. In a large wok or skillet, heat coconut oil. Add the chicken and
cook on a medium setting for 5 minutes.

2. Add broccoli, red peppers, onions, mushrooms, and sea salt.
Cook until vegetables are tender and chicken is done.

3. Serve and enjoy. Can be topped with low sodium tamari.

Serves 4.