This stir-fry is totally Whole30 compliant thanks to a few key swaps. We swapped cornstarch for tapioca starch, and coconut aminos for GF soy sauce or tamari. Add plenty of vegetables to help fill you up and make this dish extra good for you!
10-15portobello mushrooms, cut into bite-sized pieces
1mediumor large zucchini, cut into bite-sized pieces
1-2cupsbroccoli, cut into small florets
5-6Tbsp.Coconut Secrets coconut aminos sauce (more to taste)
Add chicken pieces and tapioca starch to a large zip top bag and shake until chicken is coated.
Heat oil in a large pan over medium high heat. Add chicken and cook for about 5-7 minutes (stirring occasionally) until cooked through. Set aside.
Add chopped onion to pan and saute for 3-4 minutes, until soft, then add garlic and mushrooms. Continue cooking until mushrooms are softened, about 6 minutes. Add zucchini and broccoli (or other vegetables of choice) and cook for an additional 3-4 minutes until softened. Turn off heat.
Return chicken to the pan with the vegetables and add coconut aminos to taste. I only like a little bit of coconut aminos, but by all means add more to your liking.