1cupbrown jasmine ricecooked according to package directions
In a heavy skillet over high heat, add 1 tablespoon coconut oil and add 1/3 of the chicken pieces. Lightly brown on each side, about 30 seconds (they should be really thinly sliced so they should cook through quite quickly). When the chicken pieces are cooked through, transfer them to a separate bowl. Continue to cook the rest of the chicken in batches. Set the bowl of cooked chicken pieces aside.
Add the remaining coconut oil to the same skillet (still over high heat) and add the red onions and fry them for 1 minute, constantly stirring with a pair of tongs.
Add the bell pepper and let cook for another minute and then add the jalapeno and nectarine slices along with adding back in the chicken and any juice that collected in the bowl. Cook for another 1 - 2 minutes until everything is hot and the vegetables are crisp-tender.
Remove from heat and stir in the fresh basil leaves, then season to taste with kosher salt and serve hot over steamed rice.
1. Coconut is not a tree nut. However, if you have a tree nut allergy, consult your doctor before consuming.
2. We recommend organic ingredients when feasible.Nutrition Facts
Chicken Nectarine Stir Fry
Amount Per Serving
Calories 338Calories from Fat 135
% Daily Value*
Saturated Fat 10g63%
Vitamin A 1570IU31%
Vitamin C 51.2mg62%
* Percent Daily Values are based on a 2000 calorie diet.