Paleo Chicken and Veggie Stir Fry

Hey all! So this is my asian version of chicken and veggies :).

1.5 tbsp coconut oil
3 cloves of garlic (minced)
***1/2 inch of fresh ginger (minced) or 1 tsp ground ginger
1/3 huge red onion or 1/2 normal red onion (chopped)
15-20 cremini mushrooms (sliced)
3 carrots (skinned and sliced diagonally about 1/8 inch thick)
1 chicken breast (chopped)
2 brocolli crowns (chopped)
1 8 oz can of sliced water chestnuts in water (drained)
1.5 navel oranges worth of fresh orange juice
1.5 tbsp lemon juice

***I don't use a ton of ginger in my recipes because MKBBF can't stomach the spice, and I assume there are others like him out there, so I measured conservatively here :). If you find the recipe to be a little plain or you want to add some kick to it, cut off a 1/4 inch piece of the fresh ginger root, mince it and put it over the finished product. I did, and it was tangy and spicy deliciousness.***

First things first. This is a stir fry. Which means you have to keep stirring. The heat is on high for most of it and veggies burn easily. If you keep them moving you will end up with yummy cooked but still a teeny bit crunchy piping hot garlic-y ginger stir fry. If not, you'll end up with a burnt veggie slab on the bottom of the pan. I just did it tonight while trying to multitask cutting the veggies for later in the recipe and stirring the ones already in the pot. So I had to start over. Cut the ingredients before you start and commit to stirring from start to finish :).

Melt coconut oil over medium low heat. Add garlic and fresh ginger (if using ground - wait until the end) and sauté for 2-3 minutes until they get fragrant. Turn heat to high and add onion, mushrooms, carrots, and saute until onions and mushrooms starting to get soft 3-4 minutes. Add chicken and cook until white on all sides about 3-4 minutes. Add brocolli and water chestnuts and cook 3-4 minutes. Add juices of navel oranges and lemon (and the ginger if you're using ground) and cook 2-3 more minutes or until the juices are reduced some and the veggies aren't soupy in the juice.

Yum!