150g boneless chicken per person (I used 600g for the four of us home that night)
2 TBSP coconut oil and 3 TBSP olive oil
2-3 cloves minced garlic (plus optional 2 TBSP fresh minced ginger)
Bags of frozen stir-fry veges (I used about 1 1/2 bags)
1/3 cup soy/tamari sauce
2 cups chicken stock
3 TBSP rice flour or other thickener
Cut up chicken into chunks and set aside. Heat coconut oil and 1 TBSP olive oil in large skillet over med/high temp.
Add garlic and ginger (if using) and cook for about 1 minute.
Add chicken chunks and cook 4-5 minutes, stirring until they brown.
Add extra oil if needed, and stir-fry vege mix, and cook until softened (about 5-10 mins), stirring frequently.
Add soy/tamari sauce (I used a mixture) and mix thoroughly
In a separate bowl, whisk rice flour into chicken stock, then pour into pan, and continue to stir and cook until sauce thickens, which will happen quickly.