The Cooking Issue #1

Welcome to this new and exciting adventure! As you all know, up until now, I have been sharing favorite baking recipes with you. Today marks a new series which I hope to continue developing and expanding. So, without further ado, welcome to The Cooking Issue! Today I'll be sharing a family recipe that is quite simple to make, and it stores nicely if you make it in bulk.



Prep Time: About 15 Minutes

> Chop, dice, and shave all veggies

> If you don't have store bought pre-minced garlic, mince some now, you'll want it later.

> Thaw Chicken Breasts, and cut them into thin strips. They don't need to be marinated, unless you want the stir fry to have more kick. If so, use your favorite marinade. Make sure it will taste good with the stir fry. If you're unsure, wait until the next time you cook it. That way, you know what it tastes like without the marinade.

Cook Time: Varies, approximately 40 to 45 minutes

Preheat: None


- 5 Large Basil Leaves (chopped)

- 1 Small Green Bell Pepper (diced)

- 1 1/2 small carrots (shaved)

- 1 1/2 Small Onions (diced)

- 4 Chicken Breasts (cut into thin strips)

- 2 Tbsps of Olive Oil

- 2 Tbsps of pre-minced Garlic

- 2 Tbsps of Coconut Oil (You will most definitely want refined coconut oil! It tastes off if you let it leave the coconutty film behind.)

- 1 Tbsp of Honey

- 1/2 Tsp ground Ginger (This recipe comes off too strong with fresh ginger.)


1. Place the chicken strips in a large, round, and preferably non-stick skillet.

2. Add the 2 Tbsps of olive oil and begin frying the chicken.

3. Swish the chicken around with a rubber spatula. (The rubber spatula is KEY, especially if you are using a non-stick skillet.)

4. Wait until the chicken turns white, and the broth like substance is cooked off. It may take awhile.

5. Add in the honey, coconut oil, and ginger while the chicken in simmering on low heat.

6. Once those three ingredients are nicely blended in, let the chicken fry for awhile on a higher heat.

7. Add in all of the veggies, including the garlic and basil leaves, and continue to stir on medium heat. If the heat is too high, the basil leaves will wilt too quickly. The wilting should happen slowly, it helps flavor the chicken better.

8. Stir the chicken and vegetables until the chicken is nicely browned and somewhat crisped, and the veggies are cooked.

9. Serve over white rice, or eat by itself.


My mom came up with this recipe one day, and when I tasted it and liked it, we went back to the kitchen and wrote everything down. Not everything about it is perfect, which is why it is open to interpretation.

Either way,

Happy Stirring!