Chicken Stir Fry

· 3 boneless, skinless chicken breasts cut into pieces
· 3 Tbsp Organic Red Palm Oil
· 2 zucchini or yellow squash, sliced
· ½ bunch broccolini or broccoli, cut into pieces
· ½ bunch red chard, cut in to pieces
· ½ tsp ground coriander
· ½ tsp dried, minced garlic
· seal salt to taste

In a large wok or skillet, heat the red palm oil over medium high, then turn the heat to medium. Add the chicken pieces to the oil along with the spices and cook for several minutes until browned. Add the zucchini and broccoli. Cook until squash is browned. Add the red chard and cover the wok until the red chard is well steamed. Serve over brown rice.
Serves 3-4

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