Chicken Almond Stir Fry

Marinade:

3 Tbsp Bragg's liquid aminos
1/4 c coconut milk (full fat, organic, no sugar added, BPA-free can too!)
1/4 t fresh ground black pepper
3 cloves of organic garlic, minced
2 Tbsp minced fresh ginger
1 Tbsp extra virgin olive oil
2 lbs chicken breast (free range and organic), cut into 1/2 inch strips

Stir Fry:

8 oz rice noodles (find them in the oriental foods isle)
3 Tbsp coconut oil
3 c broccoli, organic
1 c sliced mushrooms, organic
3 stalks chopped celery, organic
1 c organic snap peas
3 scallions, chopped
2 tsp sesame oil
1 c almonds

1. Place rice noodles in glass bowl.  Boil about 3-4 cups of water.  Pour over noodles and set aside to soften until end of preparation.
   
   
2. Combine all marinade ingredients in glass bowl.  Let marinate for approximately 20 minutes.
   
   
3. Place almonds onto a cookie sheet and bake at 250 degrees F for about 20 minutes until lightly browned.  Remove and let cool.
   
   
4. Heat wok or large skillet on Medium-Medium High heat.  Add 1 T coconut oil.  Stir fry the broccoli over medium heat for 3-4 minutes.  Remove from pan and set aside.
   
   
5. Add remaining coconut oil and stir fry mushrooms, celery and snap peas for 2-3 minutes.  Remove and set aside.
   
   
6. Remove chicken from marinade and place into wok.  Add 2 t sesame oil and stir fry the chicken until cooked thru, about 5 minutes.
   
   
7. Add vegetables back into pan.  Add almonds and scallions.  Mix well to heat thru.  Serve immediately over the softened rice noodles.

**TIP:  To make Advanced Plan, omit the noodles.  Eat as is or over a bed of organic salad greens.  YUM!