Summer Vegetable and Chicken Stir-Fry {Gluten-Free, Soy-Free}

Trying to find a use for all those summer vegetables? Stir-fry is a great way to enjoy lots of great veggies! We've been using Coconut Aminos for awhile now as a soy-free alternative to soy sauce and they are so tasty. I like to bake the chicken as an easy alternative to grilling (I prefer to leave the grilling to my hubby, something to do with starting a small fire the last time I tried to grill 9 years ago). What easy dishes have you enjoyed this summer? Any new dinner ideas as we are welcoming fall and back-to-school?

Recipe: (serves 4)
Ingredients:
1 cup rice (uncooked)
2 cups water
1 bunch asparagus, chopped
2 zucchini, chopped
1 red bell pepper, chopped
1 package/bunch bean sprouts
1 package oyster mushrooms (or your favorite mushrooms)
1/2 red onion, diced
1/8 teaspoon garlic powder
1/2 cup cilantro, chopped
toasted cashews for garnish
olive oil
1/2 cup Coconut Aminos
3 chicken breasts

Directions:
1. Prepare rice per package instructions. (usually 1 cup rice with two cups water)
2. Preheat oven to 350'F. Place chicken breasts in a glass baking dish and pour 1/4 cup coconut aminos over the top. Bake at 350'F for 30-40 minutes or until they reach an internal temperature of 165'F. *Or you can cut down the chicken breasts into smaller pieces or use chicken tenders to shorten cooking time.

3. In a large pot add 1/2 tablespoon olive oil over medium-high heat.  Add mushrooms and onions first and saute.  After a couple minutes, add in the rest of your vegetables and 1/4 cup coconut aminos and 1/4 water, add garlic powder, saute over medium heat until veggies are cooked through but still bright and vibrant.

4. Once chicken is cooked through, remove from baking dish and thinly slice and mix in with vegetables.  Serve stir-fried vegetables and chicken over rice and if desired drizzle with a touch of Coconut Nectar sauce for a sweet finish and add a sprinkle of crunchy cashews.