In a skillet, put in some light olive oil or any oil you want (coconut?). Put in frozen chicken tenderloins, garlic powder and salt. Put a lid on and cook on medium til some browning occurs (or, less browning, if you have inflammation).
Chop up celery, broccoli and lots of fresh basil. Red bell peppers should be good, also.
When the chicken is nearly cooked and browning just a little, flip over the tenderloins.
Toss in the celery and broccoli and put the lid back on.
Rinse canned water chestnuts, if you want them.
Pour coconut milk into the pan. Toss in the water chestnuts, basil and bell peppers. Stir. Put on the lid to continue steaming.
Cook to desired tenderness and add salt.
If you’re not histamine intolerant, you could use Green Curry paste, or some ginger. I liked mine with the simple taste of fresh basil.
For my anti-leftovers diet, I split the can of chestnuts into two servings, and cut up a rib of celery for later, etc. I often do this: prepare my lunch and dinner protein at the same time, leaving some of the veggies to cook later and reheat with the protein. Eat the same day to minimize the "leftovers puffy eyelid syndrome."