Easy Chicken & Veggie Stir-Fry
A favourite, easy dinner in our home is a veggie-packed stir-fry. I normally just have vegetables but you can easily add chicken or beef. Feel free to mix and match, get creative and add whatever veggies you have in the fridge. I typically use capsicum, broccoli, carrot and cabbage.
Serves: 2
Ingredients:
- 2 small chicken breasts, organic and sliced thinly (if using meat)
- 1 tbsp coconut oil
- ½ red onion
- 2 garlic cloves
- 1 tsp chilli flakes
- ½ red cabbage
- ½ bunch of kale, leaves stripped
- ½ head broccoli
- 2 tbsp tamari (can also use sesame oil if you have some for a great nutty taste)
- 1 tbsp sesame seeds/ cashews sprinkled on top for extra crunch.
Method:
- On a large chopping board, slice red onion thinly. Chop broccoli into small florets. Shred kale and finely slice red cabbage. Set aside.
- Heat coconut oil in a large non-stick fry pan on medium-heat.
- Add red onion and sauté until translucent.
- Mince 2 garlic cloves and add to pan, sauté until golden and fragrant.
- Add chicken and sauté until cooked through. Drizzle 1 tbsp tamari sauce and a sprinkle of chilli flakes.
- Add all chopped vegetables to the pan and continue to sauté, adding another 1 tbsp of tamari sauce. Sauté on high heat for a further 3-5 minutes, until vegetables are cooked.
- Sprinkle with sesame seeds, cashews and some extra chilli flakes. Divine into bowls and serve with brown rice, if desired.
