Written by Kate Tietjenothing about the cuisine. That’s okay, though…because we liked it, and that’s all that really matters. 🙂
Chicken Stir-Fry
Ingredients:
- 1 lb. chicken (breasts or thighs; boneless and skinless)
- 1 tsp. freshly grated ginger
- 1 clove garlic, grated or minced
- 1 tsp. sea salt
- 2 tbsp. oil (coconut, sesame, etc.)
- 3 – 4 carrots, sliced
- 1/2 lb. sugar snap peas
- 1/2 lb. broccoli florets
Directions:
Please remember that if you’re cooking a side of rice, you’ll want to start cooking that first. I made brown rice cooked in chicken bone broth to go with mine.
Step 1: Slice your chicken into strips and put it in a frying pan. Top with the three spices.
Step 2: Slice your carrots. I like the “match stick” style for stir-fry. Then get out your other veggies and have them ready.
Step 3: Cook the chicken until it’s basically done. You want the chicken thoroughly cooked (about 10 – 15 min.), but the veggies are only lightly cooked. Once the chicken’s basically done, add the veggies to the pan.
Step 4: Cook and stir until the veggies are hot and slightly cooked. They should still have a “snap” to them, but they shouldn’t be entirely raw. This should take 3 – 5 minutes over medium-high heat.
Serve over rice!
Chicken Stir-Fry
Ingredients
- 1 lb. chicken breasts or thighs; boneless and skinless
- 1 tsp. freshly grated ginger
- 1 clove garlic grated or minced
- 1 tsp. sea salt
- 2 tbsp. oil coconut, sesame, etc.
- 3 - 4 carrots sliced
- 1/2 lb. sugar snap peas
- 1/2 lb. broccoli florets
Oh this sounds wonderful! The only thing I might change is to make cauliflower “rice” instead of using regular brown rice. We’re going grain free here because of allergies. Can’t wait to try it though!
Have you ever tried coconut aminos? It’s a fermented coconut product that’s similar in taste to soy sauce. It’s on the pricey side but since we only use a little at once I haven’t found the price to be too bad. I love using it in stir-fries.