Serves 4
Everyone should have a solid chicken-and-veggie stir-fry recipe in his or her back pocket, and this one is my go-to. Stir-fry is a great way to get in a ton of veggies and lean protein into a meal. Feel free to do shrimp, tofu or beef instead of chicken or swap out any of the veggies for others that you prefer!
Ingredients:
- 1 tablespoon ginger juice
- 1 tablespoon tamari (I use gluten-free)
- 1 tablespoon coconut aminos
- ½ cup brown rice vinegar
- ½ cup toasted sesame oil
- ¼ cup fresh cilantro, chopped
- 2 garlic cloves, minced
- 3 skinless chicken breasts cut into cubes
- 3-4 tablespoons peanut oil
- 1 onion, cut into crescents
- ½ cup carrot, thinly sliced
- ¼ cup bell pepper, sliced
- 1 cup purple cabbage, sliced
- 1 cup bok choy, sliced
- 1/2 cup broccoli, cut into florets
- ¼ cup toasted sesame seeds
- salt and pepper to taste
Preparation:
-For the marinade, whisk the following ingredients together:
- 1 tablespoon ginger juice
- 1 tablespoon tamari
- 1 tablespoon coconut aminos
- ½ cup brown rice vinegar
- ½ cup toasted sesame oil
- 1/3 cup fresh cilantro, chopped
- 2 garlic cloves, minced
- After everything is mixed, divide the marinade equally into 2 different bowls and set aside.
- Marinate chicken in ½ of the marinade for at least 30 minutes, or overnight in the refrigerator.
- Toast sesame seeds in dry skillet over medium-low heat, stirring occasionally, for 2-3 minutes or until the seeds turn brown, glisten and occasionally pop or jump. Remove seeds and set aside.
- Heat 1-2 tablespoons peanut oil in the same skillet over medium-high heat. Add chicken and cook for about 6-8 minutes, or until cooked through.
- Remove chicken from skillet and set aside.
- Put broccoli in skillet and sauté for 5-7 min, until just softened. Turn off heat and set skillet aside.
- Coat another skillet with 1-2 tablespoons of peanut oil and cook onion and carrot over medium heat until tender.
- Add cabbage, season with salt and pepper, toss, cover and cook for 3 min.
- Add the rest of the marinade to the skillet and toss.
- Add the broccoli and chicken to skillet. Season with a little toasted sesame oil, salt and pepper to taste.
- Sprinkle toasted sesame seeds and serve on top of quinoa or brown rice. Enjoy!