For many this may be a very simple basic meal to cook but for others that have not ever tried it, it can be a little daunting. Stir-fry’s are one the easiest healthiest quick meals you can make. They allow you to retain many nutrients that are heat sensitive by cooking them quickly. You can also use a range of flavours to make healthy home made marinades such as garlic, ginger, lemongrass, chilli, onion, coriander, lemon juice, tamarind paste, pineapple, tamari, honey, sesame seeds and much more to flavour your protein. This is my honey soy chicken stir-fry I cooked tonight with a side of kimchi.
- 500grams of organic chicken breast
- 1/8 cup of maple syrup or honey
- 1/4 cup of Tamari (gluten-free soy sauce)
- 1 tablespoon coconut oil or olive oil
- 1 onion chopped finely
- 2 garlic cloves chopped finely
- 1 1cm cup of ginger
- 1 small chilli (optional)
- 1/2 capsicum
- 1/2 zucchini
- 1/2 head of organic broccoli
- 2 bunch of bok choy
- 1 carrot
- 6 -8 mushrooms
- 2 handful of fresh green beans
- 1 handful of washed coriander
- 1/4 cup cold water
- If you want a grain with this meal cook up some quinoa, basmati rice or rice noodles
- Cut all the ingredients up. How you do this does not matter it is your own expression so be creative.
- Marinate chicken in garlic, ginger, honey and tamari for 30mins covered in the fridge.
- Heat Wok or fry-pan with some coconut oil.
- Cook up chicken at a medium-high heat until brown without marinade then place in marinade for a further few minutes until it boils.
- Place in the 7 vegetables in wok or pan cook with 1/4 cup of water and cover with a lid until the vegetables are soft but still crunchy to eat to retain as many nutrients as you can. This should only take 1-2 minutes.
- Serve with coriander on top. Now sit, relax and enjoy this yummy meal.Serves 4 people