Chicken Ginger Tamari Stir Fry
This Asian-style stir fry is a great way to increase your consumption of vegetables and is just as delicious without the chicken if you want a vegan alternative. Simply changing one of your meals to a plant-based meal every day can have a profound effect on your health. Research shows that lemongrass leaves have anti-microbial and anti-bacterial properties as well as adding the most glorious Asian-style flavour.
Serves: 2 – 4
Time: 30 minutes
Ingredients:
- Coconut oil, for cooking
- 400g chicken breast, cut into strips
- 1 large carrot, sliced diagonally
- 1/2 head of broccoli, roughly chopped
- 1 small sweet potato, scrubbed and sliced
- 1 stalk lemongrass (white part only), cut into 2-3cm pieces
- 1/4 cup filtered water
- 1 large zucchini, sliced
- 1/2 green capsicum, sliced
- 1/2 yellow capsicum, sliced
- 1/4 cabbage, finely sliced
- 1 cup fresh basil leaves
- 1 bunch of spring onions, julienned
- sesame seeds for garnish
- 1/4 cup almonds, soaked overnight, then rinsed well
- salt and pepper
Dressing:
- 1/2 tablespoon spelt or besan flour
- 1/2 tablespoon sesame oil
- 2 tablespoons tamari
- 1 tablespoon maple syrup
- 1 tablespoon fresh ginger, grated
- chopped fresh chilli, to taste
- 1/4 cup filtered water
Method:
- Make the dressing first. In a bowl or jar, combine all the ingredients and mix to dissolve the flour.
- Heat a little coconut oil in a frying pan on high heat. Saute the chicken, carrot, broccoli, sweet potato and lemongrass for about 5 minutes. Add salt and pepper to taste along with 1/4 cup of water to slightly steam the vegetables.
- Cook for about 30 seconds to reduce the liquid, then add the zucchini and capsicum. Keep stirring and add the cabbage along with a splash of water so that the vegetables continue steaming.
- Stir through the basil leaves and spring onion and mix well. Add the dressing and almonds.
Tip: Sprinkle with sesame seeds just before serving, if desired.
This recipe is from Dr Libby's book Real Food Kitchen.
