Stir fry my go to dinner meal! I love that you can make a stir fry out of anything that is in the fridge or in season depending on the time of the year.
If I am organised I often prepare the chicken and marinate in the morning or a few hours before cooking and leave it covered in the fridge. The extra couple of hours of marination allows the flavours to soak into the chicken and helps to tenderize it too.
You can make this meal vegetarian by substituting the chicken for tofu or making the sauce separately excluding the onion, cook the onion with the vegetables then add the sauce at the end.
Chicken and Vegetable Stir-Fry
- 1/2 a small red onion, finely chopped
- 1/2 tsp curry powder
- 2 Tbsp tamari sauce (gluten-free soy sauce)
- 1 tsp fish sauce
- 1/2 tsp honey
- A pinch of chili flakes (or more if you love chili)
- 1 tsp tapioca flour (or cornflour) - this thickens up the sauce and can be left out.
- 2 small chicken breasts (approx. 120g each) or 1 large chicken breast, sliced into bite-sized pieces
- 1 small broccoli (approx. 200g)
- 2 cups of green beans (approx. 200g)
- 2 medium carrots
- 1 Tbsp coconut oil
- 1 Tbsp tamari sauce
- 2 heaped Tbsp of raw cashew nuts
- Fresh coriander to serve
- 1 cup of cooked brown rice to serve (optional)
- In a bowl mix together the marinade ingredients and add the chicken. Stir to coat the chicken in the marinade and set aside while you prepare the vegetables.
- Wash and chop all of the veggies into bite-sized pieces and set aside.
- Heat a Tbsp of coconut oil in the pan and add the chicken. Stir until the chicken is cooked. Tip the cooked chicken into a bowl and set aside.
- Add the all of the vegetables to the same pan adding extra coconut oil if need. Stir fry the vegetables for about 5 minutes until starting to soften.
- Add the cooked chicken back to the pan with a tablespoon of tamari sauce and the cashew nuts. Stir to heat through.
- Serve with 1/2 a cup of brown/wild rice or quinoa with coriander on the top.