By Be Well Health Coach Katrine van Wyk
A stir-fry is one of my favorite go-to dinners. It’s quick and easy to make and you can change it up in infinite ways depending on what ingredients you have on hand. I like to throw in lots of vegetables and then whatever protein I have on hand: chicken, fish, grass-fed beef or cashew nuts. Last night I made a chicken stir-fry for my husband and I. I mixed up a quick sauce of ginger and peanut butter – but I could have just as well used almond or cashew butter – and the final result was quite delicious.
(Serves 2 hungry people)
- 1 tbsp virgin coconut oil
- 2 chicken breast fillets, cut in even sized chunks (always use the best quality meat you can get your hands on!)
- salt and pepper
- 1/2 red onion, cut into wedges
- 1 carrot, halved and sliced
- 1 daikon radish, halved and sliced
- 1 zucchini, halved and sliced
- 1/2 cup snap peas, cut in half
- 1 cup cilantro, chopped
- 2-3 servings rice noodles or buckwheat soba noodles
- 2 tbsp nut butter (peanut, cashew or almond butter)
- 1 tsp tamari
- 1 tsp coconut aminos
- juice of 1/2 lime
- 1 inch ginger, finely grated
- salt to taste
- splash of water to help thin the sauce to your desired consistency
1. Mix all the sauce ingredients together in a bowl and mix well until smooth. Set aside.
2. Sprinkle the chicken with salt and pepper. In a wok or deep pan add the coconut oil and cook the chicken. Take the chicken out of the pan and set aside.
3. Cook the noodles according to the package description and drain.
4. Stir fry the vegetables, starting with the onions and carrots, slowly add in all the other vegetables. Keep stirring and moving the vegetables around as they cook.
5. Add the chicken and noodles to the wok with the vegetables and toss.
6. Poor over the sauce, stir to coat all the chicken and vegetables. Drizzle in some fresh cilantro.
7. Plate, garnish with some more cilantro and serve.
Let me know how you like it and please share some of your favorite stir-fry combinations with us all!