Recipe for a Chicken and Veggie packed Stir-fry – quick and easy!
2 small chicken breasts, organic and sliced thinly
1 tbsp coconut oil
½ red onion
2 garlic cloves
1 tsp chilli flakes
½ red cabbage
½ bunch of kale, leaves stripped
½ head broccoli
2 tbsp tamari
1 tbsp sesame seeds
On a large chopping board, slice red onion thinly. Chop broccoli into small florets. Shred kale and finely slice red cabbage. Set aside.
Heat coconut oil in a large non-stick frypan on medium heat.
Add red onion and sauté until translucent.
Mince 2 garlic cloves and add to the pan, sauté until golden and fragrant.
Add chicken and sauté until cooked through. Drizzle 1 tbsp tamari sauce and a sprinkle of chilli flakes.
Add all chopped vegetables to the pan and continue to sauté, adding another 1 tbsp of tamari sauce. Sauté on high heat for a further 3-5 minutes, until vegetables are cooked.
Sprinkle with sesame seeds and some extra chilli flakes. Divine into bowls and serve with brown rice, if desired.
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Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.