This tasty stir fry feeds 3 and all the ingredients cost around $25.
Time: approx. 30mins to prep and cook
Chicken Stir fry
- 2 chicken breasts
- 3 tsp coconut oil
- 1 carrot
- ½ head of broccoli
- 1 ½ cups of sprouts
- ¼ purple cabbage
- 2 tbsp tamari
- juice of 1 lemon
- 2cm knob of ginger, grated
- 1 clove garlic, minced
Heat the coconut oil in a large fry pan over medium heat. Slice the chicken breast into 1cm thin slices and begin to fry. Allow chicken to cook while you slice the vegetables, tossing in the oil as it cooks through.
Shave the carrot into thin slices, cut the broccoli into small heads and cut the purple cabbage into thin slices. Add the vegetables to the saucepan with the chicken once the chicken is cooked through.
Pour over the tamari and lemon juice. Add the minced garlic and grated ginger and use tongs to turn the mixture over and mix the flavours though. Turn up the heat to high for 2 minutes while tossing and stiring.
- 2 tsp coconut oil
- ½ head of cauliflower
- ½ tsp Himalayan salt
Cut the florets off the cauliflower and add into your vitamix dry blade container or food processor (you can alternatively cut it up finely on a chopping board.) Adding small amounts at a time, mix and blend them so they become a fine texture like rice. You may need to do several batches to get an even consistency. Meanwhile heat 2 tsp coconut oil in a medium fry pan. Add the cauli rice and sprinkle ½ tsp salt over it. Stir continuously until the cauliflower is heated through.
Serve immediately and garnish with some chilli seeds and fresh herbs like coriander!