This is one recipe I make almost every week. It’s simple, easy and delicious but most of all healthy! You can easily adapt it to whatever vegetables are in your fridge and I can guarantee you’ll love it.
Not only does my meat-and-potatoes husband love this but my 14 month old can’t get enough of it, either.
Get creative with this recipe. Add mushrooms, water chestnuts, baby corn, cabbage – whatever you like or have on hand. You can easily switch up the protein – chicken, turkey, beef or tofu all work great with this dish.
Easy Garlic Ginger Stir-Fry
- 1 lb chicken (preferably organic – I use boneless skinless thighs)
- 1 crown of broccoli
- 1/2 organic red bell pepper, chopped
- 1 large carrot peeled and cut into rounds
- 1 cup sugar snap peas
- 2 cups cooked brown rice
- 1-2 cloves of garlic, minced
- 1 inch piece of ginger, minced
- 1/3 cup soy sauce, tamari or namu shou
- 1/4 cup water
- Cook rice according to package directions.
- While the rice is cooking prepare marinade. Cut chicken into strips or chunks, place in a container and cover with marinade. Let sit for at least 30 minutes or overnight.
- Add 1 tablespoon coconut oil to a pan on medium-high heat. Place chicken in pan and discard remaining marinade. Cook for 3-4 minutes on each side.
- Meanwhile, transfer the carrots and broccoli into a steamer basket, cover and let cook for 2 minutes. Place the remaining vegetables in the steamer basket and cook for an additional 1-2 minutes.
- Place the vegetables into the pan with the chicken and cook for another 2 minutes.
- Serve chicken and vegetables over a bed of brown rice. Enjoy!