Warming Broccoli Chicken Stir-Fry
This was one of those "create as you go" recipes, but it turned out so nicely! It's packed with protein and healthy fats, and is a lower carb option that still provides lots of flavour and nourishment. It's also very warming, and has lots of anti-inflammatory and anti-microbial ingredients. Perfect for this wintery March we've been having!
Ingredients (makes 3-4 servings):
4 tbsp olive oil
6 oz kelp noodles (I used the Sea Tangle brand - can find at health food stores/markets)
8-12 oz free run ground chicken
Seasoning of choice (for chicken - I used Italian)
4 tsp coconut aminos (or low sodium soy sauce)
2 tbsp garlic paste (or fresh garlic)
2 tsp ground turmeric
1 tsp ground ginger
2-3 tsp Sriracha sauce
Salt and pepper to taste
1/4 yellow onion (aka cooking onion)
1/3 ripe avocado
1/2 cup broccoli florets
1/2 cup cauliflower florets
1/2 cup chopped bell pepper (I used orange and yellow)
1/2 cup grated zucchini
2 tbsp goat cheese feta
In a large frying pain, cook ground chicken on medium high heat with 2 tbsp olive oil and seasoning of choice. Once cooked, set aside in a bowl. In same frying pan, heat another 2 tbsp olive oil on medium heat with garlic paste, onions and coconut aminos.
Once onions have softened (after 3-4 minutes), add kelp noodles, turmeric, ginger, Sriracha sauce, and salt and pepper. Cook for 5-10 minutes, stirring occasionally. Add cooked chicken and veggies, cover with lid and let simmer for another 5-10 minutes, stirring occasionally.
Once kelp noodles have softened and veggies are crisp, remove from frying pan. Serve topped with sliced avocado and goat cheese feta. Enjoy!