This stir fry has an Asian flair and is quick and easy to make, requiring no special exotic ingredients. Give it a try and you won’t do takeout again any time soon!
· 8 ounces of boneless chicken breast, cut into bite size chunks
· 2 cups of broccoli florets
· 2 cloves of minced garlic
· 2 tablespoons of minced ginger
· 2 ounces of olive oil
· 8 ounces of your favorite mushrooms
· 1 red pepper, sliced
· ½ cup of water chestnuts
· ½ cup of sliced carrots
· 2 tablespoons of low sodium soy sauce
· ½ cup of sweet onion
It’s easy to throw this dish together. I like the veggies crunchy, but you can also steam the broccoli and carrots it for 4 minutes to soften them up a bit, then drain good and set it aside.
In a wok or large frying pan, heat the olive oil and then add the chicken and stir fry until it’s almost done and the juices are clear. Add the garlic, ginger and onion and stir in.
Next, add all the vegetables and cook until the start to get tender but still have a bit of crunch to them. If the mixture seems a bit dry you can add chicken or vegetable stock a little at a time while cooking.
Optional: You can top this with slivered almonds after you plate it for an extra crunch and anti-inflammatory punch!
Ted is a writer and avid researcher on the subject of nutrition and general wellness. He has recently published books on Sugar Detox as well as the inflammation epidemic, and continues to improve his knowledge by constantly remaining up to date with the latest news and trends in the nutrition world. When not busy writing, you can find him playing banjo and guitar, or outside fishing.