I was first introduced to this recipe a few years ago when my sister-in-law whipped up a huge batch to feed my husband’s (equally huge) family, and I have never looked back! Best stir fry recipe of all time thanks Lizzie!
What I love most about this recipe is the combination of fresh, yummy flavours (although this also means mandatory seconds for me EVERY TIME)! It’s hearty, warming and simple, making it a great addition to your meal rotation, especially now that the cooler weather is upon us once again. I like to put some brown rice on to cook in the rice cooker just prior to starting the stir fry – 1 cup brown rice to two cups of water, plus a splash each of tamari and apple cider vinegar.
500g free range chicken (breast or thigh) or a block of firm tofu, sliced into bite sized pieces
1 small red chilli, finely sliced
2 tsp fresh grated ginger
2 cloves garlic, crushed
2 tbsp tamari
1/2 tbsp corn flour
A few drops sesame oil
1 onion, chopped in half circles
2 carrots, chopped into small cubes
1/2 tbsp corn flour
1/2 tsp chicken stock powder dissolved in 2/3 cup water
1/3 cup oyster sauce
1 head broccoli cut into small florets
1 zucchini, chopped into half circles
Handful green beans with ends removed then halved
1/2 cup activated crunchy almonds
Marinate chicken or tofu in the chilli, ginger, garlic, tamari, corn flour and sesame oil for at least 10 minutes. Meanwhile, saute the onion in a tbsp of coconut oil over a low-medium heat. When onion has become translucent, add the chicken or tofu in two batches, to avoid stewing, and cook for a few minutes until sealed (if using chicken, it needn’t be cooked right through at this point). Transfer to a bowl before adding carrots to the pan, with a little more oil if needed, and gently cook until slightly softened. Return onion and chicken or tofu to the pan along with corn flour, chicken stock and oyster sauce and stir. Then add the broccoli, zucchini and green beans, stir once again, cover with lid and steam for a few minutes or until greens are tender. Stir through the almonds and serve immediately.