GINGER STIR FRY
This meal can easily be made vegan, please see the substitutes below.
INGREDIENTS
2 tbs coconut oil
4 garlic cloves - crushed
6cm chunk of ginger - grated
1/2 tsp chilli flakes
1 cup chicken broth*
3 tbs tamari
1 tbs honey*
1/2 tsp white pepper
2 tsp tapioca flour
500g organic chicken cut into bite sized pieces*
2 spring onions - sliced
1 head broccoli - cut into bit sized pieces
1 carrot - sliced into thin rounds
1 capsicum - thinly sliced
juice from 1 lime
*substitute for vegan - vegetable broth, maple syrup or coconut sugar and more vegetables or organic GMO free tofu in place of chicken.
METHOD
Start by making the stir fry sauce.
Heat 1 tbs coconut oil in a small saucepan over medium heat.
Add ginger and garlic and cook until fragrant - about 1 minute.
Add chilli flakes, broth, tamari, honey and white pepper.
Create a ‘slurry’ by mixing the tapioca flour with 1 tbs water in a small bowl.
Add this to the sauce and cook for one more minute, set aside sauce until needed.
Heat 1 tbs coconut oil in a large wok or saucepan and brown chicken pieces all over.
Add spring onions, broccoli, carrot and capsicum and fry until cooked to your liking.
Pour in the stir fry sauce and mix through.
Allow to cook for another few minutes or until chicken is cooked through.
Squeeze lime juice over and season with salt if needed.
Serve with Cauliflower Rice.