SERVES – FOUR

PREP TIME – 10MINS

COOK TIME – 15MINS

NOTES – FOR A MORE SUBSTANTIAL MEAL, SERVE WITH CAULIFLOWER RICE/ BROWN RICE/ SOBA NOODLES.

INGREDIENTS

  • 4 tsps coconut oil
  • 600g skinless chicken thighs, diced
  • 1/2 cup reduced-salt chicken broth/ stock
  • 3 tbsps fresh lemon juice
  • handful green beans, trimmed
  • 1 bunch asparagus, thinly sliced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsps water
  • 2 tbsps tamari (reduced-salt soy sauce)/ coconut aminos
  • 2 tsps arrowroot (tapioca flour)
  • salt & pepper

METHOD

  1. In a small bowl, combine the chicken broth and tamari. In a separate bowl, combine the arrowroot and water and mix well.
  2. Heat a large non-stick wok or frying pan over medium-high heat, when hot, add 1 tsp of coconut oil, then add the asparagus & beans and cook approx. 2mins.
  3. Add the garlic and ginger and cook for a further 1min until golden. Set aside.
  4. Increase the heat to high, then add 1 tsp of coconut oil, half of the chicken and cook until browned and cooked through, approx. 4mins each side. Remove, set aside and repeat with the remaining oil and chicken. Set aside.
  5. Add the tamari mixture to the wok, bring to the boil and cook approx. 1min.
  6. Add the fresh lemon juice and arrowroot mixture and stir well. When it simmers, return the chicken and greens to the wok and shake to coat all ingredients well.
  7. Serve stir fry as is or with a side of cauliflower/ brown rice. Season & enjoy!

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