Asian Stir-fry serves 4
- 1 organic chicken breast or thigh meat
- 1 cup organic cabbage shredded
- 1 cup organic carrots shredded
- 1/2 cup onion chopped
- 3 cloves garlic minced
- 1/2-1 cup organic kale chopped
- 1/2 cup broccoli cut into bite-sized pieces
In a large skillet add oil and heat over medium heat. Add onion and garlic, sauteing until translucent. Add Broccoli cook 10 minutes before adding in kale, carrots, and cabbage. Continue to cook and stir for approximately 20+ minutes or until desired tenderness. You can choose frozen veggies of choice, or you can steam vegetables prior for shortened cook time. Add in cooked, shredded chicken and lastly teriyaki sauce, just enough to coat chicken and vegetables. Add a drizzle of teriyaki on top once assembled on the plate.
Homemade Teriyaki Gluten-free
- 1/3 cup coconut amino’s
- 1 Tbsp raw honey
- 2 Tbsp water
- 4 cloves garlic minced
- 1 knob ginger grated or minced(depending on preference)
- 3 green onions
- 1/4 tsp salt
- 1/4 tsp pepper
In a small glass jar add all the ingredients, whisking to incorporate. Can be stored in the refrigerator for up to 1 week or a little longer. I prefer to double this recipe and have some for leftovers, works great as a marinade.
