This meal was so easy I had to take a minute to share it with you! I’ve made chicken stir fry many times in the past but somehow this was faster and easier and tastier. I had lots of colorful vegetables on hand and a leftover bone-in chicken breast. I also had some millet already cooked so I used that too. You can use whatever favorite vegetables you have. Of course it’s more fun to eat when you use a rainbow of colors. This meal received a 9 out of a possible 10 points from the judge ( Andrew)!
Feeds two people
1 cooked bone-in chicken breast, meat removed from bone and cut into strips
1-2 Tablespoons coconut oil
1 bunch baby bok choy, roughly chopped
1 cup julianned carrots (I bought a bag of them at TJ’s)
1 bunch baby broccoli, cut into 1-inch pieces
1 yellow pepper cut into 1/4-inch strips
1/4 cup low-sodium tamari
1/2 Tablespoon arrowroot or corn starch
1/4 teaspoon each garlic powder, ground ginger, onion powder
1 cup cooked millet or brown rice
Optional: chopped green onions or almonds
Heat the oil in a large cast iron skillet. Par boil the broccoli in a pan or microwave to soften it just a little. Sauté peppers, carrots, and broccoli in oil for about 2 minutes. Add the bok choy and continue cooking over medium high heat, stirring often, until vegetables are still slightly crisp, about 4-5 minutes.
Combine tamari and arrowroot in a measuring cup and stir until smooth. Add chicken pieces to skillet along with garlic, ginger and onion powder. Stir to combine, then pour in the tamari mixture. Turn heat down to medium low and stir entire mixture until slightly thickened and chicken is warmed through.
Heat millet and divide onto plates. Top with stir fry mixture. Sprinkle with chopped green onions or almonds if you desire. That didn’t take long, right?
My kind of healthful meal!