This stir-fry is absolutely delicious, quick and easy! It’s perfect for those busy nights when you’ve come home after a long day at work or school. It’s nutrient packed! Ingredients like ginger and turmeric are great anti-inflammatory agents. The maple sugar gives the dish a nice sweetness without the added refined sugars. In the ingredients list, you will notice that the spices do not have a numerical value next to them. This is because I believe that everyone has an individual preference so add as much or as little as you want (be sure to taste test along the way!). Also, remember that the fresher the spices the better so avoid using the ‘powdered’ versions if possible but in a pinch, they will work.
1 Chicken Breast
1/2 Cup Brown Rice (1 Cup Water to Cook)
Spinach (1 or 2 Handfuls)
Any other vegetables on hand (broccoli, kale, peppers etc.)
Pink Himalayan Salt
Maple Syrup (Tiny Splash)
Tamari (Gluten free soy sauce)
Cut chicken breast into small cube like pieces. In a frying pan or wok with coconut oil, cook the chicken breast until it’s semi cooked. Then add the vegetables. Let simmer. Simultaneously cook the rice in another pot. As the chicken and vegetables continue to cook add a little bit of spice. Once rice is cooked add it to the frying pan. Add one egg to the mixture and beat it in. Then add the rest of your spices, a tiny splash of maple syrup and a splash of tamari. Let simmer, stir and serve hot. Garnish with edible flowers for a pretty plate. YUM!
*For a vegetarian option replace the chicken with chickpeas.
*For a vegan option skip the egg.
*This recipe could also be made with regular soy sauce – we avoid gluten in our recipes due to an allergy.
What’s your favourite stir-fry recipe? Will you try this recipe? Let us know in the comments below.