This recipe will extend a lot further for a big family if your children eat it over brown rice. You can enjoy it alone, or with Cauli Rice, or an S Helper serving of rice or quinoa. This is on pages 342-343 of the original Trim Healthy Mama book.
Description
This recipe will extend a lot further for a big family if your children eat it over brown rice. You can enjoy it alone, or with Cauli Rice, or an S Helper serving of rice or quinoa. This is on pages 342-343 of the original Trim Healthy Mama book.
Ingredients
Instructions
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Cut up 2 lbs boneless and skinless chicken breasts, tenderloins, or boneless thighs into chunks and set aside.
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Heat 2 Tbs coconut oil and 1 Tbs sesame oil in a large skillet over medium/high temperature.
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Add 2-3 cloves minced garlic and 2 Tbs fresh minced ginger to oil.
- Cook garlic and ginger for about 1 minute.
- Add chicken chunks and cook 4-5 minutes, stirring constantly as they brown.
- Remove chicken and keep warm.
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Add 2 more Tbs sesame oil to skillet and add following vegetable: 3 cups of pea pods, 2 drained 15 oz cans of baby corn, 4 cups of broccoli florets, 2 cups of loosely cut celery, and one bunch of cut green onions.
- Stir fry veggies for 2-3 minutes.
- Add 1/3 cup soy/tamari sauce.
- In a separate bowl, whisk in 1/2 tsp glucomannan or xanthan into 2 cups of chicken broth by sprinkling it from a salt shaker to prevent clumping. Add to skillet with other ingredients and cook a few minutes more until vegetable are still crisp tender and sauce is thickened. Return chicken to skillet to warm up shortly before serving.
Note
S Helper Ideas- Choose one to add to your serving.
- 1/3 to 1/2 cup quinoa
- 1/4 cup brown rice
User Reviews
I had to add salt and pepper to season….it was delicious! Definitely a keeper.
Great idea on seasoning with mineral salt and pepper!!! Glad this was a delicious meal for you!!