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Basic Chicken and Vegetable Stir Fry

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.

Cooking Method:
Courses: ,
Servings: 6
Dietary: Dairy-Free
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
  • 2 lbs chicken breasts (boneless, skinless - or thighs can be used)
  • 2 Tbs extra virgin coconut oil
  • 3 Tbs sesame oil (divided)
  • 2 cloves garlic (2 or 3 cloves, minced)
  • 2 Tbs ginger (fresh; minced)
  • 3 cups pea pods
  • 30 oz baby corn (2 - 15 oz cans, drained)
  • 4 cups fresh broccoli (florets)
  • 2 cups celery (chopped)
  • 1 bunch green onions (chopped)
  • 1/3 cup soy sauce (or tamari sauce)
  • 1/2 tsp TH Glucomannan (Gluccie) (or xanthan gum)
  • 2 cups chicken broth
Instructions
  1. 1

    Cut up 2 lbs boneless and skinless chicken breasts, tenderloins, or boneless thighs into chunks and set aside.

  2. 2

    Heat 2 Tbs coconut oil and 1 Tbs sesame oil in a large skillet over medium/high temperature.

  3. 3

    Add 2-3 cloves minced garlic and 2 Tbs fresh minced ginger to oil.

  4. 4
    Cook garlic and ginger for about 1 minute.
  5. 5
    Add chicken chunks and cook 4-5 minutes, stirring constantly as they brown.
  6. 6
    Remove chicken and keep warm.
  7. 7

    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.

  8. 8
    Stir fry veggies for 2-3 minutes.
  9. 9
    Add 1/3 cup soy/tamari sauce.
  10. 10
    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

Read it online: https://trimhealthymama.com/recipe/basic-chicken-and-vegetable-stir-fry/