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Spicy Chicken Stirfry

This Spicy Chicken Stirfry has plenty of flavor, great nutrition, and is low in fat. The oils added to the dish are healthy mono-saturates and the meat is lean chicken breast. You can find individually frozen skinned and deboned chicken breasts by the bag in supermarkets. These help to make this recipe quick and easy.

Spicy Chicken Stirfry
For every two chicken breasts you will need:
Marinade

1 lime, juice and zest

1 tbls soy sauce

½ tsp sugar

½ tsp sesame oil

½ tsp ground ginger, garlic, cumin, coriander, and mustard

¼ tsp cinnamon

½ tsp hot pepper flakes or fresh minced chilis

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Slice the chicken into thin strips (easiest while partially frozen) and place in a shallow glass baking pan or casserole.  Mix the above marinade ingredients and pour over the chicken.  Toss the strips with the liquid, cover, and refrigerate over night or for at least several hours.

Cook 1 cup of brown basmati rice in chicken broth.

1-2 cups diced vegetables

2 tbls sliced almonds

2 tbls sprouts (red quinoa)

¼ small sweet onion, thinly sliced

1 clove garlic, minced

2/3 cup diced pineapple

Slice 1-2 cups of vegetables such as zucchini, asparagus, bell peppers, julienned carrots, and bok choi.  Add two tablespoons each of sliced almonds and sprouts, like red quinoa.  Cube a half-inch slice of pineapple.

Stir fry in peanut oil on medium high heat, beginning with the chicken and ending with the sprouts.  Then, stir in the marinade and the cooked brown rice.  Allow to heat through, then serve.

This Chicken Stirfry is low in fat and high in vital nutrients!  Pineapple helps the iron in the chicken to be assimilated.

Serve with beer or acidic white wine such as Reisling or Traminer-Reisling.

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