A stir-fry is one of the easiest ways to get a range of veggies into your diet.  They are also a great way to use up all your leftover veggies from the past week.

You can switch around your meats, but chicken is our favourite.  Lamb or beef would also be nice.

Related Recipes:  Vegetable Stock Paste, Tomato Sauce

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Tracey and Jo
xx

August 20, 2019
  • 15m
  • 15m
  • 30m
  • 1

Ingredients

Chicken Marinade

  • 1 garlic clove
  • 1 tsp. vegetable stock paste (optional - recipe linked above)
  • 20 g tomato sauce (recipe linked above)
  • 50 g tamari sauce
  • 30 g honey
  • 2 tbsp. water

Everything Else

  • 3 c stir-fry veggies of choice
  • Coconut oil for frying
  • 2 -3 chicken breasts, cut into slices (could also use 6-8 chicken thighs)

Instructions

Thermal Cooking Method

  1. Blitz garlic 3 secs/speed 5. Scrape down sides and add all other marinade ingredients including chicken.
  2. Mix for 3 secs/speed 4/reverse. Set aside in a bowl while you get the veggies ready (if you have time marinate the chicken overnight).
  3. If you haven't already done so, slice up your veggies and set aside.
  4. Add a small amount of coconut oil to the wok and heat it up nice and hot.
  5. Start by cooking the chicken. It's best to do this in batches so your pan stays nice and hot. Try not to get too much marinade into the pan at this stage, but don't discard, you need it for later. Once the chicken is cooked, remove it and set aside.
  6. Add veggies and cook 5-8 mins, we like them nice and crunchy still.
  7. Add chicken back into the wok, along with any remaining marinade to re-heat.
  8. We love this served with some noodles or steamed rice.

Traditional Cooking Method

  1. Finely dice or mince the garlic and add to a bowl.
  2. Add chicken and all other marinade ingredients to the same bowl and mix together. Set this aside while you get your veggies ready (if you have time marinate the chicken overnight).
  3. If you haven't already done so, slice up your veggies and set aside.
  4. Add a small amount of coconut oil to the wok and heat it up nice and hot.
  5. Start by cooking the chicken. It's best to do this in batches so your pan stays nice and hot. Try not to get too much marinade into the pan at this stage, but don't discard, you need it for later. Once the chicken is cooked, remove it and set aside.
  6. Add veggies and cook 5-8 mins, we like them nice and crunchy still.
  7. Add chicken back into the wok, along with any remaining marinade to re-heat.
  8. We love this served with some noodles or steamed rice.

Nutrition

  • 4