I’ve long been a fan of anything that adds flavor and texture without the high caloric price tag. That said, my one caveat has always been the need to “keep it real”– I don’t add ingredients that are artificially sourced to my dishes. If it meets the criteria, and I LOVE it, well… I tend to eat A LOT of it. And when it’s relatively easy to prepare, I tend to recommend it!
[Enter Thai Chicken Stir-Fry]
This dish is great served in a bowl, but also pairs well with lettuce cups or wraps! (Butter lettuce or romaine work nicely) I recommend cooking the chicken plain and separate first, but if you’re short on time it can still be cooked altogether at once;)
2lbs ground chicken BREAST (99%)
•1/2 bag of cauliflower hash •1/2 bag of shredded/julienned carrots •1 bunch of chopped green onions
—sautéed in—
•1Tbsp coconut oil • 1Tbsp+ raw ginger • 1-2 Tbsp peanut oil or natural peanut butter (or other type of nut butter if necessary) • 1Tbsp raw pineapple juice (optional)
Toss sautéed veggies into chicken and serve with liquid aminos or Tamari (wheat-free soy sauce)
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