chicken and broccoli stir fry {20 minute meals}

pretty much every time i use broccoli in my recipes i think about the way i used to get my kids to eat it when they were little. we would pretend the broccoli florets were trees, and dip them into snow (aka ranch sauce), and they would eat them all up. my son preferred his “trees” raw with lots of “snow” and my daughter ate them  slightly steamed with out any snow at all-but they were eating a vegetable, and that made me very happy, so i bought lots and lots of broccoli and learned to use it every which way you can imagine (no snow covered trees for the grown ups, thank you)! one of our favorite brocco-dishes was this stir fry with chicken (or tofu or beef). i add the broccoli to the wok almost at the very end because we prefer our trees green (almost raw). as always, my stir fry is rather spicy, so please adjust the heat to your preference. this delicious dish comes together easily in a matter of 20-30 minutes. go ahead, eat some brocco-trees….they’re good for you.
 
for the marinade (4 small chicken breasts~about 4-6 servings):
  • 1-2 tsp freshly grated ginger root (use a microplane grater)
  • 1-2 tsp toasted sesame oil
  • 1-2 cloves of garlic, finely minced
  • 1 finely minced chili pepper (or 1 tsp cayenne pepper)-SPICY
  • 1/4 cup soy sauce or braggs liquid aminos (gluten free)
  • 2 tsp corn starch
  • 1 tsp fresh lemon or lime zest (use the microplane grater again)
  • 1/2 tsp freshly ground pepper

other ingredients:

  • 2 tbs vegetable oil (or virgin unrefined coconut oil)
  • 4 organic chicken breasts, sliced in half horizontally, then sliced into thin strips
  • about 1.5-2 cups organic broccoli florets (and peeled stems)
  • 10-15 mushrooms, thickly sliced (optional) or quartered
  • 6-8 scallions, sliced in about 2 inch pieces
  • 1/4 cup chicken broth
  • sesame seeds and mung bean sprouts for garnish

~marinate the chicken strips in the marinade above for at least 10 minutes and up to 1 hour before cooking the stir fry

1. heat half or slightly more of the oil in a wok, then add the chicken to the hot wok and stir fry on high heat (stirring) until the chicken is thoroughly cooked (about 7-10 minutes) -add a few drops of chicken broth or water if necessary (sticking). remove the chicken from the wok and set aside.

2. add the mushrooms (and more oil) to the wok and stir fry on high for 3-4 minutes, then add the broccoli florets and scallions and stir fry for just a few minutes (3-4)  before adding a small amount of soy sauce (2 tsps or so) and the cooked chicken back to the wok and combining it with the vegetables.
3. as soon as the chicken is hot again (just a minute or two while stirring on high heat), add the broth, combine and allow the sauce to bubble and thicken (a minute or two) before serving with a sprinkle of sesame seeds and sprouts on top over steamed brown rice, soba noodles, or quinoa. you will likely repeat this process many more times….it’s that good:-)
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how to whip up a simply green {curry} sauce that saves the day {or meal}

how to make an easy green curry sauce

it’s so hard to believe the holidays are over, and as much as i enjoy the {oh so wonderful} break from routine, it often takes quite a toll on our diets and waistlines (but oh how good it was while it lasted). it took me a few reluctant days in the new year (happyhappy new year!) to realize (or accept) it was time to make changes to the way were eating. time to get back to eating more real, unprocessed, lighter, let’s just call it “g r e e n” foods. yes, that meant back to green smoothies, other smoothies, kale in (almost) everything, lettuce wraps, quinoaquinoaquinoa, salads, salads, and more salads, hello, arugula! hard boiled eggs, and endless amounts of tuna salad! but a family has to eat a nice warm meal once in a while (especially the ones who behaved over the holidays). that’s why this light and green (seriously delicious) curry sauce/paste came about to accompany the simple chicken tenders and vegetables planned for dinner. some of us enjoyed the resulting warm, satisfying, comfort-giving curry with a side of jasmine rice while others (me) had a few spoonfuls of fluffy steamed quinoa instead (not bad at all after a day of just greens). this versatile sauce can be used with any meat, fish, or vegetables to create a “curry” that will always satisfy beyond imagination. add a few kefir lime leaves to the pot while simmering to take it to another level. the smell that surrounds you while it cooks? as delicious as every bite. noosh-e-jan!

{easy, light, delicious green curry sauce for about 4-6 servings}:

blend together until smooth:

easy green curry recipe

  • 1 large bunch (1-1.5 cups) organic cilantro, roughly chopped
  • 1 jalapeño pepper or other hot pepper of choice (use according to taste for spiciness)
  • 1 lime, freshly squeezed
  • a chunk of fresh ginger, peeled (about 2-3 tbs)
  • 3-4
    cloves of garlic, peeled
  • 1 small shallot, peeled
  • 3-4 stalks of lemongrass (remove the outer rough parts)
  • 1/2-1 cup coconut milk
  • 2-3 tsp raw honey or brown cane sugar
  • 2-3 tbs fish sauce or soy sauce (or a pinch of sea salt)

sauté the meat/vegetables of choice on high for about 7-10 minutes in 1 tbs virgin unfiltered coconut oil, then add the green sauce and 5-8 kefir lime leaves. bring to a soft boil, reduce heat and simmer for about 30-40 minutes. for best results sauté (fry) the sauce separately in 1-2 tsp coconut oil for about 5 minutes on high heat while stirring before adding to meats/vegetables. sprinkle with fresh cilantro prior to serving with jasmine rice or steamed quinoa.

easy green chicken curry

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