Saturday, February 8, 2014

Spicy Chicken Stir Fry

You can make this stir fry with something other than chicken if you are a vegetarian or just like a different meat. You can also vary the ingredients to your preference. The key to this recipe is the coconut oil, soy sauce and the spices. This version is pretty spicy. So if you are unsure of how spicy you want it I would consider starting out with half the spices and doing a taste test while cooking.

This is what you need:

2 chicken breasts, chopped up
1 tbs black pepper
1 tbs tumeric
1 tbs cayenne pepper
half tbs salt
a good pour of soy sauce ( I eyeball it- maybe hall a cup or more)
half cup or more of coconut oil (this is approximate) 
3 large garlic cloves, chopped
half of a large red onion, chopped
1 package of frozen corn
1 large brussel of broccoli chopped
1 small package of sugar snap peas or snow peas
1 large red pepper, chopped
1 large orange pepper, chopped
1 large handful of green beans, chopped
1 large handful of asparagus, chopped
about 5 mushrooms, chopped
2 to 4 cups of basmati rice, steamed

Chop all your veggies and place them in a large bowl.
Start your rice in the steamer. 
Chop the garlic and onions and place them in your wok. Put the half cup of coconut oil and soy sauce in the wok and turn your heat on high. Put your spices in and stir everything up.
Next place the chicken in the wok and cook it thoroughly with the garlic, onion, oil and spices. You may need want to turn your heat down a little bit at this point.

After your chicken is cooked add the veggies to the wok and stir it all up. Keep stiring regularly until the veggies are cooked but still crisp. 

Serve over the steamed basmati rice. Makes enough for 4. 

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