Stir fry has no bounds. If you keep highly processed sauces with added sugars to a minimum or omit them completely, stir fry can be one of the healthiest and fastest dinners to throw together. This is a really basic chicken based dish with some Asian inspired flavors, though I didn’t use anything too intimidating for cooks new to asian cuisine like fish or oyster sauce. It could be served with some left-over cauliflower rice, cooked whole grains or long noodles like soba or rice noodles to make a more substantial meal. When I am really busy I make a big batch of millet or quinoa before my week starts, then I will throw together a stir fry like this a few times throughout the week and eat it over some of the reheated grains so that I can still have fresh meals but with less time and effort.
- 4 chicken breasts, sliced into strips
- 4 bell peppers, julienned
- 2 tablespoons organic tamari (or coconut aminos or soya sauce)
- 2 tablespoons green onion, sliced thinly
- 1 tablespoon sesame seeds
- 1 tablespoon cold-pressed sesame oil
- 1 teaspoon fresh ginger, grated
- 1 teaspoon rice vinegar (or any light vinegar like white wine or apple cider)
- 1 garlic clove, minced
- Heat sesame oil in a wok over medium high heat on the stove. Once warmed add in the garlic and ginger and sautée for 3-4 minutes, until lightly browned and very fragrant. Add in the chicken and continue to sautée until it is cooked through and starting to brown, around 7-10 minutes. Fold in the peppers and stir occasionally for 2-3 minutes until they are softened. Remove from heat and stir in the tamari, vinegar, green onion and sesame seeds.
