I love me some good stir fry! It’s a great way to get a variety of seasonal veggies into your diet and load up on medicinal herbs and spices.
- 6 chicken thighs (free-range, organic, bone in and skin on preferred)
- 1 large head of broccoli (preferably organic: that goes for all the veggies), cut into florets
- 3 large carrots, sliced about 1/2 inch thigh
- 1-2 cups shiitake mushrooms (I love mushrooms, so I use 2 cups), cut into about 1 inch pieces
- 1 bunch kale of choice (curly, dino, etc), chopped and spines removed (unless you like them: they are a bit tough for me)
- 1 small yellow onion, finely chopped
- 2 tablespoons of fresh or minced ginger
- 2-3 garlic cloves, finely chopped
- 2 tablespoons fermented fish sauce (I use Red Boat because it’s totally pure, no sweetener or preservatives added)
- 2-3 tablespoons coconut aminos (start with less and taste test at the end)
- 1 tsp. chinese five spice
- 1 tsp. turmeric
- Sea salt and pepper to taste
- Toasted sesame oil for cooking (3-4 tablespoons)
- Wash and chop all veggies. Let garlic aerate for 10 minutes before cooking.
- In a large skillet or wok, heat sesame oil on medium heat and add chicken thighs, garlic, onion and ginger.
- Cook chicken for about 15 minutes uncovered, stirring occasionally.
- Add broccoli, carrots, fish sauce, coconut aminos, and spices. Stir and then cover with a lid. Cook for about 10-15 mins until carrots and broccoli are fork tender but not overcooked.
- Stir in mushrooms and kale. You should be able to separate the chicken from the bone with a fork and tongs and break it into smaller pieces (remove the bones and freeze them to use for soup later). Re-cover with lid and cook for 5 more minutes.
Taste test and see if you want to add more spices or coconut aminos. Enjoy!