Throw together a chicken stirfry......

When it comes to food I am generally on the scout for something quick, yummy, seriously nourishing and something I have thought of on the fly.  I have to go by what is in the cupboards / fridge at the time as I don’t always like to plan too much and sometimes recipes are fun but sometimes you just want to throw something together right?  So here is the chicken stirfry run down......(inspired by the fact that I got a double order of my organic veggies this week and have so many to use up)........

All you really need is:

0.5kg of sliced chicken breast - the trick here is to slice the strips thinly

A good heap of veg and some spices.  Don’t get too concerned about quantities and what veg to use (go with what you have / whats inspired / what you feel like) etc... just grab 4-5 different veggies and slice them up (thinly) - the more colours the better, here’s what i had:

• 1 brown onion (could also use leeks instead if you want, you could also use fresh ginger and / or garlic if you wanted to but i didn’t as was trying to keep it simple!!)
• 1 red capsicum 
• celery (couple of sticks)
• carrot (3 small ones)
• 1 daikon (I HAD to use this up so the whole thing was going in even thought it was too much)
• 1/4 red cabbage
• 1 large sweet potato (I used this for mash which was sooooooo good - more about this below)

The spices I used are:

• Some chilli flakes (sprinkle as much as you like on - as you know how hot you like it), 1 teaspoon of turmeric, 1 teaspoon of dried ginger, 1 teaspoon of ground coriander and 1 teaspoon of cumin seeds.

With ingredients, i think that less is more so just use 3-4 different veggies if you can / want.  I used quite a bit so I have leftovers for tomorrow - so relieved not to have to make lunch!

First of all peel (if you want) and cut your sweet potato into chunks, then put it on to steam (or boil it if you can’t steam)

1. In a frying pan / wok (over a medium - high heat) put some coconut or sesame oil (these are good to withstand high temperatures)
2. Add the onion (or leeks) and saute lightly
3. Add in the crunchy / heavier veg (cabbage, daikon, carrot)
4. After a few minutes add in the rest of the veg and the chicken strips.
5. Add the spices
6. Keep stirring and cook until the chicken pieces are cooked through.   I then sprayed a few squirts of some Braggs Aminos (Tamari aka wheat free soy sauce is also a good option) on for taste.  Also added some great quality sea salt (check here for more details on salt) and pepper.  

Once finished I took the stirfry off the heat and quickly mashed the sweet potato with some organic butter.  The stirfry and mash together was delicious, no need for rice and noodles to bulk it out.

Really was delicious.  Enjoy!!!