Monday, February 10, 2014

Garlic Ginger Roasted Vegetable Stir Fry

roasted veggies:
about 1 lb broccoli, washed, cut into bite sized pieces
about 1 lb brussel sprouts, washed, remove stem and halved
2 cloves garlic, crushed
1 T ginger, freshly grated
1/2 t salt
1 T coconut oil

Cabbage mixture:
1 T ginger, freshly grated
1 clove garlic, crushed
1 onion, chopped
1 t sesame oil
2 t Coconut Aminos or soy sauce
1 t fish sauce
1/2 t red pepper flakes
1/2 head of Napa cabbage, chopped
2 medium carrots, sliced
1/2 cup water

Chicken Marinade:
about 4 chicken thighs
1 T sesame oil
2 T rice vinegar
1 T Coconut Aminos
1 T sesame seeds
1 T ginger, freshly grated

Roasted Veggies:
Preheat oven to 400 degrees. Mix melted coconut oil, prepared veggies, garlic, ginger and salt. Roast for 30-40 minutes. 

Cabbage Mixture:
In pot or dutch oven heat oil then add ginger, garlic, onion, red pepper flakes and cook for a few minutes. Add coconut aminos, fish sauce, cabbage, carrots and water. Cook on medium about 15-20 minutes till cabbage and carrots are soft. Add additional seasoning if needed.

Mix marinade together and add chicken together in a bowl with a lid. Refrigerate at least one hour, up to 8 hours. Cook chicken in a skillet or cast iron skillet over medium-high heat till chicken is done.

Mix all three parts together and serve over rice, rice noodles or greens. Add your favorite hot sauce and more coconut aminos if desired. Stir in spinach or kale for additional greens. 

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