Prep and cook time: 30 minutes Serves 4
2 cups cooked chicken, cubed (grilled, baked, or broiled) or any other animal protein
3 tablespoons coconut
1 cup broccoli florets
1 cup sliced carrot rounds
2 cups shredded cabbage, either purple or nappa cabbage
3 cloves garlic, minced
1 red bell pepper, chunked
½ cup green onions, sliced
1 can water chestnuts, drained
1 teaspoon chili pepper flakes
2 tablespoons raw honey (or some stevia to make it candida friendly)
2 tablespoons toasted sesame oil
3 tablespoons tamari (or sea salt to make it candida friendly) or coconut aminos
1-2 tablespoons shredded ginger (to taste)
1 Lime, zested and juiced
In a wok or large skillet, heat coconut. Sauté broccoli, cabbage, and carrots for 2 minutes over medium-high heat. Add garlic and bell pepper and continue cooking for another 2 minutes. Add green onions, water chestnuts, cooked chicken, and pepper flakes. Stir to combine and continue cooking over medium heat until heated through. Add ginger. While the vegetables and chicken are cooking, whisk honey, sesame oil, and tamari in a small bowl. Pour the stir-fry sauce over the stir-fry and heat through for another two minutes. Zest with orange peel. Serve over brown rice or Asian Sesame Quinoa.
