Rainbow Veggie Stir Fry
Ingredients
- 1 pound chicken breast pastured, cut into small cubes
- 1 cup bell peppers (yellow, green, red) organic, cut in strips
- 1 cup broccoli chopped
- 1 cup mushrooms chopped
- 1/2 cup shredded carrots
- 1 leek sliced thin
- 1/2-3/4 cup raw cashews
- 4 tbsp toasted sesame oil
- 2 tsp minced garlic
- 1 tsp red pepper flakes
- 4-6 tbsp tamari organic
- 3 tbsp mirin
- non-GMO corn starch
Instructions
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Heat toasted sesame oil in a large pan over medium-high heat.
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Add minced garlic and stir.
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Add red pepper flakes and stir.
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Add the leeks and cook until starts to brown.
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Add the chicken and stir until well cooked.
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Add the mushrooms and stir.
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Add the peppers, broccoli, and carrots, and stir to desired consistency.
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Add 4-6 tbsp tamari and 3 tbsp mirin (to taste) and stir to mix well with the other ingredients.
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Drizzle the non-GMO starch to thicken the sauce to desired consistency.
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Add cashews and stir one more time. Enjoy!
Recipe Notes
I like to use dried mushrooms that I rehydrate 30 minutes before making the stir fry. Feel free to use any nut in place of cashews.
For a base, consider sushi white rice (can use a can of Native Forest simple coconut milk as the liquid, boiling) OR Miracle rice or noodles (konjac root, which is a great prebiotic source) OR quinoa OR cauliflower rice.
Here is a tutorial:
