Description
Since we’ve been focusing on digestion this month, here’s a quick, gut-friendly recipe: Veggie Stir-Fry with Ginger-Turmeric Sauce!
Ingredients
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 1 tbsp avocado oil
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, minced or grated
- 1/2 tsp ground turmeric or 1 tsp freshly grated turmeric root
- 1 cup each chopped broccoli, carrots, asparagus
- 1/2 cup each snap peas and red pepper
- 2 tbsp tamari or soy sauce (low sodium) or coconut aminos
- 1 tsp sesame oil
- Optional topping: Kimchi
Instructions
Cook the chicken: Heat oil in a large pan over medium heat. Add the chicken and cook until browned and fully cooked through, about 6-8 minutes. Remove from the pan and set aside.
Cook the aromatics: In the same pan, add a little more oil if needed. Sauté garlic, ginger, and turmeric for 1-2 minutes until fragrant.
Add the veggies: Toss in the broccoli, carrots, asparagus, snap peas, and red pepper. Stir-fry for 5-7 minutes, until tender but crisp.
Combine: Return the chicken to the pan and pour in the tamari and sesame oil. Stir until everything is evenly coated and heated through.
Serve: Divide into bowls (or meal prep containers) and top with a spoonful of kimchi for a probiotic boost.