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Stir-fry Tender Chicken With Poblano Peppers

July 19, 2017

A lot of my clients generally cook chicken on grill or in the oven. Stir-fry is another great option. Not only it is a healthier way to cook chicken, but also it can have layers of flavors because you can add different sauces, herbs, and vegetables. You may service this dish with rice or add it into tacos. Give it a try and enjoy!

 

Ingredients:

  1. Organic chicken breast: 1/2 - 1 lb, shredded

  2. Ginger: minced, 1 tablespoon

  3. Garlic: 2 cloves, minced

  4. Scallions: 2 tablespoons, chopped

  5. Coconut amino or organic gluten-free Tamari sauce: 2 tablespoons

  6. White wine: 1 tablespoon

  7. Black pepper: a few pinches

  8. Tapioca powder (optional): 1 teaspoon. This is to make the chicken texture tender and also to absorb the excessive liquid.

  9. Cayenne pepper (optional): 1/2 teaspoon

  10. Small amount of herbs (optional): thyme, rosemary, sage, rosemary

  11. White or yellow onions: 1/2 cup, julienned

  12. Poblano pepper or other types of peppers or vegetables: 1/2-1 cup, julienned

  13. Pink salt: to taste

  14. Avocado oil: 3 tablespoons

Directions:

  • Marinate: Mix the first 10 ingredients in a bowl evenly.  Leave the mixture in the refrigerator overnight or for 24 hours.

  • Heat up 2 tablespoons of oil on medium heat. Stir in the marinated chicken. Constantly stir until the color of the chicken turns light. It takes about 2 minutes. Transfer the cooked chicken into a container.

  • Heat up 1 tablespoon of oil on medium heat. Stir in onions and pepper. Stir for a few minutes until the onions become translucent and the peppers turn soft. Now add in the cooked chicken and stir everything evenly. Add salt to taste. 

 

 

 

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