Many of my clients generally cook chicken on the grill or in the oven. Stir-fry is another great option. Not only is it 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 serve this dish with rice or add it to tacos. Give it a try, and enjoy!
Chicken Breast Stir-fry Recipe: Shredded Chicken With Poblano Peppers
Ingredients:
Organic chicken breast: 1/2 - 1 lb, shredded
Ginger: minced, 1 tablespoon
Garlic: 2 cloves, minced
Scallions: 2 tablespoons, chopped
Coconut amino or organic gluten-free Tamari sauce: 2 tablespoons
White wine: 1 tablespoon
Black pepper: a few pinches
Tapioca powder (optional): 1 teaspoon. This is to make the chicken texture tender and also to absorb the excessive liquid.
Cayenne pepper (optional): 1/2 teaspoon
A small amount of herbs (optional): thyme, rosemary, sage, rosemary
White or yellow onions: 1/2 cup, julienned
Poblano pepper or other types of peppers or vegetables: 1/2-1 cup, julienned
Pink salt: to taste
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 to a light color. It takes about 2 minutes. Transfer the cooked chicken to a container.
Heat up 1 tablespoon of oil on medium heat. Stir in onions and pepper. Stir briefly until the onions become translucent and the peppers turn soft. Now add in the cooked chicken and stir everything evenly. Add salt to taste.
Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA
Functional Nutritionist in Eugene, Oregon
Board-Certified Nutrition Specialist
Board-Certified Nutritional Genomics Specialist
Board-Certified Ketogenic Nutrition Specialist
Certified Oncology Nutrition Specialist
Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care
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