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–+ servings

Ginger Chicken Stir Fry

Budget Hack: To keep the cost down and reduce waste, use frozen broccoli and kale and use a jar of crushed ginger.
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Total Time 30 minutes
Course dinner, lunch
Cuisine Chinese, Thai
Servings 4 people
Calories 307 kcal

Ingredients
  

  • 1/3 cup Tamari
  • 2 garlic cloves (minced)
  • 1 tbsp Ginger
  • 1 tbsp Coconut Oil
  • 500 g Chicken breasts (sliced into cubes)
  • 1/2 Brown Onion (diced)
  • 3 stalks Celery (sliced)
  • 1 red Red Capsicum (diced)
  • 2 cups Broccoli florets
  • 4 cups Kale (chopped)

Instructions
 

  • Mix together Tamari, garlic and ginger in a jar. Put on a lid and shake well. Set aside.
  • Add coconut oil to a large frying pan and place over medium heat. Add chicken and onion. sauté for 8 to 10 minutes or until chicken is mostly cooked through.
  • Add in celery, capsicum and broccoli. sauté for another 5 minutes. Pour in sauce from jar. Stir well to mix.
  • Once everything is well combined, turn off the heat and stir in your kale. Continue to stir just until kale is wilted.
  • Plate stir fry. Garnish with sesame seeds and hot sauce if you like. Enjoy!

Nutrition

Calories: 307kcalCarbohydrates: 15gProtein: 45gFat: 8g
Keyword Broccoli florets, Celery, kale
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