green bean, red pepper + chicken stir fry.

This stir fry is colorful, packed full of veggies, and so, so good for you! We are essentially ‘garnishing’ the the stir fry with the chicken; spreading the eight ounce breast over 4 portions.

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You could absolutely serve this alongside rice noodles, rice, or quinoa, but I served it on its own – simple, fresh, and super low carb for all of you on keto diets. I recommend using sweet bell peppers here – any color but green will do! You can make this gluten free very easily – simply swap out of the soy sauce for tamari (I would recommend 3 tablespoons of tamari, as it can be stronger/more fermented than regular soy sauce).

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As with most stir fry recipes, this is very adaptable to boot! Swap in celery for the carrots, Chinese broccoli for the green beans… you get the idea! I garnished with sliced raw almonds instead of peanuts as that’s what I had on hand, but feel free to use peanuts, or even those delightful crunchy Asian noodles. This is great for workday lunches and keeps well for a few days in the refrigerator.

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green bean, bell pepper + chicken stir fry.
adapted from epicurious.

ingredients
8 ounce chicken breast, cut into 1/2–1 inch pieces
4 tablespoons low sodium soy sauce, divided
1.5 tablespoons raw honey, divided
1/4 teaspoon crushed red pepper
2 garlic cloves
2 tablespoons grapeseed oil, divided
12 ounces green beans or haricot vert, cut into 1 inch pieces
1 red bell pepper, thinly sliced
1 cup matchstick carrots (about 2 carrots)
1 tablespoon fresh ginger, minced
3 scallions, thinly sliced
1/4 cup sliced raw almonds

directions
Mix pork, 1 tablespoon soy sauce, 1 tablespoon honey, half of garlic, and crushed red pepper in medium bowl. Mix remaining 3 tablespoons soy sauce and remaining 1/2 tablespoon honey in small bowl; set aside.

Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain green beans and shock in ice water to stop the cooking process.

Heat 1 tablespoon grapeseed oil in wok or large nonstick skillet over high heat. Add marinated chicken; stir-fry 3-4 minutes and remove. Add remaining 1 tablespoon oil to wok; add red bell pepper and stir-fry 1 minute. Add green beans, carrots, ginger, and remaining garlic; stir-fry 1 minute. Return chicken to wok along with reserved soy sauce-honey mixture; stir well until heated through, about 1-2 minutes longer.

Season to taste with salt and pepper if needed (I did not use any additional salt). Transfer to bowl. Sprinkle with sliced green onions and chopped almonds and serve.

Serves 4. *Please use organic ingredients wherever possible* 

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hoisin chicken stir fry with sweet potatoes + cabbage.

During these busy days of December, I rely on recipes that are super quick to whip up so I can save myself from an unhealthy meal on-the-go while running seemingly endless errands for the upcoming holidays. This hoisin-spiced stir fry definitely fits the bill of fast, simple, healthy, and oh-so-delicious!

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I normally dislike when hoisin sauce (essentially a Chinese barbecue sauce) is a major ingredient: I find that on its own, the flavor is overpowering for me. However, mixed with the sesame oil, ginger, garlic, a pinch of red pepper flake and the vegetables: the finished dish was aromatic, complex and balanced.

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The longest part of this dish is the cooking of the sweet potatoes: covering the skillet partially and slicing them relatively thin is essential to keeping the cook time under 12 minutes. Adding a splash of water helps prevent the potatoes from sticking to the pan and avoiding too much browning. Once that’s done, the rest of the cooking comes together in no time flat.

I think you’ll love this creative take on a stir-fry as much as I did! It’s wonderful for using up leftover produce – as a bonus, cabbage, celery and sweet potatoes last forever in the fridge and pantry, so this is easy to whip up any time!

hoisin spiced chicken stir-fry with sweet potatoes.

ingredients
2 tablespoons sesame oil, divided
1 large sweet potato, peeled, cut crosswise into 1/3-inch-thick rounds, then cut into 1/3-inch-wide strips
1 medium sweet onion, thinly sliced
2 stalks celery, chopped into half moons
8 ounces skinless boneless chicken, sliced into 1/4 inch pieces
2 tablespoon fresh ginger, peeled and minced
3 garlic cloves, minced
3-4 cups green cabbage, cored and thinly sliced (about 1/4 medium head)
3 tablespoons hoisin sauce
3/4 cup chopped fresh cilantro
pinch of crushed red pepper, optional

directions
Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add sweet potatoes and onion; stir-fry until yams are just tender, adjusting heat if browning too quickly and adding water by tablespoonfuls if mixture is dry, about 12 minutes. Remove vegetable mixture from the pan, set aside on a plate.

Sprinkle chicken with salt and pepper. Add remaining 1 tablespoon oil to skillet. Add chicken, ginger, and garlic; stir-fry 3-4 minutes. Add cabbage; stirfry until chicken is cooked through and cabbage is wilted but still slightly crunchy, 2 to 3 minutes.

Stir in hoisin sauce. Season to taste with salt and pepper. Mix in 1/2 cup cilantro.

Transfer stir-fry to serving bowl; sprinkle with remaining cilantro.

Serves 4. *Please use organic ingredients wherever possible*