That’s a confusing recipe name isn’t it? I’m totally aware but this recipe is most definitely a cross between a stir-fry and a curry! It’s what you would consider a completely AIP, nightshade free, low FODMAP “curry” but can you really call that a curry in the end? So then I was like well it’s sort of a stir-fry… why don’t we just go with it, okay?
Whatever you want to call it, it’s delicious. I say all my recipes are delicious, don’t I? Well, I think they are. No-one else has given me feedback otherwise. And, please, feel free to do so! I want you all to enjoy the recipes, too. I want you to make them yourselves and try them! I don’t have any taste testers, so it’s just me deciding if something is blog-worthy.
Curried Chicken & Veggie Stir-Fry
Serves 4
Ingredients:
2 tbs. of coconut or olive oil
2 tbs. fresh grated ginger root
1 large head of broccoli, chopped into florets
1 can of water chestnuts
4 yellow zucchini, sliced
4 baby bok choy (or 1 bok choy), chopped
1 lbs. chicken breast, chopped into bite size pieces
1/2 tsp. himalayan salt
1/2 cup coconut aminos
1 1/2 cups broth or water
1 cup full fat coconut milk
1 tsp- 1 tbs. turmeric powder (depending how much you like it)
1/2 tsp. cinnamon
1 tsp. ground ginger
Heat your oil and grated ginger in a large, heavy bottom frying pan over medium high heat for about 1-2 minutes, until ginger becomes fragrant.
Add broccoli and water chestnuts, sautéing for about 10 minutes until broccoli becomes darker in color and softens slightly. Add 1/2 cup of broth or water as veggies start to stick to the pan.
Add the yellow squash and cook for 5 more minutes before adding the chicken, coconut aminos, and salt.
Cook for 7-10 minutes, until chicken is almost cooked through (outside is white). Then, add the bok choy, coconut milk, the remaining broth/water, turmeric, cinnamon, and ginger. Bring to slow boil then reduce to simmer and cover. Simmer for 10 minutes until the chicken is cooked through and veggies have softened/cooked completely.
Serve immediately and enjoy!
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