A tasty and flavorful dish with an Asian twist. The recipe is also suitable for vegetarians by replacing the chicken and beef with tofu.
Ingredients:
400 grams of boneless chicken breast, cut into cubes (or 150 grams of firm tofu cut into cubes)
1 chopped purple onion (optional)
1 chopped red pepper
1 peeled and diced carrot
1 cup of fine green beans
1 celery stick cut into cubes
150 grams of broccoli, divided into small pieces
1 tablespoon of coconut oil
2 crushed garlic cloves
A piece of grated or chopped ginger
1 tablespoon Tamari soy sauce
Dried or fresh spices: thyme, oregano, basil, rosemary, sage (approximately a teaspoon of each)
Salt and pepper to taste
You can add vegetables that you like and prefer!
For the cream:
1 jar of coconut cream (with no preservatives)
1 tablespoon of squeezed lime or lemon juice
Instructions:
Heat the coconut oil in a large pan. Add the chicken/beef or tofu and fry on medium heat for about 5 minutes.
Add the onion, pepper, celery, carrot, beans and broccoli. Season and fry for another 3 minutes.
Add the crushed garlic, ginger and sauce. Stir and cook for another 2 minutes.
Add the coconut cream and lemon juice and stir-fry everything together for another 10 minutes.
Serve on a bed of rice/noodles/quinoa or anything else you like