Recipes for Recovery: Chicken Stir-Fry
Excellent source of B vitamins from cauliflower. Cauliflower is a cruciferous vegetable which may enhance detoxification of undesirable compounds. For those seeking long term recovery, cauliflower is also a great source of choline, a B vitamin known for its ability to boost cognitive function and improve learning and memory. Cauliflower also aids digestive health.
Makes 3 serving(s)
1 large carrot, chopped
1 cup cauliflower florets
1 cup sugar snap peas
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
2 teaspoons cornstarch
1 teaspoon organic agave syrup
¼ teaspoon red pepper flakes
1 tablespoon sesame oil
2 cloves garlic, sliced
1 tablespoon minced fresh ginger
8 ounces shiitake or button mushrooms, sliced
1 medium red bell pepper, sliced
3 cups boneless skinless chicken breast, cut into strips
¼ cup sliced scallions
1. Fill a medium pot with salted water and bring to a boil. Add the carrot and cauliflower. After 1 minute, add the sugar snaps. Let the vegetables cook 1 more minute and strain.
2. In a small bowl, whisk together the soy sauce, vinegar, cornstarch, agave, and red-pepper flakes and set aside. 3. In a large skillet or wok, heat the sesame oil over medium-high heat. Add the garlic and ginger. Cook for 1 to 2 minutes. Add the mushrooms and cook for another 2 to 3 minutes. Add the chicken, red bell pepper, and the blanched carrot, cauliflower, and sugar snaps. Pour the soy sauce mixture over the chicken and vegetables. Mix to evenly coat. Once everything is heated through, add the scallions and cook 1 more minute.
Total fat 10g
Saturated fat 2g