A quick, zesty & comforting Paleo stir-fry, with fragrant, flavorful chicken, veggies & noodles. Gluten free with AIP option.
Servings4
AuthorBen Isham-Smith
Ingredients
2raw chicken breast filletssliced into thin strips
2tspground turmeric
1carrotthinly lengthwise
1green peppersliced (for AIP, sub 2 stalks celery)
4spring onionschopped
2garlic clovesminced
1thumb size piece gingergrated
¼tspchilli powder(for AIP, sub horseradish powder)
10-12oznoodlesyour choice of kelp or sweet potato starch
sea saltto taste
black pepperto taste (omit for AIP)
1tspolive or avocado oil
Instructions
Heat up a wok or frying pan over a high heat. Add your choice of cooking oil and allow the oil to heat for 1 minute.
Add the strips of chicken to the pan. Cook for 4-5 minutes, turning frequently
At the same time, bring a saucepan of water to the boil and add your noodles to it. Cook in line with your noodles’ instructions.
Stir the turmeric, chili powder and seasoning in to the frying pan while the chicken cooks. Cook for a further few minutes until the chicken is cooked through.
Bring the heat down to medium-low and add the carrots and peppers. Cook for a further 3 minutes.
Stir in the spring onion, garlic and ginger. Cook for a further minute at medium-low.
Drain the noodles and then add to the wok. Toss with the chicken and vegetables. Aim to have all ingredients as well combined as possible.
Serve up in bowls either by itself or with your choice of vegetables.