If you haven’t noticed by now, I like to eat the rainbow. And not just for the amazing health benefits. As a former art teacher, cooking with colour is as close to making art as I get these days. I’ve really had an urge to do some drawing lately. Maybe it’s all the drawing J4 has been doing, on the walls, the couch, his chest of drawers, the sliding door, the kitchen shelves, the coffee table, the storage cubes… Not to mention R2’s efforts with the green crayon on the professionally cleaned carpets.
Or maybe it’s seeing my good oil pastels, scattered and squashed over the back porch, big fat pieces of chalk crushed to dust on the concrete, or endless blunt pencils and textas without lids under couch and under foot.
In truth, it’s probably the pure joy I can see my boys having, as they stand either side of their easel and create something.
Some people create, some people destroy. My boys seem to have figured out how to do both…
Anyway, for now I create meals. And this one is simple, fast, fresh and tasty.
COLOURFUL CHICKEN STIRFRY
You Will Need
500g (1 lb) chicken tenderloins or sliced breast. (I use tenderloins so I can throw this meal together quickly.)
1 red onion, sliced
1 inch knob fresh ginger, finely chopped or grated
2 garlic cloves, finely chopped
1/2 red capsicum
1/2 yellow capsicum
1/2 green capsicum, all sliced in small lengths
1/2 head broccoli, chopped
1 cup (or a large handful) snow peas
Coconut oil for frying
2 Tbsp raw local honey
2 Tbsp of coconut aminos (a healthier substitute for soy sauce or tamari which you can find in health food stores, some supermarkets or online here or here).
Optional: 2 cups cooked brown rice to serve.
* I cooked my rice in homemade stock. Delicious and nutritious!
* When cooking rice, it’s always a good idea to cook extra and either freeze in portions or use from the fridge within a couple of days.
* I always keep at least 1 family bag of 90 second brown rice in my cupboard for emergencies. The “Sun Rice” brand is free of additives.
* For a grain free alternative, try cauliflower rice.
* Note: if you’re organised you can marinate your chicken for an hour or even overnight. But if you’re like me and suddenly it’s Chicken Tuesday and you need to get dinner on the table ASAP, this is the method for you…
Heat a wok or large fry pan and melt coconut oil.
Brown tenderloins in small batches, placing aside in a bowl.
When finished, add honey to that bowl of cooked chicken, tossing to coat.
Add all vegetables to the hot wok bedsides snow peas.
Add coconut amines and fry for 3 -4 mins
When veggies have softened slightly, add honey chicken back to the pan with the snow peas and toss to combine.
Serve as is or with rice.
Add sliced chillies and fresh coriander if you have some! (At least to mum and dad’s plates)
Check out my Facebook page