The nice thing about this recipe is that it is easily adaptable. I thought that I would share my adaptation with you.
Chicken Stir Fry with Kelp Noodles
1 1/2 - 2 lbs of boneless, skinless Chicken Breast
2 large Carrots (I diced them, but julienned or matchsticks would probably have been better)
1 medium Onion, minced (or grated)
4 cloves Garlic
1/3 - 1/2 lb of Green beans, cut into 1" pieces (broccoli would work too)
1/4 - 1/3 cup Chicken Broth
Beet Greens, from 3 beets (spinach, bok choy, or another mild green would work too)
1 bag Kelp Noodles, I used these
2 1/2 tbsp Coconut Aminos (I used Bragg's as I'm trying to use up what I have)
1 1/2 tbsp Coconut Vinegar
1 tbsp Toasted Sesame Oil
Coconut Oil for pan, probably about 2-3 tbsp
- Place chicken in freezer for 20-30 minutes. (This will make it easier to slice thinly.)
- Rinse the kelp noodles and let drain until you are ready for them.
- Start julienning carrots, slicing onions and prepping other veggies.
- Slice chicken thinly, I aimed for about 1/4" in thickness.
- Heat pan over medium to medium high heat and add coconut oil.
- Add chicken, and cook until brown. The flip and brown the other side. Remove from pan. (I had to do this in 2 batches.)
- Add onions and carrots to pan until tender crisp. Add more coconut oil if you need.
- Next add the garlic and green beans. Cook 2 minutes more.
- Pour in the chicken broth and scrape all the yummy brown bits off the bottom of the pan.
- Add the greens and saute until just wilted.
- Then toss kelp noodles with veggies for 1-2 minutes, until they begin to soften.
- Add chicken back to the pan until warm.
- Then add coconut aminos, and coconut vinegar.
- Remove pan from heat and finish with toasted sesame oil.