Sometimes it’s nice to make something simple and easy for dinner. And it doesn’t get much easier than a stir fry.
Whilst you can buy packets of ready to use vegetables to throw into a pan – don’t do this! Where I live a packet of pre-prepared veggies is upwards of about $7.50 a kilo. Or you can buy your vegetables individually. I get carrots for about $1 a kilo and cabbage for about $3 a head. Cheaper, probably fresher and only the nice bits. The only difference is that the prepacked veg are drier which is better for stir frying. I just use a cheese cloth to remove the excess liquid from my freshly grated veg – and save lots of money in the process.
- Large spoonful of coconut oil
- Chicken breast (free range, obviously)
- 2 carrots
- Half a head of cabbage
- Dash coconut aminos
- Sea salt
- Melt the coconut oil in a pan over a medium heat
- Cut up the chicken as you like it (strips or diced) and throw into the pan
- Grate the vegetables in a food processor*, or using an old school grater. In a clean tea towel or cheesecloth, wring out the excess liquid. I used cabbage and cauliflower – but throw in whatever you have!
- Once the chicken starts to look golden and is cooked through, add in the grated vegetables.
- Add the dash of coconut aminos for flavouring and season to your taste. You can also add in some herbs and spices if you want to change it up.
- *I usually prepare a lot of veg to take make enough for several meals. If you’ve got the food processor out, you might as well get good use out of it!