One of the biggest hurdles I hear in clinic is that healthy eating is expensive and time consuming. It’s my mission to show you otherwise! I’m all about eating simple, wholesome, nourishing foods that are quick, easy and affordable! If you want to eat healthier you can, you just have to commit to it, and you don’t have to commit to cooking 3-4 hours every day after work, trust me! All the recipes on my website are so simple, so healthy, and this simple chicken stir-fry is no exception!
It’s also a great recipe to make in bulk during weekend if you’re into meal prepping to enjoy for lunches throughout the week. You can always jazz it up by mixing up the vegetable you use and adding some brown rice on the side, which is what my husband and I like to do sometimes.
2x 150-200g chicken breasts, cut into bite sized pieces
½ white onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
2 carrots, chopped into half moons
1 courgette, chopped into thin circles
200g green beans, chopped in half
1 tbsp coconut oil
5 tbsp tamari sauce
3-4 tbsp sesame oil
4 tbsp sesame seeds
½ - 1 tsp chilli flakes
Salt and pepper to taste
Melt coconut oil in a large fry pan over medium heat. Add onion and garlic and sauté for 3-4 minutes until translucent.
Add chicken to the fry pan and cook for 5-6 minutes until chicken is cooked through. While the chicken is cooking add tamari and chilli flakes to the pan to coat the chicken.
Once the chicken is cooked add the prepared vegetables to the fry pan and stir-fry for 4-5 minutes until vegetables are bright in colour and still a little crisp (do not overcook them).
Add sesame seeds and sesame oil to the pan and coat the chicken and veggies.
Serve vegetables on two plates and enjoy!
Recipe by Natalie Brady, from Natalie Brady Nutrition ©