Chicken Curry Stir Fry

Colorful and beyond yummy! The trick with this meal is a fairly hot pan, stirring often, and having all chicken and veggies chopped before beginning to cook. I lay out my veggies on a cookie tray in the order I'll be cooking them. Be careful not to overcook veggies or they'll become too soft... they should have a little crunch to them.

Chicken Curry Stir Fry

1 lb chopped Chicken (I usually use breast, but thighs or tenders are great too) - keep chicken chunks fairly small

2-3 Tb oil (grapeseed, sesame seed, coconut, or peanut oil - whatever I'm in the mood for... just not olive oil!)

2-3 Tb liquid aminos (you can use soy sauce for your own meal, but I use a gluten-free soy sauce which is Bragg's Liquid Aminos)

1/2 cup or so Chicken Broth (I usually use organic) - depends on how much sauce you want

Seasonings:

2 tsp Curry Powder

(sometimes I'll add about 1 tsp paprika and/or cumin for a change in flavor)

1 tsp Oregano

1/2 tsp minced Garlic 

1/2 tsp Ginger, powder or fresh ginger juice

1/2 tsp Salt

Veggie Order:

Chop veggies fairly thin and small for faster cooking... truly, you can use whatever veggies you have! Try different ones each time for different flavors and colors... here's the basic veggies plus additional ones you can try in parenthesis:

Carrots

Celery

(Zucchini or squash)

(Asparagus)

Red Pepper

Onion

(Water chestnuts)

Snow peas or snap peas

Leafy veggies:

small amounts of Cabbage or Spinach

Bok Choy (type of cabbage - really adds to the Asian flavor) - keep leafy part here, but place thicker stem near celery

     1. Heat wok or stir fry pan until hot (be careful, oil may pop), add enough oil to cover bottom - about 1 Tb or so

     2. Add chopped Chicken, stirring frequently

     3. Once outside of chicken is cooked, add 1-2 Tb liquid aminos and first round of seasonings - keep the chicken fairly moist

     4. When chicken is barely done (takes only 5-7 minutes or so), place on a separate plate and cover with tin foil to keep warm

     5. Heat pan once again, adding another 1-2 Tb of oil

     6. Begin adding veggies, one type of veggie at a time... Constantly stir, adding the next veggie after about 30 seconds... keep it moist by adding liquid aminos or a little chicken broth as you add in veggies

     7. Once all veggies but the leafy ones are added, add remaining chicken broth and seasonings... continue to stir for another 30-40 seconds

     8. Add cooked chicken and leafy veggies, cover, and turn off heat but keep pan on the stove... let sit for a minute or two while placing cooked rice on the table

     9. Serve over your favorite rice (jasmine, basmati, brown, wild, etc), spooning sauce over rice.