Tuesday, February 4, 2014

Chicken in Spicy Garlic Sauce Anti-Inflammatory

This recipe was so simple and it made me bring out my wok which I haven't used in quite some time. Overall, its a nice meal jam packed with vegetables.
The thing I love about making stir-fry is that you can add so so so many different vegetables or meats, throw a little sauce on it and boom...you've got a fabulous dish made with fresh ingredients, all in one dish!
*Please note that the picture is for the original recipe which had shrimp in it. I have corrected the ingredients below to show the anti-inflammatory diet friendly version :) *

1 teaspoon quinoa or almond flour
1 teaspoon water
1 tablespoon olive oil
1 lb, diced chicken breasts
2 teaspoons finely chopped garlic cloves
1/4-1/2 tsp crushed red pepper flakes
1 tablespoon olive oil
6 black (shiitake) mushrooms, sliced
1 medium carrot, cut diagonally into thin slices
1/2 medium head cabbage, cut into 2x3/4-inch pieces
1/4 cup  chicken broth (from 32-ounce carton)
4 medium green onions, cut diagonally into 1-inch pieces

1. Mix almond or quinoa flour with water to create thickening agent
2. Heat wok or 12-inch skillet over high heat. Add 1 tablespoon oil; rotate wok to coat side. Add chicken and crushed red pepper flakes, (season your chicken with salt and pepper before adding to wok) and let cook until almost cooked through (time really just depends on how small you cut your chicken). When almost cooked add the garlic and stir constantly to make sure it doesn't burn. Remove chicken and garlic when done.
5.Add 1 tablespoon oil; rotate wok to coat side. Add mushrooms, carrots, and cabbage; stir-fry 1 minute. Add broth; heat to boiling. Cover and cook 1 minute. (Times may vary)
6.Stir in flour mixture; cook and stir about 30 seconds or until thickened. Add chicken and green onions. Cook and stir about 30 seconds or until chicken is hot.

**Randi's Side Notes**
~ The first time I made this I thought it was a little bland so I would start with a little of the crushed red pepper flakes and add more if you think it needs more heat.
~ I think bean sprouts would be a great addition to this as well. I would put them in at the end with the green onions. Any kind of peppers would also be great!
~ If you want a different kind of heat you could add some cayenne pepper, paprika, and or chili powder. Whatever floats your boat really :)
~ Serve this up with a nice side dish of quinoa.

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