Anti-Inflammatory Recipes

Teriyaki Chicken Stir-Fry

Ingredients

680g boneless, skinless chicken thighs, cut into small pieces

2 cups Green Beans

2 capsicums, top and seeds removed and sliced into thin strips

2 spring onoins, sliced

1 tbsp olive oil

Salt

2 cups cooked rice

For the teriyaki sauce:

1/2 cup coconut aminos

1/4 cup maple syrup

2 tbsp apple cider vinegar

2 cloves garlic, minced

1tsp arrowroot flour

Instructions

Cut up chicken, green beans, capsicums and spring onions for the stir-fry and set aside. 

  1. Make teriyaki sauce by combining coconut aminos, maple syrup, apple cider vinegar, garlic and flour in a small sauce pan. Stir with a whisk until everything is evenly blended.
  2. Bring the sauce to a quick boil and then turn down to simmer while you cook the stir-fry. Stir the sauce occasionally and it should thicken as it simmers.
  3. Season chicken with salt. Heat a large skillet over medium heat and add olive oil. Once hot, add in chicken to cook until browned and cooked through, about 7-8 minutes. 
  4. Add in green beans, capsicum and onions and stir-fry for 4-5 minutes, until the veggies begin to soften or are cooked to your desired state.
  5. Remove from heat and serve (over rice if desired). Spoon a generous amount of teriyaki sauce over each serving.

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RACHAEL REED

Rachael Reed is a exceptional naturopath with over ten years clinial experience. She works extensively with both hormone and allergy patients. Rachael is an author, researcher and trainer and offers a wealth of practical knowledge and support.

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About Us

RACHAEL REED

Rachael Reed is a exceptional naturopath with over ten years clinial experience. She works extensively with both hormone and allergy patients. Rachael is an author, researcher and trainer and offers a wealth of practical knowledge and support.

Read More

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