Protein Powerhouse Chicken Stir-Fry with Liquid Aminos
Updated: Sep 11, 2019
After making that yum veggie supreme pizza yesterday, I still had lots of left over chopped up veggies. And one of my favorite things to do with left over veggies is to toss them all together in a stir-fry! I'm so excited to tell you about this one, because there are so.many.bonus.health.benefits to this recipe!
Okay first of all, this recipe is loaded with micronutrients because of course all the VEG, which I sautéed with some coconut oil on the stove. I had:
Green Bell Pepper
Then, we've got our lean protein source with these CHICKEN breast tenders. I cooked these in a pan with coconut oil on the stove as well.
And THEN, this meal becomes a protein POWERHOUSE with these lentil and brown rice NOODLES. These have the same amount of calories per serving as regular noodles, but with 14g of protein!!! And they only cost about $0.50-1.00 more, depending on which noodles you're comparing them to. Just like regular spaghetti noodles, you boil a pot of water on the stove, add the noodles, and cook for about 6 minutes, then drain.
Lastly, the PIECE DE RESISTANCE is the sauce made with LIQUID AMINOS by Bragg. If you're unfamiliar with liquid aminos, it's basically healthy soy sauce. It's just made up of soybeans and water. So no chemicals, no craziness, but still full of flavor. The soybeans are treated in such a way that essential and non-essential amino acids are released and ready for your body to absorb. Plus, it tastes literally just like soy sauce. Perhaps a little better, in my opinion. For this sauce, I stirred up:
1/4 cup Liquid Aminos
1 TBS Apple Cider Vinegar (rice vinegar is more typical for stir-fry, but I didn't have any, and ACV works as a great substitute)
1/2 tsp Red Pepper Flakes
1 Garlic Clove, grated
I put the veggies, chicken, and sauce all in the same pan, stirred it up and let it simmer for a couple minutes. Then I served it on top of the noodles and I was in heaven.
2 cups VEGGIES (I used mushrooms, broccolini, green bell pepper, and eggplant because that's what I had in the fridge)
6 chicken breast tender pieces
1/2 box lentil and brown rice noodles
Coconut oil spray
1/4 cup liquid aminos
1 Tbs apple cider vinegar
1/2 tsp red pepper flakes
1 garlic clove, grated
1. Boil about 4 quarts water. Once the water is at a rolling boil, add your noodles and cook uncovered for about 6 minutes.
2. Spray a pan with coconut oil and add your veggies. Cook covered on medium heat until veggies are tender.
3. Spray a pan with coconut oil and add your chicken. Cook covered on medium heat until there's no more pink.
4. Stir up all sauce ingredients in a bowl.
5. Combine veggies, chicken, and sauce all in one pan and stir. Let it simmer for a couple minutes.
6. Drain your noodles.
7. Serve veggies, chicken and sauce mixture on top of the noodles.
Per Serving (recipe makes 3 servings):
Protein: 41 g
Fat: 5 g
Carbs: 33 g