Sunday, June 17, 2012

Kelp Chicken Stir-fry

My new favorite oil to cook and bake with is macadamia nut oil. It's rich in omegas, antioxidants and of course, healthy fats. AND this is another great oil that's fabulous for other uses such as putting a little in your hair, using it as a moisturizer etc. Mmm... natural oils...


Anyway, I'm quite certain that each time I make a stir-fry, it is totally unplanned. This one was no different. I had some chicken breasts marinating and the oven preheating to bake them. Standing in front of my fridge, I glanced over and saw some asparagus. Hm yum. Veggies? Oh, I have broccoli in the freezer. Hm... oh, yes, I have carrots too. Oh and shallots...Ah look at those kelp noodles I have to try.

And that's about how it went down.

Kelp Chicken Stir-fry

2 chicken breasts
~6 stalks of asparagus (cut into 4ths)
1/4 cup shredded carrot
1 1/2 cups broccoli
1 small shallot, diced
1 garlic clove, minced
Dash of sea salt
Dash of ground pepper
1 package sea kelp noodles (found in the refrigerated section at a health food store)
4 tbls chutney (I used cranberry orange)




Method:

First, soak the kelp noodles in warm water until you are ready to add into the stir-fry.

For the chicken:

Marinate two chicken breasts in a marinade of your choice for at least 4 hours. I used olive oil, lemon juice, paprika, sea salt, pepper, cumin and thyme. Had I known I was going to to a stir fry, I probably would have used some orange, maybe some cayenne.

Bake at 350 for 15-30 minutes depending on the thickness of the breasts. Be sure to flip over half way through. Mine were pretty thick so they took about 30 minutes.

Shred the chicken.

For the stir-fry (begin to prepare the veggies while the chicken is baking):

Here's where the macadamia oil comes in. Yum. Pour about two tablespoons into a large pan or wok. Heat to low-medium. Add in the shallots and  garlic and saute for a few minutes. Add in the asparagus and cover. My broccoli was frozen so I heated it in the microwave to thaw a bit but not all the way. Shred the carrot. then add in the broccoli, salt, pepper and carrot and cover again. Now add in the kelp noodles (sans the water that it soaked in)! Add a bit (about 1 tsp) macadamia oil in and stir around. Next, add in the chicken and chutney. If you don't have a chutney, you may use 100% maple syrup or honey. Stir around a bit, tossing the noodles and it's now ready to serve ;)


Serves ~ 2-4 people.

Enjoy ;)

-Sunshine Girl - time for some sunshine today ;)))

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