This stir fry contains a wide variety of coloursof fruits and vegetables offering a range of micronutrients, phytonutrients and antioxidants to decrease inflammation and improve immune function. Part of our FREE winter wellness ebook.
Serves 4
Ingredients
500g Chicken tenderloins 1 Large sweet potato 2 Beetroots 1 Red capsicum 1 Yellow capsicum 125g Snow peas or your choice of beans 1 Bunch asparagus or broccolini 1 Bunch baby carrots 1 Chilli (If you don’t do well with spice take the seed out) Knob of Fresh ginger 2 Tbsp Tamari 200g Noodles (Preferred be kelp or rice)
Method
1. Preheat the oven 180 degrees 2. Chop sweet potato and beetroot into 3cm cubes and bake for 45-50 minutes. 3. While they are cooking dice ginger and chilli, cut the capsicum into strips, and chop asparagus into thirds. 4. Place 1 tsp oil (coconut or extra virgin oil) in a wok 5. Add the chicken, baby carrots, capsicum, ginger and chilli cook for 7 minutes (or until the chicken is 3⁄4 cooked). 6. Add in the broccolini or asparagus and snow peas cook for a further 5 minutes 7. Boil water and cover the noodles (if they are dried to soften) for 5 minutes and drain. 8. Add the noodles and the tamari and stir until mixed through. 9. Remove the sweet potato and beetroot from the oven and add in. 10.Serve and enjoy
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