We got in late today and Alex was out of his lentil soup. In my possession was a ripe mango, leftover coconut milk, and some veggies that needed to get used up. Eureka! Stir fry. Yum town, USA, population Alex. This came out well and is especially balanced in flavor if you make sure you have a small piece of mango in each bite. This isn't a strict recipe and I'd encourage you to add or subtract whatever vegetables you like, or substitute lentils for chicken if you're vegetarian.
Ingredients
2 tablespoons coconut oil
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1/4 teaspoon ground coriander
1 tablespoon ground fresh ginger
1 pinch ground nutmeg
1 pinch cayenne pepper
1 big pinch of tumeric
1/2 cup coconut milk
1 pound boneless, skinless chicken breasts, cubed
1 mango, peeled and diced
2 green onions, diced
1 bell pepper (color of your choice)
1/2 medium onion, diced
1/2 cup cauliflower, diced
1/2 cup broccoli, diced
1/2 cup carrots, diced
salt to taste
Directions
1. Add coconut oil and diced onion to a big pan on medium low heat and let the onions sweat. Meanwhile, mix the spices (except the fresh ginger) in a small bowl and toss the cubed chicken in it.
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| I didn't add the tumeric until later, and I added it purely for color. You can add it here or later. |
2. Add the chicken to the pan. Cook it until the chicken releases most of its moisture and the moisture evaporates. Next, add the coconut milk, fresh ginger, cauliflower, and carrots - mix thoroughly and let it simmer for a minute or two since these veggies need to cook a little longer.
3. Add the rest of the vegetables, stir!
4. Simmer until the sauce is no longer chicken-watery, the chicken is good through, and the vegetables are tender. Serve and eat!
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