Sweet Basil Chicken or Tofu Stir Fry
Woks can be cheaply purchased at an Asian market or restaurant supply store for around $20. The high heat and fast cooking prevents vital nutrients from leaking out of food.
Prep Time: 20 min
Cook Time: 15 min
Chicken or Tofu
Spices of your choice
Marinade of your choice
1 lb tofu or chicken thighs (de-boned)
Let tofu/chicken marinate for 1 hr or overnight in:
Teriyaki (1/3 c)
Maguey sweet syrup (2T)
1 beet, diced
2 sweet potatoes, julienned
1 yellow squash, sliced in rounds
1 T garam masala
2 chili peppers
1 t whole coriander seeds
1 t whole cumin seeds
½ t hot chili powder
When all ingredients have been prepped heat 2 T coconut oil or canola oil in wok. Do not use olive oil as it cannot be used at high fry heats. Add sweet potato to wok after oil heats so a drop of water in the pan sizzles. If oil smokes throw it away and start anew. Stir occasionally letting heat remain on medium high for about 5 min. During this time slice chicken into thin half inch strips.
Remove sweet potato from pan and put in bowl. Turn heat down to medium and add beets to pan and let cook for one min. Add beets to bowl with sweet potato. Sprinkle with sea salt.
Turn heat back up and add chicken to pan. Let cook without stirring for two min. Add spices, and then begin to stir occasionally making sure pan does not overheat. The chicken should take about 7 min to cook. In the last min of cooking add thinly sliced squash to pan. Turn off heat and add ½ c of sliced basil leaves or other green herb such as cilantro.
Plate chicken/tofu on brown rice, surround with sweet potato and beet mix or serve these separately.