Recipe: Brittney's Chicken Stir-Fry

Brittney's Chicken Stir-Fry
(Adapted from Spicy Chicken Stir Fry recipe from Blood Sugar Solution Cookbook, by Dr Mark Hyman M.D., Pg 137.)

This is a tasty gluten-free version of a classic chicken stir-fry. I toned down the spice, but if you're looking for more heat add another teaspoon of the red chili garlic sauce. My son was licking his plate when he was finished tonight. Literally.

I also doubled the recipe (as shown below) so I'd have leftovers, which can be stored in a sealed container for up to 4 days.

CHICKEN:
4 Tblsp  low-sodium, gluten-free tamari
4 Tblsp rice wine vinegar
2 tsp sesame oil
4 tsp arrowroot
4-6 small skinless chicken breasts, sliced thin

SAUCE:
1/2 cup low-sodium chicken or vegetable broth
2 Tblsp reduced-sodium, gluten-free tamari
2 tsp rice wine vinegar
2 tsp sesame oil
1.5 tsp chili garlic sauce
2 tsp arrowroot

STIR-FRY:
1 Tblsp sesame oil
1-inch piece of fresh ginger, peeled and grated
3 garlic cloves, minced
8 scallions, thinly sliced
1 (5-ounce) can water chestnuts, drained
1 yellow pepper, seeded and chopped or sliced
1 red pepper, seeded and chopped or sliced
1 head broccoli
4 medium carrots, peels and sliced
4 stalks celery, sliced to desired cut

MAKE THE CHICKEN:
In a medium bowl whisk together the tamari, rice wine vinegar, sesame oil, and arrowroot. Add the chicken and set aside to marinate for 15-20 minutes.

MAKE THE SAUCE:
In a small bowl whisk together all of the sauce ingredients and set aside.

MAKE THE STIR-FRY:
1. Heat the oil in a wok over high heat. Add ginger, garlic, and scallions, stirring constantly for 2-3 minutes.
2. Drain the excess marinade from the chicken and add the chicken to the wok. Stir-fry the chicken in the aromatics until mostly cooked through, 2-4 minutes. Pour in the reserved sauce and add the water chestnuts. Finish cooking the chicken in the sauce until it glazes nicely, 3-4 minutes.
3. Reduce heat to medium and transfer the chicken to a platter, leaving behind as much sauce as possible in the wok.
4. Add the carrots and celery to wok and stir-fry for 3-4 minutes.
5. Add broccoli and peppers and stir-fry for 3-4 minutes.
6. Add chicken back to wok and stir-fry until vegetables are cooked lightly.

Serve stir-fry over rice if desired. I personally ate it alone but my family certainly loved the rice with it.

Serves 4-6
Prep time: 30 minutes
Cook time: 15 minutes

Side note: This recipe was not a part of the 10-Day Detox Diet.

Clean Eating ~ Wheatberry Soup Recipe

I love this soup recipe.  My family loves this soup recipe!  It's been a staple in our house for years, and it took me awhile to modify it to become my favorite.  I hope you enjoy it as well :)

Wheatberry Soup Recipe

Serves 7-8

Ingredients
4 Celery Ribs, thinly sliced
1 medium onion, thinly sliced
1 medium leek, white & pale parts only, thinly sliced
2 Tbsp extra-virgin olive oil
1 cup wheatberries
1 Tbsp no-sugar added Tomato Paste
8 cups water, divided
2 - 15 oz borlotti and/or pinto beans - drained & rinsed
4 large carrots, thinly sliced
2 cups frozen peas
2 Tbsp fresh basil, thinly sliced
1 tsp himalayan salt
Ground black pepper as needed

Directions
In an enameled cast iron casserole, heat the oil.  Add the celery, onion & leek and cook over moderately high heat, stirring, until softened, 5 minutes.

Add wheatberries & tomato past and cook, stirring, while grains are coated and shiny, 30 seconds.

Add 4 cups water and beans.  Bring to boil.  Simmer over low heat 30 minutes.

Add carrots and remaining 4 cups water.  Cook & cover over low heat until carrots are tender, 30 minutes.

Add pease, cover and cook until tender, 5 minutes.

Season w/ salt and pepper as needed.  Remove from heat, top with basil.  Serve.

Easy Chicken & Vegetable Bake | Clean Eating Recipe

This is a fast, one-dish meal that is delicious!  Plus?  It's clean.  Music to my ears:

Easy Chicken & Vegetable Bake | Clean Eating Recipe

Ingredients:

2 Skinless chicken breasts chopped into 2 inch cubes

1 lb red potatoes chopped into 2 inch cubes

1/2 cup frozen organic peas (any vegetable, really.  Green beans, mixed veggies.)

1 Red and 1 yellow peppers sliced into 1 inch pieces.

1 onion sliced

1.5 tbsp olive oil

2 Tblsp Dried Basil

2 Tblsp Rosemary, crushed

Ground pepper to taste

1/2 cup chicken broth if desired

Directions:

Preheat oven to 400 degrees and add all ingredients to a casserole dish (I use a 15 x 9 rectangular dish with lid).  Bake for approximately 45 minutes, covered.  Remove cover, stir, and back without lid for additional 15 minutes.  Check chicken and potatoes, when cooked through/tender, serve immediately.

Adapted from this recipe.

Marinated Greek Chicken & Peppers over Brown Rice

I was in a pinch to make lunch a couple days ago and realized I didn't have enough chicken to fill my favorite recipe for Greek Chicken Skewers, so I had to improvise.  When my husband and two young children gobbled it up and asked me to make it again, I figured it was worthy of writing down.

Marinated Greek Chicken & Peppers over Brown Rice

INGREDIENTS

1 1/2 lbs. boneless, skinless chicken breast
4 Tbsp. extra virgin olive oil, divided
4 garlic cloves, crushed
1-2 tsp. dried oregano
1 tsp. salt
1 tsp. ground black pepper
2 Tbsp. freshly squeezed lemon juice

1/2 red onion, quartered
1 yellow bell pepper, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces

4 cups cooked long grain brown rice

DIRECTIONS
1. In a medium bowl, coat chicken in 2 Tbsp. olive oil, garlic, oregano, salt, and pepper. Marinate 30 minutes. In a small bowl, whisk together 2 Tbsp. olive oil and lemon juice. Set aside.

2. Preheat outdoor grill or indoor grill pan to medium-high heat.  Place chicken breasts on grill or into pan.  Cover and cook, turning as necessary until almost cooked through.  (time will vary on size of chicken breasts)  When chicken is nearly cooked through add onions and baste with olive oil-lemon mixture.  When onions become translucent add peppers (I added them later as I like them with a little crunch).  Baste with remaining olive oil-lemon mixture.  Continue stirring and rotating chicken until cooked to internal temp of 180 degrees F.

3.  While chicken is cooking prepare 4 cups long grain brown rice per package instructions.

Serve chicken over rice immediately.  (I chose to chop up my chicken before serving over rice, as shown in photo)

Adapted from this recipe:  http://www.ahintofhoney.com/2009/11/marinated-greek-chicken-skewers/

Clean Eating Crock Pot Honey Sesame Chicken Recipe

Clean Eating Crock Pot Honey Sesame Chicken

• 3-4 Boneless/Skinless Chicken breasts
• Pepper
• 1/2 white onion, chopped
• 3 garlic cloves, minced
• 1 C honey
• 1/2 C low sodium soy sauce
• Approx. 2 tbs olive oil
• 1/2 tsp cayenne pepper
• sesame seeds
• short grain brown rice (or quinoa)

1. Lightly season chicken with pepper and place in crockpot
2. Combine onion, garlic, honey, soy sauce, oil, and pepper over the chicken.
3. Cook on low for 2.5-3 hours (slow cookers vary, you will want to be nearby to keep an eye on this recipe.  Trust me, I burnt this the first time I made it)
4. Prepare rice or quinoa according to directions on package
5. Serve rice onto plates, top with chicken and spoon sauce on top.
6. Sprinkle sesame seeds 

Adapted from: http://fitandbusy.wordpress.com/2013/01/16/arms-and-crockpot-honey-sesame-chicken/