Sesame Chicken Stir-Fry
Phase 3 | Serves 4 to 6
Prep time: 10 minutes | Total time: 20 minutes
1 to 1½ pounds organic skinless, boneless chicken breast
4 tablespoons toasted sesame oil
½ cup chopped red onion
2 tablespoons minced garlic
1 tablespoon grated ginger
¼ teaspoon crushed red pepper flakes
1 teaspoon minced cilantro or dried parsley
1½ cups chopped cauliflower
1½ cups chopped zucchini
1½ cups shredded green cabbage
Freshly ground black pepper
¼ cup toasted sesame seeds
2 to 3 cups cooked quinoa, warm
- Cut the chicken into 1‑inch pieces and set aside. Preheat a large nonstick skillet and add 3 tablespoons of the sesame oil. Sauté the onion for 5 to 7 minutes, until soft. Add the garlic and ginger, and sauté for another minute, until fragrant.
- Add the chicken, the red pepper flakes, and cilantro to the skillet. Brown the chicken in the oil for a few minutes. Add cauliflower and cook for 2 minutes. Add the zucchini and cabbage, and stir-fry until vegetables are the desired tenderness. If needed, add another tablespoon of sesame oil.
- Add sea salt and pepper to taste. Sprinkle with toasted sesame seeds and serve over cooked quinoa.