Before I was conscious of what I ate I absolutely loved ordering Chinese takeout. Piling a sweet syrupy vegetable stir fry on top of a mound of sticky white rice, I’d be good to go. Ignorance was bliss.
The more I learned about nutrition the more I realized my tasty takeout meal was a nutritional no-no. Standard takeout has all sorts of ingredients anyone who wants to eat clean should actively try and avoid, including pro-inflammatory empty calorie vegetable oils, corn starch, monosodium glutamate, etc.
Clean Eating Doesn’t Need To Mean Dry Food with “Sauce on the Side”
As clean eating became a top priority, I started to order my takeout stir fries “Sally style” (When Harry Met Sally), steamed, sauce on the side, and brown rice not white. This was a great order move from a health standpoint, but my new takeout strategy did nothing for my taste buds. Let’s face it; steamed vegetables over brown rice just isn’t all that good. So I pretty much stopped ordering takeout and stopped eating stir-fries.
I’m not sure why I stopped eating stir-fries though since they are incredibly easy to do right in your very own kitchen. The two most important things to keep in mind when making the best stir-fries at home is; 1) make sure you have all of your ingredients prepped and ready in advance and 2) get your wok (or pan) super hot before you add a thing, even before you add the oil. You also need to make sure you use a super heat-stable oil too (I prefer extra virgin coconut oil), because oils that do not stand up to heat well will generate toxins when they are exposed to high heat temperatures.
Not only is my home-spun stir fry far healthier than takeout, I guarantee it is much tastier too. I feel pretty confident saying this is a family-friendly stir fry everyone will eat. Best of all, you can have it on the table faster than delivery can get to your house!
For a complete meal serve it over steamed brown rice or, for something new, try it over steamed millet.Print
- 1 pound chicken, cubed
- 2 tablespoons curry powder, divided
- Unrefined sea salt, to taste
- 1 tablespoon extra virgin coconut oil (such as Barlean’s brand)
- 3 cloves garlic, finely chopped
- a thumb-sized piece of fresh root ginger, finely chopped
- 1 fresh red chile or jalapeno, seeded and finely chopped
- 2 big handfuls of snow peas
- 1 orange bell pepper, deseeded and sliced into thin strips
- 1 red bell pepper, deseeded and sliced into thin strips
- 1 handful thin asparagus, ends trimmed and cut into 2-inch pieces
- 1/4 can coconut milk
- A handful of cilantro, chopped
- Juice from 1 whole lime
- Toss the chicken cubes in one tablespoon of the curry powder to coat all sides. If the curry powder you are using does not contain salt, season chicken with salt.
- Heat the extra virgin coconut oil in a large wok over high heat; add the garlic, ginger and chile or jalapeno. Stir fry for 1 1/2 minutes. Add the chicken to the wok and cook for 1 1/2 minutes. Add the snow peas, bell pepper strips, asparagus and coconut milk; cook, stirring occasionally, for 2-3 minutes. Season with salt to taste. Add the remaining tablespoon of curry powder (more or less to taste.)
- Mix in the cilantro and lime juice. Cook for an additional minute. Serve warm.