Purple Chicken Stir-Fry

This post may contain affiliate links. See full disclosure here.

Purple Chicken Stir-Fry! Such a wonderful  and adaptable dish! My daughter dubbed this Purple Chicken Stir Fry since the beet stems made everything a lovely purplish color. Substitute a handful of kale or spinach if you don’t have beet greens. It’s no longer purple but still delicious!

This is a recipe based loosely off of Chicken Stir-Fry Stew from Nourishing Traditions by Sally Fallon. I love to make a stir-fry as a way to use up vegetables in the fridge.  The stir fry stew combines a small amount of meat, vegetables and nutrient rich bone broth.

Don’t let the list of ingredients scare you!

Prepare all of your vegetables before you begin cooking.  Serve over brown rice, cauliflower rice, or spaghetti squash to absorb all of the wonderful broth.

Purple Chicken Stir-Fry

This recipe is a great way to stretch a pastured or organic chicken allowing you to stretch your food dollars.
Course: Main Course
Keyword: stir fry, stretchy chicken
Author: Millie Copper

Ingredients

  • healthy cooking fat such as butter, chicken fat, coconut oil, or ghee
  • ½ onion cut in thin slices
  • beet stems from a ‘bunch’ of beets, cut in thin slices
  • 2 carrots peeled and cut into thin coins
  • broccoli stems peeled and cut into thin coins
  • ½ red pepper cut into strips
  • beet greens cut into bite sized pieces, or other cooking green
  • broccoli flowerets cut into bite sized pieces
  • 3 cups chicken broth *
  • 3 tablespoon lemon juice juice from 1 lemon
  • 1 inch ginger grated
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • 2 cups cooked chicken cut in bite sized pieces
  • 1 cup peanuts
  • sea salt to taste
  • ground black pepper to taste

Instructions

  • Cook onions in fat for about 5 minutes over medium heat until they begin to soften.
  • Add beet stems, carrots and broccoli stem.
  • Allow to cook an additional 5 minutes.
  • Add red pepper, beet greens, and broccoli flowerets along with a little extra fat if needed.
  • Let cook for a minute or two and then add broth, lemon juice, ginger, garlic and salt.
  • Turn up heat and bring to a boil.
  • Add chicken and peanuts and allow to cook for a minute or two to warm chicken.
  • Taste and adjust final seasonings.
  • Serve over brown rice, cauliflower rice, or spaghetti squash.
  • Enjoy!

Notes

*Make your own broth. It's easy! Here's how.

 

What is your favorite way to stretch a chicken? Do you have a dish that you ‘always’ make?

 

Design a Dish: Save Your Food Dollars!

Would you like to learn great methods to reduce food waste? What if you could enjoy one meal for ‘free’ each week? We’re not talking about gourmet meals but wonderful, simple dishes you can prepare day in and day out. You’ll be amazed how easy it is to nourish your family with these tasty dishes!

Save your food dollars with Design a Dish! Learning to use formulas, instead of recipes, will help you design dishes with ingredients that are abundant to you. This will help reduce food waste and save you money — you may even find yourself eating a meal or two for ‘free’ each week just by cutting down on waste!

Many of these methods are based on the principles of nourishing traditional foods based on the teachings of the Weston A. Price Foundation. Click here to learn more.

Millie Copper
Millie Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. Millie is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. Millie began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. Discovering a love of writing, she has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing. Learn more at MillieCopper.com.

Comments

    1. Post
      Author
  1. Dona Landrum

    This sounds yummy. I will have to try it the next time I have grilled/baked whole chicken. This will be great for leftover chicken. Do you soak your rice first???

    1. Post
      Author
      Millie

      Hi Dona,

      Yes, I do soak my brown rice. I use this recipe http://thenourishingcook.com/soaked-brown-rice/. I usually do a batch and a half though and in my rice cooker. I have not actually ever made rice on the stove top (successfully).

      This recipe is a great way to stretch a chicken and can even be made with less than 2 cups chicken with excellent results.

Leave a Reply

Your email address will not be published. Required fields are marked *